Vegan Stuffed Shells

This is easy, the prep takes a little while but it is worth it.  It also makes great leftovers.

1 box large shells
1 large bunch of spinach
1 handful of fresh basil
1 handful fresh oregano
7 cloves of fresh garlic
10 fresh mushrooms
1/2 cup kalamata olives in brine, pitted and drained
1/2 cup pine nuts
1 small jar sundried tomatoes in olive oil, drained but save 2 tablespoons of the oil
2 jars of Newman's Own Sockarooni pasta sauce

Cook the large shells accordng to the package directions, drain and rinse, set aside.

While the shells are cooking:

Rinse and remove stems of spinach, add spinach, basil and oregano to a food processor until minced.  Place in a large mixing bowl.
Add the garlic, mushrooms and pine nuts to the food processor until it forms a paste and add to the spinach and herbs.
Add the sundried tomatoes, olives and 2 tablespoons of oil to the processor and mince, mix all together in the mixing bowl to form a paste.  This is the stuffing for the shells. 

Spray a 9x12in pyrex backing dish with a light coating of olive oil such as Pam.  Spread 3/4 of the pasta sauce on the bottom evenly.

Stuff each shell and place in the pyrex 9x12inch backing dish on top of the sauce.

Pour all reaining sauce on top and spread evenly.  Preheat the oven to 375f, cover dish with foil and bake for 20mins.  Remove foil and bake for an additional 10 minutes, or until the sauce starts to bubble.

I am always changing it up a little, sometimes I add onion or bell peppers to the stuffing, artichoke hearts work well too.  If you want to add cheese, baking with goat cheese on top is great, I have been using Daiya Mozzerella cheese!
http://www.daiyafoods.com/products/mozza.asp
I add the Daiya in the last 10 minutes.