So good. So simple.

stuffed jumbo shellsIf you had been to my house the other night, you would’ve thought I was Chef Boyardee.

Wait. Maybe that’s a bad example.

You would’ve thought I was Antonio Carluccio.

What? You have no idea who that is? Yeah, me either, but he’s number one on this list of famous Italian chefs, so he’s probably good, right? (Did you see who number two was?)

But, seriously, I made a really good, really easy pasta dish. Don’t get too excited, it’s not like I made my own sauce. I used the sauce from the jar, but I still think this counts.

This recipe comes from my good old Anyone Can Cook cookbook.

Spinach-Stuffed Pasta Shells

12 dried jumbo shell macaroni
1 10-ounce package frozen, chopped spinach, thawed
2 eggs, lightly beaten
2 cups shredded Italian cheese blend
1 cup ricotta cheese
1 26- to 32-ounce jar pasta sauce

Drain the thawed spinach and set aside.

Cook the jumbo shells, drain and set aside.

Mix together spinach, eggs, 1 1/2 cup of Italian cheese, and ricotta cheese. Spoon the mix into the shells (about 2 tablespoons in each).

Put in baking dish and cover with jar of pasta sauce.

Bake, covered, at 350 for 40 minutes. Sprinkle with rest of Italian cheese and eat.

Pro tip: I had 16 shells. Maybe I didn’t fill mine enough, but I had extra filling so I filled extra shells.

Vegetarian friends, take notice, this is what you’ll be eating the next time you’re at my place. It won’t disappoint.


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