Stuffed Shells Florentine |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I love this recipe from cooking light. After the shells are cooked I chill them in the freezer until I'm ready to stuff them, they are easier to fill that way. Ingredients:
2 cups shredded mozzarella cheese |
1/2 cup parmesan cheese |
1/2 cup egg substitute |
1/4 cup chopped parsley |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1/4 teaspoon salt |
2 cloves garlic, minced |
2 (10 ounce) packages frozen spinach, thawed and dried |
15 ounces ricotta cheese |
24 large pasta shells |
26 ounces spaghetti sauce |
Directions:
1. Cook pasta shells Preheat the oven to 350 degrees.
2. Combine mozzarella cheese, Parmesan, and the next eight ingredients in a large bowl.
3. Spoon cheese mixture evenly into cooked shells.
4. Arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray.
5. Pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella.
6. Bake at 350 degrees for 30 minutes.
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