How to Make Delicious Fresh garlicky Florentine stuffed shells

Fresh garlicky Florentine stuffed shells. Fresh garlicky Florentine stuffed shells Yum Yum! Combine spinach, egg, Ricotta, Mozzarella, onion, garlic, salt and nutmeg in large bowl. Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture.

Cook shells according to package directions. Cook spinach in olive oil and garlic and drain well. Rich and creamy cashew-tofu ricotta is blended with fresh spinach, stuffed into tender little pasta pockets and smothered in a quick garlicky tomato sauce to make these vegan stuffed shells. You can cook Fresh garlicky Florentine stuffed shells using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Fresh garlicky Florentine stuffed shells

1. It's 24 of jumbo pasta shells.
2. You need 1 of egg, beaten.
3. Prepare 1 1/2 cup of mozzarella cheese.
4. It's 2 cup of ricotta cheese.
5. It's 1/3 cup of onion, finely chopped.
6. Prepare 5 oz of Fresh baby spinach, chopped (or if you prefer, use 10 oz. chopped frozen spinach, thawed).
7. You need 1/2 tsp of salt.
8. Prepare 5 clove of garlic, minced.
9. Prepare 1 of 1/8 teaspoon nutmeg.
10. It's 1/2 cup of parmesan cheese.
11. You need 2 can of pasta sauce of choice.

I'm beginning to think the combination of tofu and cashews is the answer to everything. Covered and masked in cheese, of course. Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or even a pot luck. Make this tasty gourmet Italian meal and indulge in the cozy and comforting flavors of pasta shells packed with a light yet savory cheesy filling made with a blend of cheeses including Sargento® Whole Milk Ricotta Cheese and a flavorful mix of garlicky spinach topped off with a tangy red tomato sauce.

Fresh garlicky Florentine stuffed shells step by step

1. Cook pasta shells in boiling water for about 10 minutes. Drain water and cool on a baking sheet..
2. Heat oven to 350˚. Either wash the fresh baby spinach and chop or squeeze frozen spinach to remove moisture..
3. Mix spinach, egg, ricotta, mozzarella, onion, garlic, salt and nutmeg..
4. Stuff shells with about 1 1/2 tablespoons of spinach mixture..
5. Arrange shells in a lightly greased casserole dish. Pour pasta sauce of choice (I used 2 jars of four cheese spaghetti sauce, which seems like a lot, but it helps finish cooking the pasta shells) on top of stuffed shells. Sprinkle with parmesan cheese..
6. Bake 30 to 40 minutes..

Cook Shells in boiling salted water according to package directions. After cooking spinach squeeze to drain excess water. Blend Cheeses, egg, spinach and black pepper together well. Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. Lighten it up even more by using nonfat cottage cheese.