Stuffed Shells

[Guest guest]

Stuffed Shells

Source: What's Cooking in The Benton Sisters' Kitchen? "

 

*I recently found some beautiful brown rice shells in the pasta aisle

at the health food store. Here's a delicious filling to go with

them. . .

 

1 box jumbo gluten free shells

2 tbsp sesame seeds (ground; optional)

1 c. gluten free bread crubs, crushed

1 tsp Vege-sal (or seasoning salt)

2 tbsp Mckays chicken seasoning (or Bill's Best Chicknish)

2 pkg. tofu mori-nu

1 tbsp basil

1 (10 oz) pkg frozen chopped spinach

2 tbsp lemon juice

1 generous at seasoned tomato sauce

1 tsp dill weed

1/2 tsp garlic powder

1 tsp onion powder

 

Boil shells. Combine first 10 ingredients in bowl. Add tofu and

spinach (thawed and water squeezed out thoroughly), Mix all

ingredients and stuff shells. Place shells close together on a

generous bed of tomato sauce. At this point, they can be covered

with plastic wrap and frozen or refigerated till next day before

baking. Romove from freezer, thaw, smother in tomato sauce. Cover

and bake at 350 for 40 minutes. Sprinkle with favorite " cheese " .

Return to oven for 10 more minutes. Fills 24-30 shells.