Florentine Stuffed Pasta Shells
- 24 jumbo pasta shells
- 1 (10 oz.) pkg. frozen chopped spinach, thawed
- 1 egg, beaten
- 1/2 c. Ricotta cheese
- 1 1/2 c. Mozzarella, grated
- 1/3 c. onion, chopped
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 2 c. spaghetti sauce
- 1/2 c. Parmesan, grated
- Prepare pasta shells according to package directions.
- Squeeze spinach to remove water.
- Combine spinach, egg, Ricotta, Mozzarella, onion, garlic and salt.
- Stir to blend well.
- Stuff shells with Ricotta mixture, using about 2 tablespoons for each shell.
- Arrange shells in lightly greased 13 x 9-inch baking dish. Pour spaghetti sauce over shells.
- Sprinkle with grated cheese. Bake, covered, at 350u0b0 for 30 to 40 minutes or until heated through and is hot and bubbly.
- Makes 8 servings.
pasta shells, egg, ricotta cheese, mozzarella, onion, garlic, salt, spaghetti sauce, parmesan
Taken from www.cookbooks.com/Recipe-Details.aspx?id=228538 (may not work)