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Florentine Stuffed Shells Recipe

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This recipe for Florentine Stuffed Shells is from Minga's Offspring, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 uncooked jumbo pasta shells for stuffing
1 pkg. (10 oz.) frozen, chopped spinach, thawed
1 egg, beaten
2 c. (15 oz.) Sargento Ricotta Cheese (Old Fashioned, Light, or Part Skim)
1 1/2 c. ( 6 oz.) Sargento Mozzarella Cheese
1/3 c. finely chopped onion
2 garlic cloves, minced
1/4 tsp. salt
1/8 tsp. ground nutmeg
2 c. meatless spaghetti sauce
1/2 c. ( 2 oz.) Sargento Grated Parmesan Cheese
Directions:
Directions:
Cook pasta shells according to package instructions. Squeeze spinach to remove as much moisture as possible. Combine spinach, egg, Ricotta and Mozzarella cheese, onion, garlic, salt and nutmeg; stir to blend well. Stuff shells with ricotta mixture, using about 2 T. for each shell. Arrange in lightly greased13 x 9 baking dish. Pour spaghetti sauce over shells. Sprinkle with grated cheese. Bake covered at 350 degrees for 30-40 minutes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes with 40 more for cooking
Personal Notes:
Personal Notes:
Sargento recipe. Very good. Great for large gatherings.

 

 

 

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