Easy Cheesy Stuffed Shells Florentine

Last night I wanted a quick dinner - but I wanted a good vegetarian filling meal. I was glancing on the foodnetwork.com yesterday afternoon for a good menu but I couldn't find one that I wanted. I ended up making stuffed shells florentine - 3 or 4 shells is enough to fill you up too, plus you'll have leftovers for the next day!

1/2 box of large shell pasta - Barilla
1 large jar of marinara sauce
1 small container ricotta cheese
1 small onion, chopped finely
4 cloves garlic, chopped finely
Salt & Pepper to taste
1/2 cup chopped fresh basil
1 box frozen spinach, thawed or 2 cups chopped fresh spinach
2 Tbsp olive oil for the pan

Preheat over to 475 degrees.

Bring large pot of water to boil - cook pasta until al dente, or until just before they are done. Salt the water liberally. After finished cooking, drain and rinse with cold water to stop the cooking process.

Put onions and garlic in a large shallow saute pan. Saute for about 7 - 8 minutes over medium heat. The onions should be clear and the garlic fragrant. Add the spinach, ricotta, basil, salt and pepper to the pan. Cook until ricotta has melted and spinach is warmed through.

Pour 1 cup of marinara sauce in the bottom of shallow glass baking dish.

Stuff shells with ricotta & spinach mixture - put each shell directly into the marinara sauce in baking dish until dish is full. Pour one more cup of marinara sauce over the stuffed shells. Top with shredded mozarella cheese and sprinkles of parmesan cheese.

Cover with foil, bake for 20 minutes. Uncover dish and bake until cheese is bubbly and brown. Serve with green salad.


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