Spinach Stuffed Shells...

I have never made stuffed shells before. I actually bought the shells by mistake when pasta was on sale I grabbed at least 1 of everything. So they sat in my pantry intimidating me for several weeks. So I took the plunge and decided to make them. But how? I went in blind thinking I have watched my husband make a mean lasagna enough times that this was just a little different. They where good.. like really good. They are by no means a quick prep kind of dinner. Maybe over time I could make them faster. I did though prep them during the day so all I had to do was make some garlic bread and pop it in the oven before dinner time so that made up for the long prep time. The best part was that 3 out of 4 kids loved them. My 8 year old is as picky as they come I had a back up meal for her already made because I just know better at this point.

Spinach Stuffed Shells
1 box of large shells cooked according to package directions and drained
reserve 1/2 cup of the water from your pasta
1 pound ground beef (you could use ground turkey too)
1 cup frozen spinach (defrosted, and dried
2 garlic cloves (minced)
2 tbs dried minced onion
1 16oz tub of ricotta cheese
1/4 cup Parmesan cheese
1 egg
1 tsp sugar
1 large jar pasta sauce
1 1/2 cups shredded mozzarella cheese

cook pasta according to directions drain and set aside, while your pasta is cooking you can also brown your beef. Add your pasta sauce to the beef and allow to simmer on low. After you have cooked and drained your pasta return the 1/2 cup of water you reserved and place back in the pan from your pasta and your spinach, garlic & onion. Simmer this until the onion and garlic is cooked. In a large bowl mix your ricotta, Parmesan cheese, sugar & egg. Take 1/2 of your spinach mixture and mix it with the ricotta, take the other 1/2 of your spinach mixture and mix it in with the pasta sauce. In a 10x13 pan place about a cup or so of your sauce in the bottom of the pan (enough to cover the bottom) you will now start stuffing your shells I used a wooden spoon I figure it was about 1/8 of a cup of ricotta, place them in the pan then cover with the remaining sauce and top with mozzarella cheese.

*at this point I covered it with plastic wrap and put it in the fridge to pop in later for dinner.. when it was cold it took about 45 mins at 400 to fully cook. At room temperature I would estimated 25-30 mins at 400.