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August 2, 2011
Stuffed Shells Florentine
Homestyle Pasta
Prep time:
38 minutesbaking time:
15 to 20 minutes“'This pasta is red, white and green, the colors of the Italian flag,' Grandma's sister used to say.”
Ingredients
Serves 8
- 12 ounces jumbo pasta shells
- 1 (10-ounce) package frozen chopped spinach
- 15 ounces ricotta cheese
- 1 large egg
- 3 tablespoons grated Parmesan cheese, divided
- 5 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
Directions
1
Cook pasta using package directions; drain well. Rinse with cool water; drain again.
2
Cook the spinach using the package directions; drain well. Squeeze to remove excess moisture.
3
Preheat the oven to 350ºF.
4
Combine spinach, ricotta, egg and 2 tablespoons Parmesan in a large bowl and mix well. Spoon into the pasta shells.
5
Spread half the spaghetti sauce in two 2-quart baking dishes. Arrange pasta shells on top of the spaghetti sauce. Pour remaining spaghetti sauce over pasta shells.
6
Sprinkle with mozzarella and remaining Parmesan. Bake until spaghetti sauce is hot and bubbly and cheese is melted, about 15 to 20 minutes.
Variations(0)
Reviews(0)
Grandma's Secret Tip
Grandma's Secret Tip
Slightly undercooked pasta shells are easier to handle and stuff than fully cooked shells. So what Grandma did was reduce the cooking time by 2 minutes. She added 5 minutes to the baking time and covered the dish with foil so that the pasta would absorb the liquid. She waited until the very end of the baking time to top the shells with mozzarella and Parmesan, then baked it, uncovered, until the cheese was melted.
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