Spinach-Stuffed Jumbo Shells:
- 1 box frozen chopped spinach
- 20 jumbo pasta shells (comes out to be about 1/2 box)
- 2 eggs
- 2 cups ricotta cheese
- 2/3 cup parmesan cheese
- 1 jar spaghetti sauce
- mozzarella cheese (just enough to sprinkle on top, can also just use more of the parm)
The recipe and the next one are from my Made in the Shade cookbook that I've mentioned before. Awesome goodness type of recipes.
I'm making one of Andrew's favorites, Pizza Casserole tonight. He's loves the other one, but he's obsessed with this one.
- 1 lb of ground beef or turkey
- 1 pkg of taco seasoning (yes, trust me...)
- 1 can of tomato sauce
- 1 cup of swiss cheese*
- 1 cup of american cheese**
- pepperoni slices
- 2 cans of crescent rolls
Preheat to 350. Brown the ground beef/turkey, drain, then spread in the bottom of a 9x13 baking dish. Sprinkle the taco seasoning over the meat. Let this sit for 5 minutes. Then top with the can of tomato sauce and 2 cups of cheese (whatever you choose). Next, layer the pepperoni slices over the cheese, placed so they don't touch. Then layer the crescent rolls over the top. (I usually wait til this last step to pull the cans out of the fridge so they don't get too tacky. I also just keep them in their "sheets" instead of separating the little triangles.) Bake until the crescent rolls are golden brown.
Mmmmm. I just got excited writing about it. So good. Hope you enjoy these as much as we do!!