Florentine Beef and Cheese Stuffed Shells
From auntybea 15 years ago
- 30 minutes to make
- Serves 6
This recipe calls for lean ground beef and lighter cheeses along with fat- and salt-reduced pasta sauce. This dish is a great way to sneak in some spinach for the spinach adverse.
Ingredients
- 1 box (340 g) jumbo pasta shells (approx. 44 shells) shopping list
- 1 lb (500 g) Extra Lean or lean ground beef shopping list
- 1 medium onion, finely chopped shopping list
- 2 - 3 large cloves garlic, minced shopping list
- 1 tsp (5 mL) dried Italian herb seasoning shopping list
- 1 pkg (454 g) light ricotta cheese shopping list
- 1 pkg (300 g) frozen chopped spinach, shopping list
- thawed and squeezed dry shopping list
- 1-1/2 cups (375mL) part-skimshredded mozzarella cheese shopping list
- 1/2 tsp (2 mL) pepper shopping list
- 4 cups (1 L) fat- and salt-reduced pasta sauce shopping list
- 1/4 cup (50 mL) grated light Parmesan-style cheese shopping list
How to make it
- Cook pasta shells according to package directions.
- Drain and rinse; set aside. (Don’t worry if some shells
- tear – you won’t need them all.)
- Meanwhile, cook beef, onion, garlic and Italian
- seasoning in large deep frypan over medium heat for
- 10 minutes or until beef is thoroughly cooked and any
- liquid has evaporated. Remove from heat. Stir in
- ricotta, spinach, 1 cup (250 mL) of the mozzarella and
- pepper; combine well. Spoon 2 tbsp (30 mL) into each
- of about 32 shells.
- Spread 1-1/3 cups (325 mL) pasta sauce into each of
- 13 x 9-inch (3 L) baking dish and 9-inch (23 cm) glass
- pie plate. Place 20 filled shells in baking dish and
- 10 to 12 in pie plate. Top shells in baking dish with
- remaining pasta sauce (none needed for pie plate).
- Sprinkle Parmesan and remaining mozzarella over
- shells in both pans. (Can be covered and refrigerated
- or frozen.) Cover loosely with foil and bake in 350°F
- (180°C) oven for 30 minutes. Uncover and bake for
- 5 minutes.Makes: 10 servings
The Rating
Reviewed by 5 people-
OMG-I haven't had these in years-but I loved em!!!
Thanks for the recipe.I will add it to my faves-yum yum!
Thanks,
Carrie :)
hoosiermom68
in Merrillville loved it
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oh yum bea could you make this for me lol lol
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I hear what you are saying about sneaking in the spinach...I do it all the time. Another great post.
debwin
in Toronto loved it
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