Stuffed Shells Florentine
Serve this tasty classic with a sprinkle of minced parsley and Parmesan cheese.
Print
Rate
Servings: 6
Cost: $$
Ingredients
- 1 29 ounce jar marinara sauce
- 1 10 ounce package frozen chopped spinach defrosted
- 4 1/2 cups (2 16oz containers) ricotta cheese
- 1 12 ounce package grated Mozzarella cheese
- 2 eggs slightly beaten
- 2 tablespoons fresh-grated Parmesan cheese
- 1 12 ounce package jumbo shells uncooked
Instructions
- Preheat oven to 350°F.
- Cook the shells according to package instructions, drain well.
- In a large saucepan, heat the marinara sauce over medium heat just until hot.
- Spoon 1 cup of the sauce into the bottom of a large baking pan.
- Reserve the remaining sauce, keeping it warm.
- Cook the spinach according to package instructions, drain very well.
- In a large bowl, combine the spinach, ricotta, Mozzarella, eggs and Parmesan cheese, mix well.
- Using a teaspoon, fill each shell with the cheese mixture.
- Arrange the shells, with the opening down, in the prepared baking pan.
- Bake, uncovered, at 350°F for 20–25 minutes, or until hot and bubbly.
- Serve immediately with the reserved marinara sauce.