Ingredients:

The Rinotta Cheeze:

1 15 oz. can Cannellini Beans (white kidney) – drained

2 packages firm tofu

4 cloves of garlic or a tablespoon of minced garlic

1/4 cup nutritional yeast

2 tablespoon of Italian seasoning

The Rest…

3 (25 oz.) jars oil-free, low sodium pasta sauce

3/4 cup of water

3 cups fresh spinach

2 (8 oz.) boxes jumbo brown rice shells** – we recommend Tinkyada brand

Directions:

1. In a food processor blend until smooth: beans, tofu, garlic, nutritional yeast and 1 tablespoon of the Italian seasoning. Taste your rinotta cheeze. Need more garlic? Not enough herbs? Add more if you wish. Taste again. Repeat until you are happy with your creation.
2. Cover the bottom of a 13×9 pan with the pasta sauce and water, stir to combine.
3. Add a layer of spinach.
4. Fill the uncooked pasta shells with the rinotta mixture using a small spoon.  Place the shells in the pan, applying gentle pressure to submerge the shells down into the sauce layer so they are 75% covered with sauce. The shells will absorb the sauce as they bake to soften the shells.
5. Top the shells with some extra Italian spices.
6. Cover the pan with foil and bake at 425 for 35-40 minutes until the liquid is boiling and the shells are cooked al dente.

Note: If no food processor is available, you can mash the beans and tofu by hand if necessary. Serve this dish with a big green salad.

This recipe makes approximately 40 stuffed shells or 8 Servings.

**You could easily substitute whole wheat lasagna noodles in place of the shells. Simply cook the noodles according to the package, then spread with the filling, roll-up and bake!