Spinach and Mushroom Stuffed Shells with Homemade Sauce- KID APPROVED

I know I had promised a lesson in yeast bread making...
However....

I am STILL in shock over last nights dinner!
I made Mushroom and Spinach Stuffed Shells with Homemade Sauce.
I didn't think either kid would eat them because of all the veggies.
And I wasn't sure what my husband would think because it was MEATLESS!

I could not have been more wrong!
I didn't say anything about the veggies.
And I definitely didn't say anything about it being meatless.
In fact I threw in about five mini pepperonis so that if he asked I could say there was meat in it ;)
Terrible aren't I? :)

I have never seen my family devour a meal so quickly!
They LOVED it!

For the veggies I put them in my food processor and made the mushrooms and spinach into

 more of a baby food paste.

I didn't have a recipe so it was all kind of winging it.

It's very forgiving and you can adjust it to your taste!
Add other veggies...add other seasonings...

the possibilities are endless!

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Spinach and Mushroom Stuffed Shells with Homemade Sauce

1 large can of tomato paste

1 large can of whole tomatoes
1/4 onion diced
5 cloves garlic minced
3 Tablespoons Italian Seasoning

1 teaspoon sugar

Salt and Pepper to taste

Put all of these ingredients into your skillet and turn it on low.
I let mine simmer for around an hour.

STUFFED SHELLS
1 box of large shell noodles
1 small carton of ricotta cheese

1/4 cup of sour cream

1 bag of fresh spinach

1 box of fresh whole mushrooms

Drizzle of olive oil

1/2 bag of mozarella cheese (or more if you like!)

Salt and Pepper to taste

Slice up your mushrooms and put them in another skillet with a drizzle of olive oil.
Let them cook for a few minutes until they've softened a bit.
Then I put my spinach on top of the mushrooms and put the lid on my skillet.
Let the spinach wilt down until it's soft.

*This is what it looked like right after cooking.

 I knew the kids wouldn't eat the veggies if they were this whole*

Once the spinach and mushrooms were cooked I put them in my food processor

and processed until they were almost to the consistency of baby food.

In a bowl mix your mushroom/spinach mix, ricotta cheese and sour cream together.
Add salt and pepper to taste.

In a 9x13 spread some of your finished tomato sauce in the bottom.
Fill each shell with a spoonful of your cheese mixture.
Place them on top of the tomato sauce.
Once your shells are all filled begin spooning the rest of the tomato sauce over them.
Then sprinkle liberally with your mozarella cheese!

Bake in the oven at 350 degrees for around 25 minutes or until the cheese is bubbly.

They were eaten so fast I didn't have time to get a good picture.

My husband was about to eat the last portion so I grabbed my camera before they were gone!
But at least you get an idea of what they looked like :)

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Make them and let me know what you think!
Do you think they would be kid and husband approved at your home?!

SAUCE RECIPE