Stuffed Shella Florentine

Holiday.Cook's picture

Sep. 16, 2011


Jumbo pasta shells 12 Ounce (1 Package)
Egg 1 , beaten
Ricotta cheese 30 Ounce (2 Cartons, 15 Ounces Each)
Frozen chopped spinach 10 Ounce , thawed and squeezed dry (1 Package)
Grated parmesan cheese 1/2 Cup (8 tbs)
Salt 1/2 Teaspoon
Dried oregano 1/2 Teaspoon
Pepper 1/4 Teaspoon
Spaghetti sauce 32 Ounce (1 Jar)


Cook pasta shells according to package directions.

Meanwhile, in a bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper; mix well.

Drain shells; stuff with spinach mixture.

Place shells in a greased 13-in x 9-in x 2-in baking dish.

Pour spaghetti sauce over shells.

Cover and bake at 350° for 30-40 minutes or until heated through.

Serve with breadsticks if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1872Calories from Fat 775

 % Daily Value*

Total Fat 87 g133.8%

Saturated Fat 41 g205%

Trans Fat 0 g


Sodium 3169 mg132.04%

Total Carbohydrates 179 g59.7%

Dietary Fiber 21 g84%

Sugars 20 g

Protein 103 g206%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet