Florentine-Stuffed Shells
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® Fancy Shredded Mozzarella Cheese
- 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.
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See Nutrition Facts
Serves: 8
Amount Per Serving
Calories 537
Total Fat 13.7g
Saturated Fat 8.1g
Trans Fat 3.4g
Polyunsaturated Fat 0.6g
Cholesterol 67mg
Sodium 707mg
Carbohydrates 78g
Protein 28g
Dietary Fiber 5g
Vitamin A 152%
Vitamin C 13%
Calcium 430%
Iron 4%
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