Stuffed Shells

These are a quick and tasty option for super that every one loves. I often bring it to fellowship meal at church, and almost never have any left in the pan (much to my husband’s dismay). This is the same filling that I use for calzones, and lasagna as well.

 Filling:
1 brick tofu
1/4-1/2 cup Just Mayo
1/4 tsp salt
1 Tbsp McKay’s Chicken Seasoning
1 tsp garlic powder
1 1/2 tsp onion powder
1-2 Tbsp Nutritional Yeast
1/2 cup chopped basil or sauteed spinach (I by frozen spinach and pop it in the microwave for a minute to thaw out)

15 jumbo pasta shells
Spaghetti sauce (optional- if you’re going the low sodium route, I would encourage you to omit the sauce.)

Directions:
Bring pasta to a boil for about 15 minutes or until very soft. While the pasta is boiling, prepare the sauce. You can use a hand held potato masher or your clean hands to mash the tofu. Combine the rest of the ingredients and spoon into the cooked and drained pasta shells. Place in oiled baking dish and top with spaghetti sauce if desired. Bake for 20-30 minutes at 350 degrees.