Stuffed Shells (a gluten-free recipe)
Margie Conner
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Boil shells until just about done.
  3. While shells are cooking combine squash, Vegenaise, chicken seasoning, salt, spinach and rice in a large bowl.
  4. Spoon filling into drained and cooled shells.
  5. Spoon a little sauce into a 9″ x 13″ pan and place shells on sauce. Top shells with rest of the sauce. Sprinkle with Parma Zaan Sprinkles and bake for 30 minutes or until bubbly.
Recipe Notes

When I double this recipe, I sometimes make it with a package of spinach and a bag of frozen broccoli, finely chopped. The broccoli gives this dish an extra good flavor.