Florentine stuffed shells
1 jar spaghetti sauce
1 box jumbo stuffing shells
1 pound ricotta cheese
parmesan cheese
2 eggs
parsley
salt
1 pack cooked frozen spinach
1 pound mozzarella
Combine ricotta, parmesan, half of the mozzarella, eggs, parsley, salt and spinach. Cook shells according to package directions but a few minutes less so that shells will be firm. Drain, be sure to not overcook- they will finish cooking in the oven. One shell at a time stuff with mixture. Pour half of the sauce in a 9x13 pan and arrange stuffed shells on top. Pour remaining sauce over shells and top with the rest of the sauce and cover with foil and bake at 375 degrees for 30 minutes.
1 jar spaghetti sauce
1 box jumbo stuffing shells
1 pound ricotta cheese
parmesan cheese
2 eggs
parsley
salt
1 pack cooked frozen spinach
1 pound mozzarella
Combine ricotta, parmesan, half of the mozzarella, eggs, parsley, salt and spinach. Cook shells according to package directions but a few minutes less so that shells will be firm. Drain, be sure to not overcook- they will finish cooking in the oven. One shell at a time stuff with mixture. Pour half of the sauce in a 9x13 pan and arrange stuffed shells on top. Pour remaining sauce over shells and top with the rest of the sauce and cover with foil and bake at 375 degrees for 30 minutes.
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