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Stuffed Shells Florentine Recipe
Stuffed Shells Florentine Recipe photo by Taste of Home

Stuffed Shells Florentine Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Stuffed Shells Florentine in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p189

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.

Medium-Bodied Red Wine

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

Reviews for Stuffed Shells Florentine

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 23, 2014

Very good and easy to make.

MY REVIEW
Reviewed Jun. 13, 2013

My family says this is the best "shells" that I've made. And they want me to make it again. Thank you.

MY REVIEW
Reviewed Apr. 10, 2012

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

MY REVIEW
Reviewed Oct. 19, 2010

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

MY REVIEW
Reviewed Sep. 2, 2010

I meant they are inexpensive to make.

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