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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 Manicotti Recipe
Today I would like to share with you my Stuffed Manicotti recipe.
Written recipe:
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VEGAN STUFFED PASTA SHELLS | RECIPE
Hey guys, I'm back with a new recipe video! I saw this recipe passing by on IG and thought it looked amazing, so I decided to make it myself. I improvised a bit, because not many vegan recipes were found.
You can find the ingredients below!
Enjoy,
Farah
INGREDIENTS FOR 4 PERSONS:
- 250g pasta shells
- 2 cans tomato sauce
- 250g spinach
- 250 g mushrooms
- one package vegan cream cheese
For the white (cheezy) sauce:
- 2tbs butter
- 2 tbs flour
- 250 ml plantbased milk (unsweetened)
- option: vegan cheese
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Try me, SPINACH AND RICOTTA CANNELLONI - By www.recipe30.com
A popular and simple pasta recipe
Get full recipe here recipe30.com
Cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with a filling and covered in sauce. This recipe uses spinach and ricotta and is one of the most popular of cannelloni. You can use pre-made cannelloni cylinder shape pasta or use lasagna sheets and then roll them up. It's usually best to first blanch any dry pasta in water for a few minutes although many still use the pasta uncooked. I find that can lead to problems of finding uncooked pasta so it's best to experiment first if choosing the uncooked version. Another alternative is to use fresh lasagna sheets (noodles) as these won't require pre-cooking. Either way, I'm sure you'll enjoy this cannelloni.
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Get full recipe here
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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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The Key To Making Amazing Stuffed Shells
In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!
USE THIS MEAT SAUCE
WATCH THE WHOLE MEAT SAUCE SERIES
INGREDIENTS:
- 3-4 cups meat sauce
- 1 box or bag of extra large pasta shells
CHEESE FILLING - mix together until creamy
- 1 pound ricotta
- 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping
- 1/2 cup parsley - minced
- 5 ounces baby spinach - blanch and squeeze water out
- 1/2 cup Pecorino Romano cheese
- 2 large eggs - beaten
INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2 thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!
NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.
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