Stuffed Shells

14 cooked extra-large pasta shells
3 c. spaghetti sauce of your choice
2 packages Mori-Nu tofu
1 container Better than Cream Cheese
1 tsp. McKay’s chicken style seasoning
1 Tbsp. Vegetarian Express Saucy Ranch Seasoning (or add 1/2 tsp,. garlic
powder to the parsley)
1/2 tsp. lemon juice
1/2 Italian seasoning
2 Tbsp. dried parsley
1 c. chopped fresh spinach, optional
1/4 tsp. garlic powder

1. In a blender, place the tofu, cream cheese, lemon juice, and seasonings. Blend until smooth.
2. Spray a 3-quart baking dish with vegetable-oil spray. Pour some of the tomato sauce into the bottom of the pan. Mix spinach into the tofu mixture if desired, then stuff shells with the tofu filling. Place in baking dish and pour tomato sauce over the stuffed shells. Sprinkle with garlic powder and parsley.
3. Cover and bake at 350 degrees for 20 - 35 minutes, or until hot and bubbly.
Serve.

Yield: 14 three-inch shells (manicotti)

These stuffed shells can be prepared in the microwave as well - just cover and cook for 8 - 10 minutes. Can also be frozen and served later. Quick and easy to make! Serve with homemade garlic bread, garden fresh salad, homemade cookies and fruit smoothies... and enjoy the bonding time with family and friends !

Micheff Sisters, “Italian Cuisine”

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