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.