Stuffed Shells With Ricotta And Spinach (By Gertc96 & 2Bleu) - cooking recipe

Ingredients

12 jumbo pasta shells, cooked al dente'
4 slices bacon, chopped
1 tablespoon butter
1/2 cup mushroom, chopped
1 (10 ounce) box frozen spinach, thawed and thoroughly squeezed of moisture (or use fresh)
4 green onions, chopped
1/2 cup part-skim ricotta cheese
1/2 cup part-skim mozzarella cheese, shredded
1 egg
2 tablespoons parsley, chopped
1/2 tablespoon dried tarragon
salt, to taste
black pepper, to taste
1 cup tomato sauce or 1 cup alfredo sauce
1/2 cup parmesan cheese, grated

Preparation

In a saute pan over medium-high heat, fry bacon till crisp. Remove bacon and drain on paper towels.
Melt butter in the pan with the bacon grease. Add mushrooms, season with salt and pepper, and saute' until just soft.
Add spinach and green onions. Saute for 3-5 minutes. Remove pan from heat and set spinach mixture into a mesh strainer to drain.
In large bowl, combine, ricotta, mozarella, egg, parsley, tarragon. Season with more salt/pepper to taste. Add spinach mixture to the ricotta mixture and mix well.
Spread tomato sauce into the bottom of a baking dish. Spoon spinach/cheese mixture into the cooked shells. Place filled shells into the baking dish and sprinkle with parmesan cheese. Bake at 350\u00b0F for 20-25 minutes. NOTE: If you have leftover filling, place it in a ramekin or small baking dish and bake along side of the shells. It's delicious!