STUFFED SHELLS FLORENTINE RECIPE
STUFFED SHELLS FLORENTINE RECIPE
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| STUFFED SHELLS FLORENTINE RECIPE |
HealthyFoodRecipe - Delicious and cheesy Pasta Shells full of a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and therefore the perfect easy, weeknight dinner!
Pasta shells full of a cheesy spinach and mushroom mixture is that the ultimate comfort dinner, and it’s very easy to form .
Stuffed shells are a fun and attractive option for pasta night, but also an ingenious thanks to sneak in some good for you veggies. Covered and masked in cheese, of course.
Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or maybe a pot luck. It makes tons of filling that holds up well, and you’ll be ready to stuff around 20 shells.
INGREDIENTS :
- 2 cans (14 ounces each) diced tomatoes, drained
- 1 box (12 ounces) Jumbo Pasta Shells
- 1 tablespoon butter, divided
- 10 to 12 ounces fresh baby spinach
- 8 ounces sliced mushrooms
- 4 cloves garlic, minced
- salt and fresh ground pepper, to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1 cup marinara sauce
- 1 1/2 cups part-skim shredded mozzarella cheese
- chopped fresh parsley
INSTRUCTIONS :
- Preheat oven to 350 F.
- Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
- In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
- Add sliced mushrooms and cook for 5 minutes.
- Stir in garlic; add remaining butter, and continue to cook for 1 minute.
- Add in drained tomatoes.
- Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
- Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
- Remove from heat. Taste for seasonings and adjust accordingly.
- Drain shells and rinse with cold water; pat dry with paper towel.
- Spread 1-cup marinara sauce on the bottom of a 9 x 13 baking dish.
- Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
- Sprinkle the stuffed shells with shredded mozzarella cheese.
- Bake for 20 to 25 minutes, or until bubbly.
- Remove from oven.
- Garnish with parsley and serve.
