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1
Pre-boil jumbo shells in a large pot of boiling salted water.
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2
You only need to cook them for about 9 minutes.
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3
Theyll finish cooking in the oven later.
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4
After 9 minutes, take them out and drain face down on a paper towel.
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5
You dont want an excess water in the shell!
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6
While noodles are cooking, work on filling.
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7
Cook frozen spinach in microwave until no longer frozen.
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8
Id recommend following the directions on the box, but dont add in any water.
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9
Once spinach is cooked, add wheat germ, Parmesan cheese, Mexican (the original recipe called for cheddar) shredded cheese, chopped pecans, and finely diced green onions.
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10
Mix until combined.
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11
Add in salt, a touch of pepper, and dried basil, to taste.
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12
I used about 1/4 teaspoon of dried basil, but feel free to use as much as you like.
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13
The sisters also suggest adding nutmeg, to taste, if you like!
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14
Once mixture is seasoned to your liking, add in eggs and water and mix again until eggs have been fully incorporated.
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15
Stuff mixture into each of the shells.
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16
You should have enough of the spinach filling to make about 16 to 20 shells.
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17
Set these aside.
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18
Take an 8 x 8 pan (you could also use a 9 x 13) and grease with cooking spray.
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19
Spread alfredo sauce on the bottom, youll use about half of it.
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20
Spread half of the spaghetti sauce on top of that.
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21
Use a spatula to spread it evenly on the bottom of the pan.
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22
Top sauces with shells.
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23
Use remaining sauce to top shells.
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24
Bake in preheated 350 degrees F oven, uncovered, for about 3035 minutes or until sauce is bubbly.
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25
Serve!
