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Florentine Stuffed Shells Recipe

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This recipe for Florentine Stuffed Shells, by , 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!

Contributor:  
Contributor:  
Sandy Smith

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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