More Great Recipes: Casserole

Stuffed Shells Florentine


User Avatar
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

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11166 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
A dash of local for every season
By slyasafox15

22 Recipes

12 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart