Italian Stuffed Shells

Instructions

1. Cook your pasta the way the box tells you, just don't over cook them!
2. In a bowl, combine the cream cheese, and sour cream, it will be thick and that is ok!
3. Chop you mushrooms, add them to the thick filling
4. Chop your spinach, stems and all, and add them to your filling
5. Chop your parsley and basil up finely and add them to the filling
6. Mince your garlic, use it all, if you want to add more...feel free, the more the merrier
7. Add your Daiya shreds, the entire bag, this is going to have such a good filling so be prepared
8. Once you have all of the ingredients in the bowl, slowly fold it all in. This is going to be a thick filling which is going to be perfect for your stuffed shells
9. Grab a teaspoon, and start stuffing your shells, you don't want to over stuff them, which is why I said grab a teaspoon
10. Stuffing the shells is the most complicated part of this recipe, it takes time but it is worth it
11. Once you have stuffed each place them on a baking sheet pan (you can spray the pan with nonstick if you'd like), place them with the opening up. If you place the opening downward, when it cooks everything seeps out (a total waste of that amazing filling)
12. Top the stuff shells with the pasta sauce of don't drown it, just make sure that each shell is half covered
13. Once the pasta sauce is done, use the remainder of the parsley as garnish on top of the shells
14. Bake in the oven for 15-20 minutes
15. You are now ready to plate it! Beware, these shells are addictive...

• Servings : 6-7
• Ready in : 30 Minutes
• Course : Main
• Recipe Type : Dinner