Florentine Stuffed Shells Carbonara Recipes

STUFFED SHELLS FLORENTINE

Steps:

• 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.

FLORENTINE STUFFED SHELLS CARBONARA

Steps:

• Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well and cool slightly.
• Cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes.
• Add the onion and saute until bacon is crispy and onion is soft, about 5 minutes.
• Add half and half and stir continuously for about 2 minutes.
• Add parmesan and stir continuously for about 2 minutes. Season with pepper and nutmeg.
• In a large bowl put spinach, ricotta cheese, egg, Parmesan cheese, salt and pepper and combine.
• Lightly stuff shells with spinach mixture.
• Spoon 1/4 cup of sauce in 7x11 inch baking dish. Arrange filled shells in dish. Spoon on remaining sauce.
• Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish if desired. Serve.

STUFFED SHELLS FLORENTINE

Steps:

• Cook Shells in boiling salted water according to package directions.
• Cook spinach according to package.
• After cooking spinach squeeze to drain excess water. Chill.
• Blend Cheeses, egg, spinach and black pepper together well.
• Warm Marinara sauce.
• Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce.
• Using a teaspoon fill shells, place in pan in single layer.
• Cover and bake 20 to 25 minutes at 350°F.
• Serve with remaining sauce.