Wednesday, September 14, 2011

Stuffed Shells Florentine

Since we are always tweaking recipes, this recipe is a combined effort of Eileen and Kimberly.  This is a great dish to make the night before or bake a pan and freeze one for later. 

1 pkg - 12 oz Jumbo Shells, cooked and drained (don't overcook)

Shell Filling:
2 beaten eggs
2 lbs ricotta cheese
1 TBS dry parsley
2 cups shredded Mozzarella
1/2 tsp garlic powder
1/2 tsp salt
1 1/2 tsp Italian Seasoning
1/4 tsp pepper
1 pkg - 10 oz frozen chopped spinach, thawed & squeezed dry

Meat Sauce:
1 lb ground chuck - cooked and drained
32 oz Spaghetti Sauce (24 oz jar and an 8 oz jar)

24 oz jar Spaghetti Sauce
3/4 cup freshly grated Parmesan
2 cups shredded Mozzarella

Combine all the shell ingredients. Stuff the shells with the cheese/spinach filling. 
** (see tip below) 
Simmer the ground chuck and spaghetti sauce together for 15 minutes.
Pour 1/2 of the meat sauce into a 9 x 13 pan (or two 9x9 pans)
Add the stuffed shells in a single layer.  Pour the rest of the meat sauce on top of the shells.  Pour another 24 oz jar of sauce on top.  Top with Parmesan cheese and then the Mozzarella cheese.

Cover with foil and bake at 350 degrees for 30 minutes.  Uncover and bake an additional 10 minutes.

**Tip:  Place the filling in a Ziploc bag, snip off the corner and squeeze the filling into the shells.  Also, it is easier to gently lay all the shells out in a single layer onto wax paper.  Fill the shells and place back onto the wax paper.  This makes it easier to make sure that each shell is filled evenly before placing them in the pan.

Spaghetti sauce used to come in 32 oz size jars....which is the reason for using a 24 oz AND an 8 oz jar in the meat sauce.

If the shells have been refrigerated overnight before baking, you may need to bake longer or finish them in the microwave to ensure that the dish is completely heated through in the middle.

Serves 8-10 (Makes 44 shells)

Eileen and Kimberly

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