{Recipe} Cheesy Spinach Stuffed Shells

Often I come up with a recipe that Sean and I both love. I'm not going to toot my own horn and act like this recipe was difficult to come up with because I'm sure if I do a quick google search I'll find a recipe close enough to it. But I had all those cheeses in my fridge one day and decided to throw them all in and now I can't eat stuffed shells any other way. Of course, you don't need to use so many different cheeses if you don't care to, so switch it up based on your preference. I also know that a lot of people use ricotta cheese but since I don't like ricotta I never use it when I cook.

OK, now a problem that I have had creating my own recipes and sharing them is that I'm just basing the amount of ingredients needed by my eyes and what I think the recipe needs by taste testing. When I made this recipe this time around I actually measured stuff that way I could be specific rather than saying something like, "give it seven shakes of black pepper". I was tempted but then decided against it. You're welcome ;).

Ingredients:

1 package jumbo pasta shells
Box of frozen spinach
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1/2 cup of Four Cheese
1 cup of Monterrey Jack cheese
2 eggs
1 teaspoon of garlic powder
1 teaspoon of ground black pepper
1 teaspoon of sea salt
1 teaspoon dried oregano
1 teaspoon dried parsley
homemade spaghetti sauce or you can purchase a jar of spaghetti sauce
1/4 cup of grated Parmesan cheese (set aside)

Directions:

1. Cook shells according to package directions. Place in cold water to stop cooking. Drain.

2. Cook frozen spinach according to package directions (I do it a little differently than the package directions. I allow the spinach to thaw and then I cook it for half of the time that is noted on the package directions). Either way is fine though.

3. Mix together spinach, mozzarella cheese, 1/2 cup Parmesan cheese, four cheese and Monterrey Jack cheese, eggs, black pepper, sea salt, oregano, parsley and garlic powder. Stuff mixture into the shells.

4. Spread spaghetti sauce in the bottom of a 9 x 13 pan (it should be a light layer of sauce covering the bottom). Place shells open side up and close together in pan. Spread as much sauce as you prefer on top of shells, and sprinkle with the remaining Parmesan cheese that was set aside.

5. Bake at 350 degrees for 25 to 35 minutes or until bubbly and cheese melted.

6. Stuff your face! No really, do it.