Name: Stuffed Shells Florentine
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
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

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…

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

Step one

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.

Step two

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.

Step three

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.