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Stuffed Shells Florentine (Vegetarian)

Source of Recipe

Anna Squires - mom of Elizabeth Squires - 2nd - Hohl


List of Ingredients

2 c reduced-sodium spaghetti sauce
16 jumbo pasta shells
1 1/2 c reduced-fat ricotta cheese
1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
1/2 c coarsely chopped reduced-sodium stewed tomatoes
1/4 c fresh grated reduced-fat Parmesan cheese
1 Tbsp skim milk
1 tsp dried basil
1/8 tsp ground nutmeg
1/3 c shredded fat-free mozzarella cheese


Recipe

Preheat the oven to 350 degrees. Spread 1 cup of the spagetti sauce in the bottom of a 9 x 13 inch non-stick baking dish and set aside. In a large pot of boiling water, cook the shells according to the package directions.
Meanwhile, in a large bowl, combine the ricotta, spinach, tomatoes, Parmesan, milk, basil, nutmeg and half of the mozzarella. Drain the shells. Spoon equal amounts of the filling into the shells and place them, filling side up, in the prepared baking dish. Spoon the remaining 1 cup spaghetti sauce over them. Cover with foil and bake for 40 minutes. Uncover and sprinkle with remaining mozzarella. Bake for 5 to 10 minutes, or until the cheese melts. Makes 4 servings.