Stuffed Shells Florentine Recipe

4.5 9 8
Stuffed Shells Florentine Recipe
Stuffed Shells Florentine Recipe photo by Taste of Home
Publisher Photo

Stuffed Shells Florentine Recipe

Read Reviews
4.5 9 8
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 30 min.

Ingredients

  • 1 package (12 ounces) jumbo pasta shells
  • 1 egg, 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

Cook pasta shells according to package directions. Meanwhile, in a bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper; mix well. 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

Nutritional Facts

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

  • 1 package (12 ounces) jumbo pasta shells
  • 1 egg, 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
  1. Cook pasta shells according to package directions. Meanwhile, in a bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper; mix well. 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

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Reviews forStuffed Shells Florentine

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

"Very good and easy to make."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

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

"I meant they are inexpensive to make."

MY REVIEW
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."

MY REVIEW
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 good...one of my favorite dishes (when I was a vegetarian!)."

MY REVIEW
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."

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

"Must you cook the shells first"

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