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
- 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
- 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.
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.
Reviews for Stuffed Shells Florentine
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review