Spinach Alfredo Stuffed Pasta Shells |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is my spinach casserole doubled for stuffing shells. The Alfredo tastes great mixed with it! I am guessing on the servings because you may lose some shells from breaking while cooking. The remaining mixture freezes well before baking. BTW, we usually add a little more garlic powder for our taste. Ingredients:
1 cup extra virgin olive oil |
1 medium onion, chopped |
6 slices turkey bacon, uncooked |
2 teaspoons garlic powder |
2 teaspoons blackened fish seasoning (i use paul prudhome's) |
2 (16 ounce) bags frozen chopped spinach (thawed and drained well!) |
2 cups italian breadcrumbs |
1 cup parmesan cheese or 1 cup parmesan-romano cheese mix (i use the p - r cheese) |
2 jars alfredo sauce |
1 box jumbo pasta shells, for stuffing,cooked |
Directions:
1. Heat olive oil in skillet.
2. Cut turkey bacon in half lengthwise, then start snipping every 1/2 .
3. Add onion, bacon, garlic powder and blackened redfish seasoning to oil.
4. Cook until onion is tender (4 minutes).
5. Add spinach and mix well.
6. Remove from heat.
7. Add bread crumbs and cheese and mix very well.
8. Add as much Alfredo as you like to the mixture (reserve some for topping).
9. Stuff Pasta shells and place in greased 9x13 pan.
10. After all stuffed, drizzle remaining Alfredo over shells.
11. Bake at 350 degrees until heated through.
12. (The remaining mixture can be frozen before baking).
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