1 package (12 ounces) jumbo pasta shells
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 Tablespoon olive oil
4 cloves garlic, minced
1 package (12.3 ounces) silken extra-firm tofu
3 Tablespoons lemon juice
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (3.8 ounces) sliced ripe olives, drained
3 Tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
1/4 cup pine nuts
Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender.
Add garlic; cook 1 minute longer.
In a large bowl, mash tofu with lemon juice.
Stir in the spinach, olives, basil, salt and pepper.
Add to mushroom mixture; heat through.
Spoon into shells.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray.
Arrange shells over sauce; top with remaining sauce.
Sprinkle with pine nuts.
Cover and bake at 375°F for 30 minutes.
Uncover; bake 5-10 minutes longer or until bubbly.