1 box jumbo pasta shells
4 2/3 cups water
4 tablespoons margarine
3 teaspoons salt
1 tablespoon minced onion
¼ teaspoon onion powder
¼ teaspoon garlic powder
4 cups instant potato flakes
2 cups (8 ounces) shredded soy cheddar cheeze, divided
¼ cup minced green onions

Cook pasta shells according to package directions; drain and rinse in cold water. In a saucepan, bring water, margarine, salt, minced onion, onion and garlic powders to a boil. Add potato flakes and mix well. Stir in 2 cups of the soy cheddar until blended.

Preheat oven to 350 degrees. Grease two 13x9x2-inch baking dishes. When cool enough to handle, stuff potato mixture into shells and arrange shells in prepared pans. Sprinkle green onions and remaining soy cheddar over shells. Cover with aluminum foil and bake 20 minutes. Uncover and bake 10 minutes longer or until heated through. Makes 8 servings.