Cheesy Spinach Stuffed Shells

Pre-boil 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 9 minutes, take them out and drain face down on a paper towel. You don’t want an excess water in the shell!

While noodles are cooking, work on filling. Cook frozen spinach in microwave until no longer frozen. I’d recommend following the directions on the box, but don’t add in any water. Once spinach is cooked, add 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 ¼ 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 mixture is seasoned to your liking, add in eggs and water and mix again until eggs have been fully incorporated.

Stuff mixture into each of the shells. You should have enough of the spinach filling to make about 16 to 20 shells. Set these aside.

Take an 8 x 8 pan (you could also use a 9 x 13) and grease with cooking spray. Spread alfredo sauce on the bottom, you’ll use about half of it. Spread half of the spaghetti sauce on top of that. Use a spatula to spread it evenly on the bottom of the pan. Top sauces with shells. Use remaining sauce to top shells.

Bake in preheated 350ºF oven, uncovered, for about 30–35 minutes or until sauce is bubbly. Serve!