Stuffed Shells Florentine

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Mueller's Jumbo Shells
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Prep Time: 25 min
Cook Time: 35 min
Serves: 6

Ingredients

  • 10 oz Mueller's Large or Jumbo Shells Pasta
  • 2 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup onion, chopped fine
  • 1 red bell pepper, finely diced
  • 1 carrot, finely chopped
  • 10 oz package frozen spinach, chopped, thawed and squeezed dry
  • 1/4; cup fresh basil, chopped
  • 2 cups Ricotta cheese
  • 14 oz can stewed tomatoes, chopped in their juice
  • 8 oz can tomato paste
  • 16 oz tomato sauce
  • Salt and black pepper to taste

Directions

  1. Cook pasta according to package directions, cool and drain. 
  2. Preheat oven to 350ºF. 
  3. In large skillet, heat oil over medium heat, then add garlic and onions and cook until onions are transparent. Stir in red peppers and carrot. Stir and cook until vegetables have softened. Stir in spinach and basil until spinach is hot; season with salt and pepper. 
  4. Transfer mixture to large bowl and cool slightly, stir in Ricotta. 
  5. In 13 x 9 inch baking dish, stir together stewed tomatoes with juice, tomato sauce and tomato paste. 
  6. Put cheese in pastry bag, and then fill jumbo shells and place on top of sauce in baking dish. Spoon some sauce over shells, cover and place in oven for 25 minutes. 
  7. Uncover and cook for another 10 minutes. Place shell on plate and spoon sauce over shell and serve immediately.

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