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Stuffed Shells Florentine Recipe

Photo by: Taste of Home

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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8-10 Servings
Prep: 15 min. Bake: 30 min.

Ingredients

1 package (12 ounces) jumbo pasta shells
1 egg, 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 bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper; mix well. 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.

Nutrition 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.

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

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