Cheesy Spinach Stuffed Shells

Ingredients

• •16 jumbo pasta shells
• •10 oz frozen spinach
• •½ cup wheat germ
• •½ cup parmesan cheese
• •½ cup pecans
• •1 cup mexican cheese
• •2 green onions
• •salt
• •¼ teaspoon dried basil
• •2 eggs
• •⅓ cup water
• •16 oz jarred alfredo sauce
• •28 oz spaghetti sauce
• •1 can cooking spray

Method

Adapted from foodista.com

1. 1Start 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.
2. 2After the 9 minutes, take them out.
3. 3Drain them face down on a paper towel. You don't want an excess water in the shell!
4. 4While 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.
5. 5Don't add in any water.
6. 6Once 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.
7. 7Mix until combined.
8. 8Add in salt, a touch of pepper, and dried basil, to taste.
9. 9I 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!
10. 10Once the mixture is seasoned to your liking, add in two eggs and water.
11. 11Mix again until the eggs have been fully incorporated!
12. 12Now stuff the mixture into each of the shells. You should have enough of the spinach filling to make about 16 - 20 shells.
13. 13Set these aside.
14. 14Take an 8 x 8 pan.
15. 15Grease the pan with cooking spray.
16. 16Now spread alfredo sauce on the bottom of the pan.
17. 17Spread spaghetti sauce on top of that.
18. 18Use a spatula to spread it evenly on the bottom of the pan.
19. 19Top the sauces with the shells.
20. 20Use the remaining sauce to top the shells.
21. 21Bake in a preheated 350°F oven, uncovered, for about 30 - 35 minutes or until the sauce is bubbly and serve!