Stuffed Shells Florentine |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a favorite in my house, have been making it for 20 years now, it always on our Christmas Eve menu! I think this is part of the reason my kids love spinach! If I'm serving non-spinach lovers, I simply split the cheese mixture before stuffing and add the greens to only half. Ingredients:
1 package (12oz) jumbo shells |
4 cups (32oz) ricotta cheese |
8 ounces mozzarella cheese, diced or shredded |
1/2 cup grated parmesan cheese |
10 oz frozen spinach |
2 eggs |
1 tablespoon chopped parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 jar (32oz) spaghetti sauce |
Directions:
1. Prepare pasta as directed on package, cooking 9 minutes; drain. Rinse with cold water, drain and arrange in single layer to fill.
2. Thaw and drain spinach, set aside.
3. Mix together cheeses, eggs, drained spinach, parsley, salt, and pepper . Fill cooked shells with cheese mixture.
4. Cover bottom of roasting pan with some of the sauce. Arrange filled shells in single layer in the pan. Pour remaining sauce over shells and bake at 350° for 30 minutes or until hot. (I usually cover the pan with foil, uncover for the last 15 minutes). Sprinkle with additional Parmesan cheese, if desired.
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