No life story, just the recipe.

Ingredients

• 1  12 oz box of pasta shells
• 1  Small onion, small dice
• 1  8 oz package of mushrooms, small dice
• 1  package frozen spinach, thawed and wrung dry
• 1  32 oz tub of ricotta cheese
• 1 jar of your favorite pasta sauce
• 2 eggs
• 1 cup shredded Parmesan, divided
• Olive oil
• Seasonings to taste
  • Salt (keep in mind the pasta sauce and cheese are already salty)
  • Pepper
  • Garlic powder (fresh garlic can be used instead)
  • Italian herbs

Directions

Preheat the oven to 375F

1. Cook pasta according to directions, drain noodles 1-2 minutes before they are fully cooked.
2. Sauté mushrooms and onion in a small amount of olive oil. Fresh garlic can be added during last few minutes of sautéing.
3. In a large bowl combine the ricotta, spinach, eggs, seasonings, ½ of the Parmesan, and the mushroom mix. Stir until the filling is evenly mixed.
4. Spread a thin layer of pasta sauce in the bottom of a 9×13 dish.
5. Stuff the pasta shells with 1-2 Tbs of filling using a cookie scoop or dinner spoon. Place in baking dish in rows.
6. Once all of the shells are filled, cover evenly with the rest of the pasta sauce and Parmesan.

Cover in foil and bake for 20 minutes. Uncover and bake another 10 minutes until the cheese is melted and sauce is bubbling.

If you have extra filling and shells leftover you can freeze them for an easy dinner. Fill the shells and freeze on a lined cookie sheet. Once they are frozen, transfer to an airtight container. Use within a couple months. Cook to an internal temperature of 160F.