Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: preheat oven to 350 degrees. bring water to a boil, and cook shells al dente according to the package directions. drain and let cool. in food processor, crumble tofu and add salt and olive oil. blend to a smooth consistency (like ricotta.). sautee spinach in 2 t olive oil. add spinach to tofu mixture. coat bottom of 9x13 pan with tomato sauce. fill each jumbo shell with about 1.5 t of the "ricotta". place shells in pan, cover with the remaining sauce and a hefty layer of soy cheese. cover with foil and bake for 15 minutes. uncover and bake for an additional 20 or until cheese is melty.

Target recipe: preheat oven to 325 degrees f. mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic. squeeze dry the spinach and add to the cheese, mixing well; set aside. combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside. stuff each shell until over-filled with the spinach-cheese mix. (there may be extra shells left). set shells in a large baking dish. spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley. bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. serve hot.