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Stuffed Shells Florentine with Tomato Mushroom Sauce

Stuffed Shells Florentine with Tomato Mushroom Sauce

Get Ready

Servings: Serves 6

Prep Time: 50 minutes

Cook Time: 60 minutes

Ingredients: Add ingredients to List

This sauce can be prepared up to two days in advance and stored, refrigerated, until ready to use. Shells may be frozen and reheated directly from the freezer at 350 degrees F for 30 to 40 minutes.
1 tablespoon Olive oil
8 oz Fresh sliced mushrooms
24 oz Marinara sauce
14 1/2 oz canned diced tomato
2 tablespoon Fresh flat leaf parsley, finely chopped
1/2 teaspoon Black pepper, freshly ground
24 oz shell pasta
10 oz Frozen chopped spinach, 10 oz package thawed, drained well
16 oz Ricotta cheese, part skim
2 each Large eggs, slightly beaten
1 cup Cheese, parmigiano reggiano
1/4 cup Pecorino romano cheese, grated
1/4 teaspoon Ground nutmeg
1/2 teaspoon Salt

directions:

What Kids Can Do
* Squeeze spinach
* Mix filling
* Place filling in shells
1. Prepare sauce. Heat oil in a large nonstick saucepan over medium heat. Add sliced mushrooms and cook for 8 to 10 minutes. Mushrooms will begin to shrink and give off their juices.
2. Add marinara sauce, diced tomatoes, parsley, and pepper and stir well. Lower heat, cover pan, and simmer for 15 to 20 minutes, stirring occasionally. Sauce should be slightly thick. Remove from heat.
3. In a large stockpot, heat 1 gallon water over high heat until boiling. When water boils, sprinkle with 4 tsp. salt. Add pasta shells and cook in boiling water about 10 minutes - they should be slightly firm. Pour into a colander and run under cool water to stop cooking process and so that shells are cool enough to handle. Drain well.
4. While water heats, prepare filling. Put spinach in a sieve placed over a large bowl. Press down on it with a large spoon to squeeze out extra liquid (this keeps filling from becoming watery.) Discard strained liquid and place spinach in bowl. Add ricotta, eggs,3/4 cup of the Parmigiano cheese, Romano cheese, nutmeg, pepper, and salt. Mix with a wooden spoon until well combined. Refrigerate while pasta shells cook, about 20 to 30 minutes.
5. Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Ladle 1 cup sauce over bottom of pan.
6. Remove cheese filling from refrigerator. Use a spoon to scoop a generous tablespoon of filling into each shell. As you work, place filled shells, stuffed side up, in pan.
7. Ladle remaining sauce over shells, then top with remaining 1/4 cup Parmigiano cheese. Cover pan with foil and bake at 350 degrees F for 30 minutes. Remove foil.
Source: Hannaford fresh Magazine, November - December 2008

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Quantity Ingredients  
1 tablespoon Olive oil  
8 oz Fresh sliced mushrooms  
24 oz Marinara sauce  
14 1/2 oz canned diced tomato  
2 tablespoon Fresh flat leaf parsley, finely chopped  
1/2 teaspoon Black pepper, freshly ground  
24 oz shell pasta  
10 oz Frozen chopped spinach, 10 oz package thawed, drained well  
16 oz Ricotta cheese, part skim  
2 each Large eggs, slightly beaten  
1 cup Cheese, parmigiano reggiano  
1/4 cup Pecorino romano cheese, grated  
1/4 teaspoon Ground nutmeg  
1/2 teaspoon Salt  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 650 kcal (33%)
Calories from Fat 198
Total Fat 22 g (34%)
Saturated Fat 15 g (75%)
Cholesterol 99 mg (33%)
Sodium 627 mg (26%)
Total Carbohydrates 108 g (36%)
Dietary Fiber 12 g (48%)
Protein 37 g (62%)
Vitamins
Vitamin A 6516 IU (18%)
Vitamin C 10 mg (11%)
Minerals
Calcium 326 mg (25%)
Iron 16 mg (89%)
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