Stuffed Shells Florentine 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.

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.

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 (LOW FAT)

Steps:

• In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
• Remove from heat; stir in cottage cheese, spinach and egg beaters.
• Spoon mixture into shells.
• Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
• Top with remaining sauce.
• Bake at 350 for 35 minutes, or until hot.
• Special Notes.
• You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
• Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.

STUFFED SHELLS FLORENTINE

Steps:

• Cook shells according to package directions. Cook spinach in olive oil and garlic and drain well. Mix together ricotta, 2 cups mozzarella, parmesan cheese, egg, spinach, and parsley. Spread some sauce in the bottom of a large baking pan until the bottom is covered. Stuff each shell with mixture and place in pan. Cover shells with remaining sauce. Top with remaining 2 cups of mozzarella. Bake at 400° for 30 minutes, carefully remove foil and bake for an additional 30 minutes to make sure the cheese is all melted. Let sit 10 minutes before serving.

STUFFED SHELLS FLORENTINE

Steps:

• Cook pasta shells Preheat the oven to 350 degrees.
• Combine mozzarella cheese, Parmesan, and the next eight ingredients in a large bowl.
• Spoon cheese mixture evenly into cooked shells.
• Arrange the stuffed shells in a 13x9 inch baking dish coated with cooking spray.
• Pour the marinara sauce over the stuffed shells and sprinkle with one cup mozzarella.
• Bake at 350 degrees for 30 minutes.