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Amazing 20-Minute Stuffed Shells Florentine Joy

Stuffed Shells Florentine
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Enjoy these wonderful Stuffed Shells Florentine, a comforting vegetarian Italian dinner perfect for sharing. This recipe brings together creamy ricotta, fresh spinach, and savory tomato sauce for a truly satisfying meal.

Ingredients

Scale
  • 1 box (12 ounces) jumbo pasta shells
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese, whole milk preferred
  • 1 cup grated Parmesan cheese, plus more for topping
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 ounces marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the jumbo shells according to package directions until al dente. Drain them well and set aside.
  3. While the shells cook, heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Remove from heat.
  5. In a large bowl, combine the cooked spinach, ricotta cheese, 1 cup of Parmesan cheese, the beaten egg, parsley, salt, and pepper. Mix in the onion and garlic mixture until everything is well combined. This is your filling.
  6. Spread about 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
  7. Carefully stuff each cooked shell with the ricotta-spinach mixture. Arrange the filled shells in a single layer over the sauce in the baking dish.
  8. Pour the remaining marinara sauce over the stuffed shells.
  9. Sprinkle the shredded mozzarella cheese evenly over the top of the sauce. Add a little extra Parmesan if you like.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  11. Let the shells rest for about 5 minutes before serving. Enjoy your delicious creation!

Notes

  • Make sure to squeeze as much water as possible from the thawed spinach; excess moisture will make the filling runny.
  • For a richer flavor, use whole milk ricotta cheese.
  • You can prepare the filling a day ahead and store it covered in the refrigerator.
  • If you want a little heat, add a pinch of red pepper flakes to the filling mixture.

Nutrition

Find it online: https://savorsensations.com/stuffed-shells-florentine-vegetarian-recipe/