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Stuffed Shells Florentine

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Serves:
6 people
Prep Time:
20 minutes
Cook Time:
25 minutes
Stuffed shells are a favorite for many families, and this recipe calls for tomatoes, spinach and three different types of cheeses. Try using manicotti instead of stuffed shells, if you prefer.

Ingredients

Copy Ingredients
1 (16 ounce) carton cottage cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed well to remove liquid
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
20 jumbo pasta shells, cooked and drained
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
1 (28 ounce) can Tuttorosso® Diced Tomatoes, drained

Instructions

  • Preheat oven to 400o F. Mix cottage cheese, spinach, ½ cup mozzarella cheese, Parmesan cheese and Italian seasoning in a medium bowl; stir until blended. Spoon 1 heaping tablespoon of this mixture evenly into each pasta shell.
  • In a large bowl combine crushed tomatoes and diced tomatoes; spoon half of the sauce into a 13 X 9 inch baking dish. Place shells, filled side up, in baking dish. Cover shells with remaining sauce.
  • Cover with foil and bake 25 minutes or until heated through. Uncover and top with remaining 1/2 cup cheese. Bake an additional 2 minutes to melt the cheese.
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