Stuffed Shells

"These shells are done in the Florentine style, with a spinach-cheese filling."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
11
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 325 degrees F.
  • Mix together ricotta cheese, 1 1/2 cups mozzarella cheese, 1 1/2 teaspoon basil, 1 teaspoon oregano, and 1 teaspoon garlic.
  • Squeeze dry the spinach and add to the cheese, mixing well; set aside.
  • Combine tomatoes, tomato sauce, parmesan cheese, and the rest of the herbs; set aside.
  • Stuff each shell until over-filled with the spinach-cheese mix. (There may be extra shells left). Set shells in a large baking dish. Spoon sauce over shells; top with the rest of mozzarella cheese and some chopped parsley.
  • Bake, covered, for 30 minutes at 325 degrees; uncover and bake 10 minutes more, or until cheese is light golden. Serve hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Very tasty. I made these last night and everybody seemed to enjoy them.
     
  2. Great, tasty recipe. I used fresh grated locatelli cheese instead of parmesan and added 1tsp salt, 1/4 tsp pepper, and a handful of freshly chopped parsely (in the cheese stuffing rather than on top). I also used homemade sauce I had on hand instead of making more. I did think there should have been more filling - probably next time I will make another half recipe. Thanks for posting!
     
  3. There is another recipe that I do similar to this that the kids love so i knew we would like this. I chose to add the Parmesan cheese in with the ricotta mixture and like others, I topped mine with a store bought jar of marinara sauce. I did add salt and pepper to the mix and used flat-leaf parley on top to garnish. The kids were very happy with this and a Caesar Salad for dinner...and lots of garlic bread.
     
  4. I made some changes to this based on the reviews I saw. I added salt and pepper to the filling. Also for the sauce, instead of canned tomato sauce I used a bottle of prepared spaghetti sauce. I think this added more flavor to the dish and was quite tasty. Thanks for the simple recipe! I'm sure I'll make it again.
     
  5. This was tasty and my family liked it! (Got some picky eaters. "This is like lasagna! You'll like it!") I split the cheese filling into two bowls and only put spinach in half, to try to be more kid-friendly. (I'll sneak the other half of the spinach into a smoothie later this week. ha ha!) I was disappointed to have half of the shells left over. (I'd rather have them left over in the box than in the fridge.) The sauce was really good mopped up with garlic bread! Reveiwed for ZWT4
     
Advertisement

Tweaks

  1. Great, tasty recipe. I used fresh grated locatelli cheese instead of parmesan and added 1tsp salt, 1/4 tsp pepper, and a handful of freshly chopped parsely (in the cheese stuffing rather than on top). I also used homemade sauce I had on hand instead of making more. I did think there should have been more filling - probably next time I will make another half recipe. Thanks for posting!
     
  2. I made some changes to this based on the reviews I saw. I added salt and pepper to the filling. Also for the sauce, instead of canned tomato sauce I used a bottle of prepared spaghetti sauce. I think this added more flavor to the dish and was quite tasty. Thanks for the simple recipe! I'm sure I'll make it again.
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes