Stuffed Shells Florentine |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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For a little fancier New Year's gathering, I like to serve these pasta shells stuffed with cheese and spinach and topped with spaghetti sauce. Complete the meal with breadsticks and a tossed salad. Italian food is loved by all, and the aroma is warm and inviting. Trisha Kuster, Macomb, Illinois Ingredients:
1 package (12 ounces) jumbo pasta shells |
1 egg, lightly beaten |
2 cartons (15 ounces each) ricotta cheese |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup grated parmesan cheese |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
1/4 teaspoon pepper |
1 jar (32 ounces) spaghetti sauce |
thin breadsticks, optional |
Directions:
1. Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture.
2. Place shells in a greased 13-in. x 9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° for 30-40 minutes or until heated through. Serve with breadsticks if desired. Yield: 8-10 servings.
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