I made this for my vegan book club and was disappointed with the recipe. The sauce came out great! Did not stick to the recipe. Did not use sugar in the raw, and used white granulated sure instead. Used about half of the amount of sugar that the recipe called for. Cut back on the choppec tomatoes in the recipe and used more tomato sauce instead. I do not like the idea of a chunky tomato sauce with stuffed shells. So this may be a personal preference. The recipe falls apart with the stuffing. Too much onion and spinach. It just is not worth the time and effort to make. If I was to make this again I would cut back on the spinach, not bother with the pesto. (had to make homemade pesto since everything in the supermarket had either parm ch or romano in it) Instead of the onion I would recommend using garlic powder instead. The directions to the recipe call for placing onion, tofu, spinach and pesto in a blender. Do not do this! You will end up with an unappealing green goo. I recommend blending the tofu with seasonings then adding the spinach to the tofu by hand. This recipe had 5 stars but no reviews. Usually I won't make something unless it has reviews. I decided to make it anyhow. It has potential, but needs some tweeking. Overall, it was a dissappointment making it for the first time.

Before I give this a whirl, I have a few quick questions for you because the recipe doesn't seem to specify. Are the shells fully pre-cooked, par-cooked or uncooked? And what exactly does the bruschetta add to it? Is it necessary or could something else be substituted. My teenaged daughter has gone vegetarian on me and I'm desperate to find well-rounded meals she'll enjoy. THANKS!