Stuffed Shells Florentine Recipes

STUFFED SHELLS FLORENTINE (LOW FAT)

Steps:

• In large skillet, over medium-high heat, saute mushrooms, onion, garlic, Italian seasoning and pepper in margarine until tender.
• Remove from heat; stir in cottage cheese, spinach and egg beaters.
• Spoon mixture into shells.
• Spread 1/2 C sauce in bottom of 13X9X2 baking dish; arrange shells over sauce.
• Top with remaining sauce.
• Bake at 350 for 35 minutes, or until hot.
• Special Notes.
• You can make some substitions in this recipe. Use fat-free ricotta instead of the cottage cheese, and used light margarine.
• Nutrition info: Calories - 255 Total Fat - 2g. Fiber - 3 g.per serving.

STUFFED SHELLS FLORENTINE

Steps:

• Cook Shells in boiling salted water according to package directions.
• Cook spinach according to package.
• After cooking spinach squeeze to drain excess water. Chill.
• Blend Cheeses, egg, spinach and black pepper together well.
• Warm Marinara sauce.
• Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce.
• Using a teaspoon fill shells, place in pan in single layer.
• Cover and bake 20 to 25 minutes at 350°F.
• Serve with remaining sauce.

STUFFED SHELLS FLORENTINE

Steps:

• In a large skillet, over medium high heat, saut? mushrooms, onions, garlic, Italian seasoning, and pepper in margarine until tender. Remove from heat. Stir in cottage cheese, spinach, and egg substitute, Spoon mixture int o shells. Spread ½ cup spaghetti sauce in the bottom of a 13x9x2 inch baking dish . Arra nge shells over sauce. Top with remaining sauce, cover. Bake at 350℉ (180℃). or 35 minutes.

STUFFED SHELLS FLORENTINE

Steps:

• Cook shells according to package directions. Cook spinach in olive oil and garlic and drain well. Mix together ricotta, 2 cups mozzarella, parmesan cheese, egg, spinach, and parsley. Spread some sauce in the bottom of a large baking pan until the bottom is covered. Stuff each shell with mixture and place in pan. Cover shells with remaining sauce. Top with remaining 2 cups of mozzarella. Bake at 400° for 30 minutes, carefully remove foil and bake for an additional 30 minutes to make sure the cheese is all melted. Let sit 10 minutes before serving.

STUFFED SHELLS FLORENTINE

Steps:

• Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

STUFFED SHELLS FLORENTINE

Steps:

• In a 2-quart saucepan over medium heat, sauté onion in oil for 5 minutes or until beginning to soften. Set 2 tablespoons of the onion aside.Add green pepper and garlic to saucepan. Sauté 3 minutes longer. Stir in tomato sauce, basil, oregano and thyme. Reduce heat to low, cover and cook for 10 minutes. Spoon tomato sauce mixture evenly over the bottom of a shallow 1 1/2 -quart baking dish or four individual baking dishes.Preheat oven to 350°. Meanwhile, in a medium bowl, mix reserved onion, cottage cheese, spinach, mozzarella, ham, egg and pepper.Fill each shell with a generous 1/4 cup of the spinach mixture place on tomato sauce and sprinkle shells with Parmesan. Cover with foil without touching shells. Bake for 30 minutes or until filling is hot and sauce is bubbly.

FLORENTINE STUFFED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
• Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
• Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.