This recipe was in a 2009 edition in Veg News magazine. I prepared it for our Christmas dinner back then, and it was a big hit.

• Make your own favorite Italian marinara sauce or, if you're not up to that, buy your favorite 2 jars of Italian sauce.
• 2 15 oz cans white hominy, drained and rinsed
• 8 ounces silken tofu
• 1/2 cup Italian bread crumbs
• 3 T fresh Italian long leaf parsley, chopped
• 1 small package frozen chopped spinach, thawed and drained
• 1 lb vegan mozzarella, shredded and divided
• 2 packages cannelloni shells, cooked and drained.

Heat your marinara sauce.

In a food processor, combine the hominy, tofu, bread crumbs, parsley and 1/3 cup of the sauce until the consistency becomes like ricotta cheese. Transfer mixture to a medium bowl, and add spinach and 1/3 cup of the vegan mozzarella, and stir to combine.

Preheat oven to 350. Coat the bottom and sides of a 9 x 13 pan with a small amount of sauce. Fill pasta tubes with hominy mixture and arrange in the pan. Cover the shells with sauce, then top with the vegan mozzarella. Cover pan with aluminum foil and bake for 30 minute or until bubbly. Serve with sauce on the side.