Stuffed Shells Florentine

Teresa Ambra

This lovely Meatless Monday dish is a wonderful Italian entree using jumbo shells stuffed with a spinach-ricotta-parmesan mixture, topped with spaghetti sauce and cheese. It's terrific for family or company dinners. Everyone always raves over it!

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Prep Time 30

Cook Time 40

Total Time 1 10

Course Pasta Main Dish

Cuisine Italian

Servings

Ingredients

12 oz. pkg. Barilla jumbo pasta shells
1 large egg beaten
2 15-oz. ctns. ricotta cheese
10 oz. pkg. Green Giant frozen chopped spinach thawed and squeezed dry
2 8-oz. bags parmesan cheese shredded
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1 tsp. basil
45 oz. jar Prego spaghetti sauce or your favorite spaghetti sauce

Instructions

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 10x15” 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.

Notes

NOTE: Be careful not to overcook the noodles or cook them the full length of time according to the package directions. They will break apart easily unless they are cooked al dente or even a little less. They will finish cooking when the casserole bakes in the oven.

Recipe adapted from Taste of Home.

Keyword main dish, parmesan cheese, pasta, spinach, stuffed shells

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