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Florentine-Stuffed Shells

Prep Time: 20

Cook Time: 40

Serves: Serves: 8

Ingredients

• 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 1 egg, beaten
• 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
• 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mozzarella Cheese
• 1/3 cup finely chopped onion
• 2 cloves garlic, minced
• 1/4 tsp. salt
• 1/8 tsp. nutmeg
• 24 jumbo pasta shells, cooked and drained
• 2 cups meatless pasta sauce
• 1/2 cup (2 oz.) Sargento® Grated Parmesan Cheese

Directions

• Combine spinach, egg, Ricotta, Mozzarella, onion, garlic, salt and nutmeg in large bowl.

• Stuff shells with Ricotta mixture, using about 2 tablespoons for each shell. Arrange in lightly greased 13x9-inch baking dish. Pour pasta sauce over shells. Sprinkle with Parmesan.

• Cover and bake in preheated 350°F oven 40 minutes or until heated through.