Florentine Stuffed Shells
Total Time: 1 hr 10 mins
Preparation Time: 40 mins
Cook Time: 30 mins
Ingredients
- Servings: 8
- 24 jumbo pasta shells
- 15 ounces fat-free ricotta cheese
- 1/2 cup fat free mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 10 ounces frozen chopped spinach
- 1/4 cup onion, finely chopped
- 1/2 teaspoon italian seasoning
- 1 (1 lb) can low-sodium crushed tomatoes
- 1 (6 ounce) can tomato paste
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, crushed
- 1/4 cup dry red wine
- 2 tablespoons parmesan cheese, grated
- 2 teaspoons italian seasoning
- 1/4 teaspoon pepper
Recipe
- 1 to make the sauce, combine all of the sauce ingredients in a 1 1/2 quart pot, and bring to boil over medium high heat. reduce the heat to low, cover, and simmer for 20 minutes.
- 2 to make the filling, combine all of the filling ingredients in a medium sized bowl, and stir to mix well. set aside.
- 3 cook the pasta al dente accoring to package directions. drain, rinse, and drain again. set aside.
- 4 to assemble the dish, coat a 9 x 13 baking pan with nonstick cooking spray. spoon 1 rounded t of the filling into each shell, and arrange the stuffed shells in a single layer in the pan. pour the sauce over the shells.
- 5 bake at 350 for 25 - 30 minutes, or until heated through. serve hot.
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