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Stuffed Shells Florentine Recipe

Stuffed Shells Florentine Recipe

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. YIELD: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

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.

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.

Reviews for Stuffed Shells Florentine

Sort By :
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."

MY REVIEW
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."

MY REVIEW
Reviewed May. 26, 2010

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

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 26, 2009

"Must you cook the shells first"

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Wine Pairings

Medium-Bodied Red Wine

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