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Stuffed Shells Florentine
24 jumbo pasta shells
1 package (10 ounces) package frozen chopped spinach, thawed and drained
2 cups (8 ounces) shredded mozzarella cheese
2 cups ricotta cheese
¾ cup grated parmesan cheese, divided
3 green onions, minced
2 tablespoons minced fresh parsley
1 teaspoon dried basil
¼ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon pepper
4 cups meaty spaghetti sauce (homemade or store-bought), warmed
Heat oven to 350 degrees. Lightly grease a 9-by-13-inch baking dish
Cook pasta shells according to package directions; drain well, and set aside.
Combine spinach, mozzarella, ricotta, ½ cup parmesan, onions, parsley, basil, salt, pepper and nutmeg in a large bowl; stir well. Fill each shell with ¼ cup spinach mixture and place in prepared pan. Pour warm sauce over shells; sprinkle with additional parmesan cheese.
Bake 35-40 minutes or until hot and bubbly. Let stand 10 minutes before serving.
Serves eight.
Adapted from Southern Living’s “Fix it & Freeze it Heat it & Eat it” (Oxmoor House, 2012)
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