The Hubby's Spinach Stuffed Shells

We're spending the night in Rochester tonight so I can recuperate after my last procedure. It'll be kind of fun because we're staying in one of those suite-y hotels with a kitchen, and it's pet friendly so even Zelda is coming along.

Instead of getting take-out, the hubby decided we'd eat in, and he's making my favorite of his recipes: spinach stuffed shells. He started making this dish back when we were dating in college and he was trying to woo me with his culinary prowess (it worked). It's one of those really cozy, homey, familiar dishes that make you feel so good...which is exactly what I'm needing this week.

Seth's Spinach Stuffed Shells

Ingredients:

• 16 jumbo pasta shells
• 1 10 oz. box of frozen, chopped spinach
• 2 beaten eggs
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 1/2 cup Parmesan (we have Grana Padano...so that's what he used)
• 1 jar of tomato sauce (or your homemade sauce of choice...this time he used Muir Glen Organic Italian Herb)

Directions:
Cook pasts as directed; drain and rinse with cold water to suspend cooking. Drain thawed spinach well to remove any remaining water. For filling, combine eggs, ricotta, mozzarella, cheddar, half of the Parmesan, and spinach. Coat the bottom of a 9" x 12" baking dish with sauce, then fill the shells and place them open-side down into the pan.

Top the shells with sauce (the hubby wants you to note that he likes to place one spoonful of sauce on each shell versus just pouring sauce on top--he thinks it makes a better presentation...isn't he cute?) and remaining Parmesan cheese.

Cover the baking dish; bake at 350 degrees for 25 minutes.

So easy, right? Give it a try next time you're in the mood for some comfort food!