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

1. preheat oven to 350 degrees.

2. Boil shells for 10 min. drain and set aside.

3. In a large bowl, combine tofu, vegenaise, chicken seasoning, salt, spinach and crackers.

4. in a 9×13 dish, spoon a little sauce to cover the bottom.

5. Spoon filling into shells and arrange in pan.

6. Top shells with the rest of sauce and sprinkle with parmesan cheese.

7. Bake at 350 for 30 min. or until bubbly.

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