Super Easy Stuffed Shells!

I used to always buy the frozen cheese and spinach stuffed cannelloni, but for close to $10 I was only getting a little over 2 "servings" ('cause I do love my pasta!) so I thought I should try making it myself.  I have never bought it frozen since!  It's simple to make, and for about the same price I get so much more food out of it.  Plus I can make it much healthier than the store-bought stuff.  This is another one of those recipes that's really easy to change, depending on what you have on hand.  For example, this time I added cauliflower to the filling.  I have also made it many times using only tomato sauce (no Alfredo) or by adding some cream to the tomato sauce.  If you want to make it really healthy, just go with the tomato sauce, and if you want something extra decadent, cover the top with grated Mozzarella and Parmesan.  Mmmm, cheese.  I also usually use a large container of ricotta cheese, but the store was sold out, and so I just used a 300g container.  And it was still amazing!  By the way, I use jumbo pasta shells instead of Cannelloni because I find it way easier to stuff.  But if you have more patience than me, go for the Cannelloni!

Oops, didn't realize how blurry the picture was!

Spinach and Ricotta Stuffed Shells

1 box Jumbo Pasta Shells

300 g. Ricotta cheese

1 pkg. frozen chopped spinach (300 g.)

1 cup finely chopped cauliflower

1 cup tomato pasta sauce

1 cup Alfredo sauce

Salt and Pepper

Cook pasta according to directions on box, then drain.  While the pasta is cooking thaw spinach in microwave and cook cauliflower.  Mix the vegetables with the ricotta cheese, season with salt and pepper.  Cover the bottom of a 9x9 pan (for 2 layers, if you want one layer use a 9x12) with a thin layer of tomato sauce.  Stuff each shell with about a tablespoon of the filling.  (If you want to swear less than me, wait until the pasta cools down before handling the shells!)  Once you have a layer of stuffed shells put a spoonful of tomato sauce over each one.  Continue stuffing shells and adding them to the pan until you run out of the veggie-cheese mixture.  (I usually have a few left over shells.)  Pour the rest of the tomato sauce on top, and then pour on the Alfredo.  Bake for 30 minutes in a 350 degree oven.  Serve with freshly grated Parmesan if desired:)