STUFFED SHELLS FLORENTINE
3 quarts water
1 1/2 teaspoons salt
1 pound jumbo pasta shells
2 pounds ricotta cheese
1 cup finely grated fresh parmesan cheese
black pepper to taste
2 eggs
2 lightly packed cups chopped spinach
1 tablespoon minced fresh garlic
1 quart Basic Tomato Garlic Sauce
2 cups grated mozzarella cheese
Put a 4-quart pot of water, covered, on the stove to boil. When water begins to boil,
stir in 1 teaspoon salt, and gently add shells. Cook approximately 8 to 10 minutes, stirring
occasionally, until just done. Do not over-cook! Drain water out and set shells in cold water to cool.
This will also prevent sticking.
In a medium-sized bowl, mix ricotta, Parmesan, remaining 1/2 teaspoon salt, pepper, eggs,
spinach, and garlic.
To assemble, have a large casserole dish ready. Put a light layer of tomato sauce on the bottom. Now fill each shell
(drain the excess water off of them)with a tablespoon or so of the filling until it has been used up.
Place stuffed shells in casserole, spreading a thin layer of tomato sauce between the layers of shells.
Top with the remaining tomato sauce and the mozzarella cheese. Bake uncovered 30 to 45 minutes at 375 degrees until
hot and bubbly.
8 servings ~ Source Cookbook: Horn of the Moon Cookbook
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Nancy
Kaiser
