This is the main content.
Stuffed Shells Florentine with Pasta Sauce
Recipes
Stuffed Shells Florentine with Pasta Sauce
6 servings
40 minutes total (Active 20 minutes)
Ingredients
  • Olive oil cooking spray
  • 1 tablespoon extra-virgin olive oil
  • ½ cup fresh prediced onions
  • 2 tablespoons minced garlic
  • 1 lb mild Italian chicken (or pork) sausage
  • 18 jumbo pasta shells (6 oz)
  • 1 (24-oz) jar tomato basil pasta sauce, divided
  • 2 tablespoons fresh Italian parsley, coarsely chopped
  • 3 cups fresh baby spinach
  • 1 cup shredded Mozzarella cheese
  • Aluminum foil
Steps
  1. Preheat oven to 425°F. Coat 2-quart baking dish with spray. Bring water to boil for pasta.
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic. Remove sausage casing: cut in half lengthwise (butterfly), turn sausage over and peel the casing away. Add sausage to onions (wash hands); brown 5–6 minutes, stirring to crumble sausage, and until no pink remains.
  3. Cook pasta shells following package instructions.
  4. Stir one-half pasta sauce into sausage; cook and stir 2–3 minutes or until thoroughly heated. Chop parsley. Remove pan from heat; stir in parsley and spinach.
  5. Drain shells; spoon sausage mixture into each shell and arrange in baking dish. Pour remaining half of pasta sauce over shells; sprinkle with cheese. Cover dish with foil; bake 10 minutes or until cheese melts and sauce bubbles around edges. Serve.

Amount per ⅙ recipe serving: Calories 360, Total Fat 13g, Sat Fat 4g, Chol 70mg, Sodium 1260mg, Total Carb 39g, Fiber 4g, Sugars 11g, Protein 27g, Calc 20%, Vitamin A 45%, Vitamin C 15%, Iron 20%