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Stuffed Shells Florentine

 Stuffed Shells Florentine
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
8-10 ServingsPrep: 15 min. Bake: 30 min.


  • 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.
Nutritional Facts: 1 serving (3 each) equals 292 calories, 10 g fat (5 g saturated fat), 44 mg cholesterol, 727 mg sodium,

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Stuffed Shells Florentine (continued)

Nutritional Facts: 38 g carbohydrate, 3 g fiber, 15 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.