INGREDIENTS:

1 package of Lumaconi pasta shells (you can use any pasta shells you find so long as they are large).

1 Pack of Trader Joe’s soy chorizo (You may sub for real chorizo if you choose to).

1 8oz. Package of cream cheese.

3 Cups of fresh baby spinach.

1 Jar of cacio e pepe sauce (I used Trader Joe’s - You can use other brands, or even make your own.)

1/4 Cup of Monterrey jack cheese.

INSTRUCTIONS:

1. Cook pasta as instructed on package

2. While that’s going sauté the chorizo and spinach together until the spinach has cooked throughly. Add the cream cheese and cook until the cheese becomes soft and all the ingredients are combined together.

3. Grease your baking dish (I like to use butter) and add a little bit of the cacio e pepe sauce at the bottom so that the shells won’t stick.

4. Carefully stuff the lumaconi with the cheese and chorizo filling.

5. Arrange them carefully all together and add the remaining of the sauce.

6. Sprinkle the Monterrey jack cheese all over.

7. Bake covered at 385ºF for 20 minutes. Uncover and bake for another 5 minutes, or until the cheese is melted and bubbly.

8. Serve immediately. I like to shred a little Pecorino Romano on top at the end. This is completely optional. ENJOY!!