Stuffed Shells



  1. Cook shells according to directions on box.
  2. Saute mushrooms, broccoli, onions and garlic in olive oil until barely tender.
  3. Add spinach and cook one minute more.
  4. Combine cream cheese, sour cream, "Daiya" mozzarella, 3 tbsp "Braggs" and garlic powder in large bowl.
  5. Mix in sauteed vegetables.
  6. Preheat oven to 350 degrees.
  7. Spread thin layer of tomato sauce in large baking pan.
  8. Stuff shells with vegetable-cheese mixture and place in pan.
  9. Cover with 1-1 1/2 cans tomato sauce, drizzle with remaining 4 tbsp "Braggs," pepper, Italian seasoning and nutritional yeast.
  10. Cook for 30 minutes until bubbling.