I have a new best friend. I call it quasi chicken. Hey don’t judge. Coming up with meatless ideas during Lent can get a bit tricky. The hubbie doesn’t like this, or monkey girl doesn’t like that.
I did find something that they both agree on, these stuffed shells. I personally think that if you put cheese on anything it makes it taste amazing! These shells are no exception.
Yes, I know it was kind of mean, not telling them that it was wheat protein instead of actual chicken. If they would have known about it ahead of time they would have been biased. They would never have tried it. Then I would be stuck with a big old pan of stuffed shells and no one willing to eat them. Sometimes I think it is best if I keep somethings to myself. I am a don’t ask don’t tell kind of gal. If they don’t ask, then I don’t tell.
It reminds me of the time I made brownies with black beans. After monkey girl tried them she thought they were good. When she found out they had black beans in them she wouldn’t touch them anymore.
Ingredients
- 1 box jumbo pasta shells
- 1 pkg Seitan Wheat Protein
- 1 (10 oz pkg frozen spinach thawed and drained
- 1 8 oz tub vegetable cream cheese spread
- 1/2 cup grated parmesan cheese
- 1 (8 ounce) package Italian blend cheese
- 1 (24 ounce) jar of spaghetti sauce or Veronica's special Vodka Sauce
Instructions
- Preheat oven to 350. COok the pasta according to package directions. Drain pasta and set aside to cool.
- Combine the chicken, spinach cream cheese and Parmesan. Add 1 cup of the italian blend cheese and stir to combine
- Spread about 1/2 of the sauce on the bottom of a 9x13 inch baking dish. Stuff the shells with the filling. I use about a tablespoon per shell. Place the shells on top of the sauce. Pour the remaining sauce over the shells in the baking dish. Vober with foil and bake for 30 minutes. Remove the foil from the dish and sprinkle the remaining cheese over the top. Place back in the oven for another 5 minutes or until the cheese is just melted. Serve hot.
Peace be with you,
Veronica
