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How To make Pasta Shells Florentine
1 10 oz. pkg. frozen chopped spinach, -- thawed&well-drained
6 ozs. light Mozzarella cheese
grated
1 cup light or nonfat small curd cottage cheese
1 egg while (or equiv. egg substitute)
1 tablespoon Parmesan cheese :
grated
1/4 teaspoon ground nutmeg
2 tablespoons Herbal Pasta Magic (a Chef Paul seasoning)
(very imp ortant) 16 jumbo pasta shells* :
cooked & drained
1 13-16 oz jar spaghetti sauce
Preheat oven to 375. Mix spinach (well-drained with as much liquid as possible squeezed out), m ozzarella cheese, cottage cheese, egg white (or substitute), Parmesan cheese, n utmeg, and Herbal Pasta Magic until blended. Fill each shell with a heaping tablespoonful of spinach mixture. Place in a 12x8" baking dish and spoon spaghetti sauce over shells. Cover with foil and bake 30-40 mins. or until thoroughly heated.
How To make Pasta Shells Florentine's Videos
Stuffed Shells Florentine (low Fat) Recipe
Stuffed Shells Florentine (low Fat) Recipe
Baked Stuffed Shells Recipe
#entertainingwithbeth #BakedShells #EasyRecipes
This delicious Baked Stuffed Shells Recipe is a fantastic pasta recipe for a Sunday night dinner. They are stuffed with flavorful ricotta cheese, simmered in a homemade tomato sauce, and topped with gooey mozzarella cheese.
You could use store-bought sauce if you choose but personally, I think the flavor is so much better with homemade! I load mine with sautéed veggies and sweet Italian sausage for a hearty, filling meal.
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Leotine Sweater by Sezane
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Rectangular Covered Baking Dish
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BETH'S BAKED STUFFED SHELLS RECIPE
Serve 4-6
*Print Recipe Here*:
INGREDIENTS:
25 Jumbo Shells
1 Tbsp (15 ml) Olive Oil
4 links Italian Sausage, casings removed
1 cup (52g) white or yellow onion, diced
½ cup (26g) chopped celery
½ cup (26g) chopped carrots
30 ounces (887 ml) tomato puree
1 (15 oz) (443g) can diced tomatoes
2 garlic cloves, minced
1 Tbsp (15 ml) Italian seasoning
1 Tbsp (15 ml) Tomato Paste
! Filling:
15 oz (443g) Ricotta Cheese
1 egg
1/2 cup (50g) grated parmesan cheese
½ cup (112g) grated mozzarella cheese
¼ cup (15g) fresh parsley, chopped
Freshly cracked pepper to taste
! Topping:
1 ½ cups (337g) Freshly grated mozzarella
A sprinkle of Italian Season
1 Tbsp ( 3g) Fresh Parsley, finely chopped
METHOD:
Heat a large Dutch oven over medium-high heat. Remove the sausage from its casings and cook the sausage, until browned and cooked through, cutting it up with a wooden spoon into small pieces.
Remove the sausage with a slotted spoon, and transfer to a plate lined with paper towels to drain.
Meanwhile cook the onion, celery and carrots in the sausage fat until tender and fragrant.
Add the tomato puree, diced tomatoes, garlic, Italian seasoning and tomato paste.
Simmer on low for 20 minutes.
Meanwhile cook the shells according to package instructions until al dente. They will continue to soften in the oven as they bake. Drain and cool in a colander.
Meanwhile, mix together the ricotta filling. And set aside.
Transfer 2/3 of the tomato sauce to a 9x12, or 9x14 oven-safe-casserole.
Transfer the ricotta cheese mixture into a pastry bag fitted with a pastry tip wide enough to allow the parsley and grated cheese to pass through.
Fill each shell with the ricotta cheese and place them in the casserole on top of the sauce. You should be able to create 4 rows of 4-5 shells (depending upon how many un-torn shells you have.) Refrigerate the torn shells with a little reserved sauce for an easy lunch or snack.
Top the shells with more sauce, and grated mozzarella cheese.
Bake shells at 375F (190C) for 30 minutes covered and 15 minutes uncovered. Then place under the broiler for 1-2 minutes until cheese is bubbly and golden brown.
Serve immediately
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
Stuffed Pasta Shells with logo
In the winter months I crave a hearty meal such as a decadent cheesy pasta! Thankfully this recipe has spinach in it which makes me feel like I am not being so bad (plus tomato sauce has lots of vitamins, right?)
Veg Cannelloni Florentine's Pasta Recipe by Sanjeev Kapoor | Italian Cuisine
How to make Pasta at home? Watch MasterChef Sanjeev Kapoor explain in hindi the recipe & cooking method of Vegetarian Cannelloni Florentine Pasta.
Ingredients :
Cloves - 6,7
Paneer - 100gms
Mushrooms - 10 to 12
Spinach - 1 Medium Bunch
Refined flour (Maida) - 3 tbsp
Salt
Oninon - 1 Small
Butter - 2 Tbs
Milk - 2 1/2 Cups
Cheese - 100gms
White Pepper Powder - 1/4 tbs
Garlic - 6 to 8
Nugmet Powder - a pinch
Watch The Video To Know More!
Watch all the World Class Yummy Recipes of the MasterChef Sanjeev Kapoor
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Italian Stuffed Pasta Shells Recipe • Unique & Delicious! - Episode 402
Bonjour my friends! In this episode I'll show you how to make my Italian Stuffed Pasta Shells recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
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Shells Florentine in honor. Of madame toglolia