Stuffed Shells Florentine

Published on July 26, 2011

Stuffed Shells Florentine

Filling

Ingredients
Instructions

Cook pasta shells according to directions, drain. In a bowl combine ricotta, spinach, parmesan, salt, nutmeg, pepper, oregano and parsley. Fill shells with ricotta mixture.

spinach ricotta cheese filling

Sauce

Ingredients
Instructions

Cook meat in 1 tablespoon olive oil and set aside. Discard drippings. Add  2 T olive oil to pan and stir in onions, garlic, carrots and celery and cook until tender. Pour in Vermouth and reduce in half. Add tomato paste and stir to thin it out. Add seasoning and stir 1 minute. Add tomatoes and tomato sauce. Bring to boil, reduce heat and cook 1 hour. Add sausage and cook 30 minutes.

pasta sauce ingredients

Topping

Ingredients
Instructions

Saute mushrooms and garlic in olive oil until liquid is gone and mushrooms have turned and nice brown color.

Assembly

Put half of sauce in the bottom of a 9 by 11 casserole. Place shells over sauce and spoon 3 tablespoons sauce over each shell (you will have sauce leftover for another dish). Cover with foil and bake 350 for 35-40 min. Remove from oven, uncover and sprinkle with mozzarella and mushrooms. Return to oven a few minutes to melt cheese. *Read the ingredients on tomatoes, tomato sauce and tomato paste cans. Some of them have salt and sugar and others don’t, and you might need to adjust your recipe accordingly. Add honey if you would like your sauce sweeter.

Stuffed Shells Florentine
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