Spinach Tofu Stuffed Shells
(from Kitchenette’s recipe box)
Jake loves chopped broccoli in this as well!
Ingredients
- 1 12 oz. box jumbo shells
- 1-2 13 oz. jars spaghetti sauce
- 1 14 oz. tofu, extra firm, drained and crumbled
- 3/4 cup vegenaise
- 3 T. McKay's chicken seasoning
- 1/2 t. salt
- 1 10 oz. box frozen chopped spinach, thawed and squeezed dry
- 20 multi-grain saltine crackers, crushed
- 2 T. Parmesan cheese
Directions
-
preheat oven to 350 degrees.
-
Boil shells for 10 min. drain and set aside.
-
In a large bowl, combine tofu, vegenaise, chicken seasoning, salt, spinach and crackers.
-
in a 9×13 dish, spoon a little sauce to cover the bottom.
-
Spoon filling into shells and arrange in pan.
-
Top shells with the rest of sauce and sprinkle with parmesan cheese.
-
Bake at 350 for 30 min. or until bubbly.