Freebirds.
This is the word that Brantley and Stephanie Felintin are using to describe their upcoming transition into becoming empty nesters. Olivia (18), their only child, will be attending the University of Alabama this fall.
“Our daughter will graduate from Auburn High School in May, and we will move her into the dorm at Alabama in August; we will then be “Freebirds,” shared Stephanie light-heartedly. Olivia plans to pursue a degree in Marketing.
Brantley and Stephanie have been married for 18 years and are originally from the Atlanta area. Sixteen years ago, Brantley’s job transferred them to Auburn, and they fell in love with the area. It has been the perfect place for their family of three to call home. They also have a 14-year-old pup named Lucy and a three-year-old cat named Milo.
“We absolutely love living here. The community is so great and family-oriented. There’s also so many fun things to do,” Stephanie shared. “We also own a house on Lake Martin where we do spend a lot of time. We pretty much live at the lake during the summer and spend most weekends there during the off-season.”
With Olivia beginning a new chapter this year, Stephanie decided she would too. After nearly two decades as a stay-at-home mom, she decided now is the time for her to get a career. She has been attending East Alabama School of Esthetics.
“I graduate in September, to be followed by obtaining a new job in this amazing industry of esthetics,” said Stephanie. “2025 will be full of major changes, but these are all exciting changes to come.”
The Felintins prioritize a large family dinner every Sunday at their home. These dinners often include close friends as well.
“When Olivia was younger and I was not in school, we had dinner as a family every night,” shared Stephanie. “Now that Olivia is older and has a part-time job, a lot of nights, we just order in food. She will grab food after work, or I’ll fix something before leaving for school, and everyone can eat it when they’re ready that night.”
When cooking, Stephanie says the load is split pretty evenly between her and Brantley because they both enjoy cooking. Even if it is her turn to bring the heat into the kitchen, Brantley will usually be there, by her side, as the designated “chopper”. Stephanie describes his chopping skills as “a lot faster” than hers.
Stuffed Shells are one of the family’s favorite dishes to make and enjoy together. This recipe is an old Prego Italian Sauce recipe from 1988.
“We are sharing Stuffed Shells, our most favorite recipe,” Stephanie said. “I’ve got to be honest; this is my husband’s specialty, and he is the one who makes this. His mother gave him a cookbook when he turned 30, and this recipe was in it.”
Celebrate ‘88 Stuffed Shells
Ingredients:
- 1 package (10 oz) frozen chopped spinach, cooked and well drained
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 egg, slightly beaten
- 1⁄4 cup grated Parmesan cheese
- 1/2 tsp. salt
- 1/2 tsp. dried oregano, crushed
- 1 jar (15 oz.) Prego Traditional Italian Sauce
- 12 jumbo shell-shaped pasta shells, cooked al dente, drained and cooked
- Optional: Fresh parsley for serving


Directions:
- Remove from oven. Top with chopped parsley and serve hot.
- Preheat oven to 350 degrees.
- In a large bowl, mix well the first seven ingredients.
- Stuff about three tablespoons of the cheese and spinach mixture into each shell.
- In a 12×8” baking dish, spread half of the sauce.
- Arrange shells, stuffed side up, in sauced dish.
- Spoon the remaining sauce over the shells.
- Cover the dish with aluminum foil. Bake for 35 minutes or until hot.