Monday, June 8, 2009

Stuffed Shells Florentine

Hi all, Jen requested I post this shells recipe. It freezes easily for quick meals later.

1/2 package frozen spinach, thawed and squeezed to remove as much water as possible.
1 box jumbo shells, cooked just enough to open - let cool on cookie racks on wax paper
1 large container ricotta cheese, whole milk, all natural I like Polly-O
1 egg, slightly beaten
handful grated parmasean
1/2 c potato flakes
16 oz. shredded mozzerella, whole milk, a good mozz will squish a bit when squeezed. It should not be hard.
4 good grinds of sea salt
dash of nutmeg
1 tsp garlic powder

-Mix together all ingredients (except for shells).
-When shells are cool enough to handle, fill with mall cookie/ice cream scoop
-Place in greased 9x11 pan with 1 1/2 cups of your favorite tomato sauce on the bottom of pan
-Place filled shells in pan
-Cover all shells completely with sauce and add some more mozzerella on top if desired.
-Cover with foil and bake at 450 for 40 minutes.
-Remove foil and bake for a final 10 minutes.
-Remove from oven and let rest on a trivet (allows bottom to cool as well) for 10 minutes.

-If freezing for later use, do not cook. Cover pan with plastic wrap and foil and freeze for up to 3 months, cook for 2 hours, unless thawed.

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