Italian

Florentine-Stuffed Shells

Prep Time: 20 min  |  Cook Time: 40 min  |  Servings: 8  |  Calories: 531
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Florentine-Stuffed Shells
Prep Time
20 min
Cook Time
40 min
Servings
8
Calories
531

You can’t go wrong with this signature Italian dish that is full of melted cheesy flavor. Use a blend of cheeses including Sargento® Whole Milk Ricotta Cheese to stuff large pasta shells along with wilted spinach cooked, garlic and chopped onions and topped with your favorite pasta sauce.

Ingredients
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1 egg, beaten
  • 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
  • 1-1/2 cups (6 oz.) Sargento® Shredded Mozzarella - Fine Cut
  • 1/3 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 tsp. salt
  • 1/8 tsp. nutmeg
  • 24 jumbo pasta shells, cooked and drained
  • 2 cups meatless pasta sauce
  • 1/2 cup (2 oz.) Sargento® Grated Parmesan Cheese
Directions
  1. Combine spinach, egg, Ricotta, Mozzarella, onion, garlic, salt and nutmeg in large bowl.
  2. Stuff shells with Ricotta mixture, using about 2 tablespoons for each shell. Arrange in lightly greased 13x9-inch baking dish. Pour pasta sauce over shells. Sprinkle with Parmesan.
  3. Cover and bake in preheated 350°F oven 40 minutes or until heated through.

Serving Size

Calories

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 12.60g 21%
Sat. Fat 6.70g 41%
Mono Unsat. Fat 3.20g
Poly Unsat. Fat 0.60g
Cholesterol 63mg 22%
Sodium 730mg 30%
Amount/Serving%DV*
Total Carbohydrate 80g 26%
Dietary Fiber 6g 20%
Sugars 0g
Protein 25g
Amount/Serving%DV*
Vitamin A 140RE
Vitamin C 13mg 22%
Calcium 402mg 43%
Iron 4mg 22%