Recipe: Yummy Fresh garlicky Florentine stuffed shells

Fresh garlicky Florentine stuffed shells. Fresh garlicky Florentine stuffed shells Yum Yum! Cook shells according to package directions. Cook spinach in olive oil and garlic and drain well.

Drain shells and rinse in cold water; stuff with spinach mixture. Combine spinach, egg, Ricotta, Mozzarella, onion, garlic, salt and nutmeg in large bowl. I'm beginning to think the combination of tofu and cashews is the answer to everything. You can have Fresh garlicky Florentine stuffed shells using 11 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fresh garlicky Florentine stuffed shells

1. You need 24 of jumbo pasta shells.
2. It's 1 of egg, beaten.
3. You need 1 1/2 cup of mozzarella cheese.
4. You need 2 cup of ricotta cheese.
5. Prepare 1/3 cup of onion, finely chopped.
6. Prepare 5 oz of Fresh baby spinach, chopped (or if you prefer, use 10 oz. chopped frozen spinach, thawed).
7. Prepare 1/2 tsp of salt.
8. You need 5 clove of garlic, minced.
9. Prepare 1 of 1/8 teaspoon nutmeg.
10. You need 1/2 cup of parmesan cheese.
11. Prepare 2 can of pasta sauce of choice.

Make this tasty gourmet Italian meal and indulge in the cozy and comforting flavors of pasta shells packed with a light yet savory cheesy filling made with a blend of cheeses including Sargento® Whole Milk Ricotta Cheese and a flavorful mix of garlicky spinach topped off with a tangy red tomato sauce. Cook Shells in boiling salted water according to package directions. After cooking spinach squeeze to drain excess water. Blend Cheeses, egg, spinach and black pepper together well.

Fresh garlicky Florentine stuffed shells instructions

1. Cook pasta shells in boiling water for about 10 minutes. Drain water and cool on a baking sheet..
2. Heat oven to 350˚. Either wash the fresh baby spinach and chop or squeeze frozen spinach to remove moisture..
3. Mix spinach, egg, ricotta, mozzarella, onion, garlic, salt and nutmeg..
4. Stuff shells with about 1 1/2 tablespoons of spinach mixture..
5. Arrange shells in a lightly greased casserole dish. Pour pasta sauce of choice (I used 2 jars of four cheese spaghetti sauce, which seems like a lot, but it helps finish cooking the pasta shells) on top of stuffed shells. Sprinkle with parmesan cheese..
6. Bake 30 to 40 minutes..

Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. Lighten it up even more by using nonfat cottage cheese. A creamy blend of cottage cheese, mozzarella, Parmesan and eggs is seasoned with garlic powder, oregano and parsley, then stuffed into magnificent jumbo shells of pasta. Simply blanket with spaghetti sauce, sprinkle with Parmesan and bake. Stuffed shells are a fun and tasty option for pasta night, but also a clever way to sneak in some good-for-you veggies.