Stuffed Shells Florentine Recipe
- 1 package (12 ounces) jumbo pasta shells
- 1 Eggland's Best 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Stuffed Shells Florentine(8)
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My family says this is the best "shells" that I've made. And they want me to make it again. Thank you.
Did not taste good. I think it would be much better with meat filling and different seasonings. I am Italian.
Will definitely make again. Very easy to make and delicious!! Leftovers were even better the next day!
I meant they are inexpensive to make.
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.
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