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

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


  • 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

3 each: 292 calories, 10g fat (5g saturated fat), 44mg cholesterol, 727mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 15g protein.


  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

Medium-Bodied Red Wine

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

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daisey5 User ID: 146806 34013
Reviewed Mar. 23, 2014

"Very good and easy to make."

jamlee19 User ID: 6805417 90215
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."

cathybuxy User ID: 449274 33319
Reviewed Apr. 10, 2012

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

LMS803 User ID: 3751722 75249
Reviewed Oct. 19, 2010

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

hollyallen10 User ID: 2579011 130024
Reviewed Sep. 2, 2010

"I meant they are inexpensive to make."

hollyallen10 User ID: 2579011 52093
Reviewed Sep. 2, 2010

"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."

raphsmom User ID: 5167157 75247
Reviewed May. 26, 2010

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

jsrsajbe User ID: 455855 41356
Reviewed Feb. 25, 2010

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

rspivack User ID: 2340295 34111
Reviewed Mar. 26, 2009

"Must you cook the shells first"

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