Stuffed Shells

We LOVE this stuffed shells recipe!  And I must give tribute and thanks to Camp Au Sable for sharing the recipe with me.  I can't even remember who the Chef was when I acquired this recipe, but I still have it handwritten on a worker's meeting bulletin.  That is what sits in my recipe binder.

Sauce - It's important that the sauce you use does NOT have citric acid in it.  I tested it once and the taste is odd.  I'm not sure why, but it's true.  For so long I have been buying Meijer brand tomato and basil flavored spaghetti sauce to use with this recipe because it did not have citric acid.  They have redone their sauce and it has citric acid now.  And one day I looked through our small-town grocery store and only found one sauce that didn't have citric acid.  So here is what camp did for their sauce.

Ingredients:

2 lg cans Hunts Tomato Sauce (they didn't say how large!)
3 tsp Italian seasoning and some garlic powder
OR
Allegra Tomato Sauce (back then it didn't have citric acid)

This makes a large batch of shells.  It made 40 the last time I made it.  20 in a 9x13 pan and that fed us for two days along with bread, cauliflower, and salad.

40 jumbo shells - cook as directed on package.  If you err, err on the side of al dente since you will bake this in the oven.

Tofu mixture:
1 (16oz) water pack firm tofu
1 (12oz) Mori-nu firm tofu
1/4 C yeast flakes
2 tsp Italian seasoning
1 tsp garlic powder
1 Tbsp onion powder
1 C vegenaise (or I use homemade mayo)
2 Tbsp cornstarch
2 Tbsp chicken seasoning

Instructions:

Mash and mix all ingredients together.  Fill each shell with 1-2 Tbsp of the mixture.

Layer a small amount of sauce in each pan.
Put stuffed shells in next.  I usually get 20 in a pan.
Top with sauce.

Bake in a 350 oven for 30-45 minutes...until warm and bubbling!