Boil a box of giant shell pasta.
Thaw a box of spinach. Saute onions. Cook drained spinach with sauteed onions until dry. Put spinach mix in large bowl. Add mashed tofu, mashed or grated mozzerala, basil. Mix in some eggs.
Sauce the bottom of a baking pan. Stuff the shells with the spinach-tofu mixture. Top with more sauce and some parmesan cheese.
Bake at 350 for 30-40 minutes covered, then another 10-15 minutes uncovered, until the cheese is melty.
From Tish Osborn via Kathy Peters and the “James and Sheila” cookbook.