More Great Recipes: Casserole

Stuffed Shells Florentine


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Member since 2009

Serves 10 | Prep Time | Cook Time

Ingredients

12-ounce package jumbo shells
1/2 cup egg substitute
1/2 cup grated Parmesan cheese
32 ounces fat-free ricotta cheese
16 ounces frozen chopped spinach, thawed
3 ounces sun-dried tomatoes, plumped in hot water, drained and chopped
2 26-ounce jars Healthy Choice pasta sauce
8-ounce package Sargento Light reduced-fat shredded Italian blend cheese


Cook shells according to package directions and drain.


In a large bowl mix together the egg substitute, Parmesan cheese, ricotta cheese, spinach, and tomatoes.


Stuff the shells with the cheese mixture and place in a 9x13 inch casserole pan.


Pour the sauce over the shells and sprinkle with the shredded cheese.


Bake in a preheated 350° oven for 40 minutes covered and 10 minutes uncovered.


Add 10 minutes cooking time if casserole was made ahead and stored in the refrigerator


Pairs Well With


Notes

A dash of local for every season
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