Stuffed Shells Florentine
TOTAL TIME: Prep: 15 min. Bake: 30 min.
YIELD: 8-10 servings.
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
Ingredients
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1 package (12 ounces) jumbo pasta shells
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1 large egg, lightly beaten
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2 cartons (15 ounces each) ricotta cheese
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1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
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1/2 cup grated Parmesan cheese
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1/4 teaspoon pepper
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1 jar (32 ounces) spaghetti sauce
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Thin breadsticks, optional
Directions
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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.
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2.
Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.
Nutrition Facts
3 each: 292 calories, 10g fat (5g saturated fat), 44mg cholesterol, 727mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 15g protein.
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