Prep 20 mins
Cook 40 mins
These shells are done in the Florentine style, with a spinach-cheese filling.
- 1 (16 ounce) container ricotta cheese
- 3 cups shredded mozzarella cheese
- 3 teaspoons dried basil, divided
- 2 teaspoons dried oregano, divided
- 2 teaspoons minced garlic, divided
- 1 (10 ounce) package frozen chopped spinach, thawed, and drained
- 1 (14 ounce) can diced tomatoes, drained
- 1 (15 ounce) can tomato sauce
- 1⁄3 cup parmesan cheese
- 1 (12 ounce) package jumbo pasta shells, cooked al dente
- chopped parsley
- 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.
Very tasty. I made these last night and everybody seemed to enjoy them.
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!
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.