Spinach and Cheese Stuffed Shells
We just really love love love pasta and Italian food at our house, so I grabbed some jumbo shells at Central Market, used sauce in a jar instead of making homemade (I always use Prego with Mushrooms) and made this for a wonderful Sunday night dinner while we watch the Grammy’s~
I adapted a recipe of Emerill’s from Food Newtwork –the Tony Chachere’s seasoning adds a REALLY nice zip, without being too spicy.
Spinach & Cheese Stuffed Shells
One box jumbo shells
1 (10-ounce) package frozen spinach, thawed and squeezed dry
15 ounces ricotta cheese
2 large eggs
1 cup grated Parmesan cheese
2 cups grated mozzarella cheese
1 teaspoon Tony Chachere’s seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
Cook the shells in boiling water for 10 minutes. Drain and place into cool water to stop cooking. Mix ricotta, eggs, parmesan, Tony Chachere’s, basil, oregano, salt and pepper.
Stuff shells with the mixture.
Place 1 cup of sauce in the bottom of a glass baking dish, place stuffed shells side by side and cover with the rest of the sauce. Bake at 350 for 25 minutes and serve.