I love jumbo stuffed pasta shells, but the effort of making them is wasted on my kids since I just need to cut the pasta into smaller pieces. This recipe relies on small pasta shells instead, for a kid-friendly riff on a grown-up favorite.

Ingredients:

• 1/2 onion, chopped
• 3 carrots, chopped
• 1 zucchini, shredded
• 3 tablespoons olives oil
• 3 cups marinara sauce
• 1 (16-ounce) package shell pasta
• 1/2 cup minced artichoke hearts
• 8 ounces extra-firm tofu
• 1 tablespoon nutritional yeast

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, carrot, and zucchini; saute for 3 minutes. Add the marinara sauce and cook for 10 minutes, until heated through; set aside.
2. Meanwhile, cook the pasta according to package directions; set aside.
3. In a bowl, combine the minced artichokes, tofu, and nutritional yeast; mash with a fork until crumbly.
4. Spoon about 1/2 cup sauce into the bottom of a 9×13-inch baking dish. Top with the pasta, followed by the tofu mixture, and add the remaining sauce on top. Bake at 350 degrees F for 30 minutes.