Recipe by Kikimony
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.
Top Review by MizzNezz
I made the whole recipe and put it into 2--8 inch square baking dishes. Put one in the freezer for later and served one. This has a great smooth, creamy texture and tasts great. I served a mixed green salad with it. Thanks Stephanie! This is good!!
- 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 See How It's Made
- Heat olive oil in skillet.
- Cut turkey bacon in half lengthwise, then start snipping every 1/2".
- Add onion, bacon, garlic powder and blackened redfish seasoning to oil.
- Cook until onion is tender (4 minutes).
- Add spinach and mix well.
- Remove from heat.
- Add bread crumbs and cheese and mix very well.
- Add as much Alfredo as you like to the mixture (reserve some for topping).
- Stuff Pasta shells and place in greased 9x13 pan.
- After all stuffed, drizzle remaining Alfredo over shells.
- Bake at 350 degrees until heated through.
- (The remaining mixture can be frozen before baking).