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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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These shells are done in the Florentine style, with a spinach-cheese filling. Ingredients:
1 (16 ounce) container ricotta cheese |
3 cups shredded mozzarella cheese |
3 teaspoons dried basil, divided |
2 teaspoons dried oregano, divided |
2 teaspoons minced garlic, divided |
1 (10 ounce) package frozen chopped spinach, thawed, and drained |
1 (14 ounce) can diced tomatoes, drained |
1 (15 ounce) can tomato sauce |
1/3 cup parmesan cheese |
1 (12 ounce) package jumbo pasta shells, cooked al dente |
chopped parsley |
Directions:
1. Preheat oven to 325 degrees F.
2. Mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic.
3. Squeeze dry the spinach and add to the cheese, mixing well; set aside.
4. Combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside.
5. Stuff each shell until over-filled with the spinach-cheese mix. (There may be extra shells left). Set shells in a large baking dish. Spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley.
6. Bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. Serve hot.
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