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Stuffed Shells Florentine Recipe

Stuffed Shells Florentine Recipe photo by Taste of Home

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For a little fancier New Year's gathering, I like to serve these pasta shells stuffed with cheese and spinach and topped with spaghetti sauce. Complete the meal with breadsticks and a tossed salad. Italian food is loved by all, and the aroma is warm and inviting. —Trisha Kuster, Macomb, Illinois

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Stuffed Shells Florentine Recipe

Prep: 15 min. Bake: 30 min.

Yield: 8-10 Servings

15 30 45

Ingredients

1 package (12 ounces) jumbo pasta shells
1 egg, lightly beaten
2 cartons (15 ounces each) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 jar (32 ounces) spaghetti sauce
Thin breadsticks, optional

Directions

Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture.
Place shells in a greased 13-in. x 9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° for 30-40 minutes or until heated through. Serve with breadsticks if desired. Yield: 8-10 servings.

Nutritional Facts 1 serving (3 each) equals 292 calories, 10 g fat (5 g saturated fat), 44 mg cholesterol, 727 mg sodium, 38 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Stuffed Shells Florentine in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p189

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Stuffed Shells Florentine

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Reviewed on Apr. 10, 2012 by cathybuxy

Did not taste good. I think it would be much better with meat filling and different seasonings. I am Italian.

Reviewed on Oct. 19, 2010 by LMS803

Will definitely make again. Very easy to make and delicious!! Leftovers were even better the next day!

Reviewed on Sep. 02, 2010 by hollyallen10

I meant they are inexpensive to make.

Reviewed on Sep. 02, 2010 by hollyallen10

I have made these two times. My boyfriend said they are as good as an Italian restaurant we frequent. They are so easy and expensive to make. Plenty of leftovers to serve the next day.

Reviewed on May. 26, 2010 by raphsmom

I use 24 shells, and only a 26 ounce jar of pasta sauce, everything else is the same. Very good...one of my favorite dishes (when I was a vegetarian!).

Reviewed on Feb. 25, 2010 by jsrsajbe

This was an easy dish that the whole family enjoyed. Yes, you need to cook the shells so that you can stuff them.

Reviewed on Mar. 26, 2009 by rspivack

Must you cook the shells first