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
Stuffed Shells Florentine
Stuffed Shells Florentine
Prep Time
15 min
Cook Time
30 min
Yield
8-10 servings
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1 large 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
- 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.
- Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.
Nutrition Facts
3 each: 292 calories, 10g fat (5g saturated fat), 44mg cholesterol, 727mg sodium, 38g carbohydrate (10g sugars, 3g fiber), 15g protein.
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