Stuffed Shells Florentine is one wonderful pasta main dish. Jumbo shells are stuffed with a ricotta cheese filling that includes spinach, parmesan cheese, oregano and basil. Then they’re tossed in a casserole dish, topped with marinara sauce and parmesan cheese. The combination of flavors and texture is amazing.
I made this delicious recipe again the other day for company and everyone raved over it. It’s a great meatless dish that has wonderful flavors. Tomatoes, pasta, lots of cheese–what’s not to like? I love pasta – especially anything with spinach in it.
This satisfying pasta dish is a quick and easy Taste of Home recipe that’s a great addition to your dinner menu collection. You can make it completely vegetarian by using spaghetti sauce without meat or add meat sauce if you prefer. I have made significant modifications to the original recipe but I believe they are an improvement.
If you’re looking for a scrumptious Italian pasta dish and you enjoy spinach in your pasta recipes, you’ll love this dish. This lovely Italian dish is a great recipe to add to your repertoire and it’s usually liked by all who taste it.
When I initially posted this recipe in June of 2012 my pictures were nothing short of deplorable. I put too much sauce and cheese on the shells (because that’s the way we like it), but you couldn’t distinguish the ingredients very well. The original pictures were also taken with a poor quality iPhone camera which didn’t help.
I recently remade this recipe for company (December 2014) and decided to retake the pictures. These ones do a little better justice to this scrumptious recipe. This time I decided to take some pictures before I poured all the sauce over top of the shells in the casserole dish so you can see the ingredients a little more clearly.
Our company just loved this excellent pasta recipe. I actually made it a day beforehand and then put it on a time bake while we were at church the next day. When I got home I added cheese and that was all I had to do.
Whenever I can make things in advance it is a win-win for me, especially when we’re having company. That way I can spend time getting my house in order! If you like spinach, you will love this pasta recipe. It’s one of the best out there.
Stuffed Shells Florentine is a wonderful Italian pasta dish. It will easily serve 10-12 servings with other food.
Stuffed Shells Florentine is a wonderful Meatless Mondays dish.
Stuffed Shells Florentine is one of the most delicious pasta dishes I’ve ever eaten.
Here’s what I did.
I used these ingredients.
Empty container of ricotta cheese into mixing bowl. Add egg, parmesan cheese, seasonings, salt and pepper.
Thaw spinach. Drain by pressing spinach against the edges of a colander with your hand or fist until you get out as much moisture as possible. I actually squeezed the spinach in my hands in order to get every last drop! Add drained spinach to ricotta ingredients in bowl.
Stir ingredients to combine.
Cook shells to al dente. I usually cook them about 3-5 minutes less than the longest amount of time given so the shells don’t disintegrate and start breaking apart. Remove shells from pan with a slotted spoon and place on waxed paper to cool.
Spray a large 10×15″ glass pan with cooking spray. I used olive oil cooking spray. Stuff shells with ricotta-spinach mixture. Place stuffed shells in baking dish. You will finish with about 2 layers of shells. It’s okay to stack them on top of each other.
Cover the shells with sauce. I used a 45-oz. jar of Prego. Any good spaghetti sauce with the flavors you like will do.
Bake at 350, covered with foil, about 45 minutes to an hour.
Remove foil. Sprinkle shredded parmesan cheese over top of the shells and bake about 5-10 minutes longer, or until cheese melts.
Stuffed Shells Florentine has such a delicious combination of flavors. It has a lot of cheese so it’s rich, but wow, it’s amazing!
Stuffed Shells Florentine is a great dish to make for company.
Here’s the recipe.
STUFFED SHELLS FLORENTINE
(Adapted from Taste of Home Recipe — I found this recipe in their Pasta Recipe Cards, but it is also printed in their Holiday & Celebrations Cookbook, 2001)
- 12-oz. pkg. [url href=”http://www.barilla.com/” target=”_blank” title=”barilla”]Barilla[/url] jumbo pasta shells
- 1 egg, beaten
- 2 15-oz. cartons ricotta cheese
- 10-oz. pkg. [url href=”http://www.greengiant.com/” target=”_blank” title=”green giant spinach”]Green Giant[/url] frozen chopped spinach, thawed and squeezed dry
- 2 8-oz. bags parmesan cheese
- ½ tsp. salt
- ¼ tsp. pepper
- 1 tsp. oregano
- 1 tsp. basil
- 45-oz. jar [url href=”http://www.prego.com/” target=”_blank” title=”prego spaghetti sauce”]Prego [/url]spaghetti sauce
- Cook pasta shells according to package directions.
- Do not overcook or they will break apart easily. (I usually cook about 12 minutes).
- Drain in colander, spray with cold water to stop cooking process.
- Spoon shells onto large cutting board or waxed paper to cool.
- Meanwhile, in a bowl combine the egg, ricotta cheese, spinach, 1 bag parmesan cheese, salt, pepper, oregano and basil.
- Mix well.
- Spoon cheese mixture into shells.
- Place stuffed shells into sprayed 10×15” baking dish.
- You will have to layer some of the shells on top of others.
- Pour spaghetti sauce over top of shells.
- Sprinkle with remaining bag of parmesan cheese to cover surface area.
- Cover and bake at 350° for 30-40 minutes or until heated through.
If you enjoy pasta dishes, consider adding Stuffed Shells Florentine to your repertoire.
You and your family will love Stuffed Shells Florentine.
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You may find these items helpful for making this recipe.
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