Cheesy spinach stuffed shells

Name: Cheesy spinach stuffed shells
Total time: 45 min
Yield: 8 servings
Ingredients: 16 jumbo shells; 283.5 g frozen spinach; 57.5 ml wheat germ; 50 g parmigiano reggiano; 49.5 g pecan; 112 g shredded mexican cheese blend; 2 green onions; 8 servings salt; 0.25 tsps dried basil; 2 free range eggs; 78.86 ml water; 453.59 g alfredo pasta sauce; 793.79 g pasta sauce

Cheesy Spinach Stuffed Shells is a comforting dish filled with Mexican cheese, spinach, and shells. This recipe covers 24% of your daily requirements of vitamins and minerals and can be made in about 45 minutes. It is best for a family dinner or gathering.

Ingredients

shells

16 jumbo

frozen spinach

283.5 g

wheat germ

57.5 ml

parmigiano reggiano

50 g

pecan

49.5 g

shredded mexican cheese blend

112 g

green onions

salt

8 servings

dried basil

0.25 tsps

free range eggs

water

78.86 ml

alfredo pasta sauce

453.59 g

pasta sauce

793.79 g

Method

Start by pre-boiling your jumbo shells in a large pot of boiling salted water. You only need to cook them for about 9 minutes. They'll finish cooking in the oven, later. After the 9 minutes, take them out and drain them face down on a paper towel. You don't want an excess water in the shell!
While the noodles are cooking, work on your filling. Cook some frozen spinach in the microwave until it's no longer frozen. I'd recommend following the directions on the box, but don't add in any water. Once the spinach is cooked, add to the spinach, wheat germ, parmesan cheese, Mexican (the original recipe called for cheddar) shredded cheese, chopped pecans, and finely diced green onions.
Mix until combined.
Add in salt, a touch of pepper, and dried basil, to taste. I used about teaspoon of dried basil, but feel free to use as much as you like. The sisters also suggest adding nutmeg, to taste, if you like!
Once the mixture is seasoned to your liking, add in two eggs and water and mix again until the eggs have been fully incorporated!
Now stuff the mixture into each of the shells. You should have enough of the spinach filling to make about 16 - 20 shells. Set these aside.
Take an 8 x 8 pan (you could also use a 9 x 1
and grease it with cooking spray. Now spread alfredo sauce on the bottom, you'll use about of a jar.
Spread spaghetti sauce on top of that. Use a spatula to spread it evenly on the bottom of the pan. Top the sauces with the shells. Use the remaining sauce to top the shells.
Bake in a preheated 350 degree oven, uncovered, for about 30 - 35 minutes or until the sauce is bubbly and serve!

Nutrition:

303 kcal

Carbs

15 g

Fat

21 g

Protein

13 g

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