eggfree stuffed shells?

I always make them without egg - I use ricotta and mozzerella and frozen spinach to stuff them - works great!

I generally just leave it out, too. If the stuffing seems too dry, I'll add a little milk.

If you don't have some EnerG Egg Replacer handy (it's available in most health/whole food stores), I've found these suggestions for replacing eggs in recipes:
[b]Replacing Eggs in Casseroles and other 'Savory' Dishes:*[/b]
If you're altering a traditional recipe, you have to experiment a bit to determine just the right amount of an ingredient to serve the purpose. A good starting point with most recipes in which egg acts as a binder is to use 2 to 3 tablespoons of any of the following ingredients (or a combination of them) to replace one whole egg. If the original recipe calls for two eggs, start with 4 to 6 tablespoons of egg substitute.
* Tomato paste
* Arrowroot starch
* Potato starch
* Cornstarch
* Whole-wheat, unbleached, oat, or bean flour
* Finely crushed breadcrumbs, cracker meal, or matzo meal
* Quick-cooking rolled oats or cooked oatmeal
* Mashed potatoes, mashed sweet potatoes, or instant potato flakes
You can also try 1/4 cup of any kind of tofu blended with 1 tablespoon of flour or 1-1/2 teaspoons vegetarian egg replacer mixed with 2 tablespoons of water.
[b]EGG REPLACERS IN BAKING**:[/b]
Flaxseeds: Use 1 part seed to 4 parts water. Simmer 5-7 minutes. Allow