1 package of pasta shells
2 pints of crimini mushrooms...chopped small
1 bag morning star farms crumbles
4 cloves minced garlic
1/4 c. parsley chopped
4 tbs extra virgin olive oil
2 tbs unsalted butter
1 tbs essence
salt (to taste)
pepper (to taste)


filling
heat 2 tbs oil and 1 tbs butter in pan. add 1 pint chopped mushrooms and saute until softened (about 5 minutes). remove from pan and put in large bowl. repeat with second pint of mushrooms. during last 2 minutes add garlic and finish cooking.

mix the crumbles (its fine that they are frozen) with the mushroom mix. add parley, essence, salt, pepper and parsley. mix. let sit so that the flavors combine while you cook the noodles to just under al dente.

cool shells and then stuff with mixture.

place in baking dish and cover with tomato sauce (recipe follows). bake at 350 for 15 minutes or until heated through.

tomato sauce

28 oz. crushed tomato
12 oz. tomato puree
5 cloves minced garlic
1 tbs essence
1 tsp italian seasoning
salt (to taste)
pepper (to taste)
pinch red pepper flakes
1/2 c red wine
extra virgin olive oil

in the pan you sauted the mushrooms in, add extra virgin olive oil and saute garlic. add red wine and reduce by half. stir in tomatoes, essence, italian seasoning, salt, pepper and red pepper flakes.

simmer for 20 - 30 minutes.

ladle over shells before baking.