Bring large pot of water to boil. Cook noodles according to package directions. Drain, rinse, return to pot and cover with cold water until ready to use.

Meanwhile, crumble tofu and place in large bowl. Add diced garlic, 1/2 cup of mozzarella, and pesto to the tofu. Mix ingredients throughly.

Lay noodles out flat in work area. Spread tofu mixture on each individual noodle, then place 3-4 spinach leaves on each tofu noodle depending on how large your spinach leaves are.

Start at one end and roll the noodles in a spiral position. Repeat this until you have completed this with all noodles.

Place 1/2 jar of pasta sauce in large skillet on medium heat. Place rolls in sauce and cover with remaining sauce. Simmer for about 10 minutes, moving rolls around every so often to avoid noodles from sticking or burning. Sprinkle remainder of mozzarella cheese over top, and put lid on and pet sit until cheese is melted.