Home > Food > Recipes > Florentine Stuffed Shells

Sign up for free newsletters packed with parenting advice, family activities, recipes, and more.

Register here or current subscribers, enter email address below:

Florentine Stuffed Shells

Categories: Kid-friendly, Low-fat, Pasta Dishes
Type: Main Dishes

This pasta dish features a shell stuffing made of two kinds of cheese, as well as spinach and broccoli.

Serves: 8 servings


  • 24 jumbo pasta shells
  • 1 cup shredded nonfat or reduced-fat mozzarella cheese
  • 15 ounces nonfat or low-fat ricotta cheese
  • 1/2 cup shredded nonfat or reduced-fat mozzarella cheese
  • 1/4 cup grated nonfat or regular Parmesan cheese
  • 1 package (10 ounces) frozen chopped spinach or broccoli, thawed and squeezed dry
  • 1/4 cup finely chopped onion
  • 1/2 teaspoon dried Italian seasoning
  • 1 can (14 1/2 ounces) unsalted tomatoes, crushed
  • 1 can (6 ounces) tomato paste
  • 1/2 cup finely chopped onion
  • 1 teaspoon crushed fresh garlic
  • 1/4 cup dry red wine, beef broth, or vegetable broth
  • 2 tablespoons grated nonfat or regular Parmesan cheese
  • 2 teaspoons dried Italian seasoning
  • 1/4 teaspoon ground black pepper

Save Recipe

Add to shopping list

Please sign in to save recipes or create shopping lists.

Sign In

Not registered? Join now!


  1. To make the sauce, place all of the sauce ingredients in a 1 1/2-quart pot, and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 20 minutes.
  2. To make the filling, place all of the filling ingredients in a medium-sized bowl, and stir to mix well. Set aside.
  3. Cook the pasta al dente according to package directions. Drain, rinse with cool water, and drain again. Set aside.
  4. To assemble the dish, coat a 9-x-13-inch baking pan with nonstick cooking spray. Spoon 1 rounded tablespoon of the filling into each shell, and arrange the stuffed shells in a single layer in the prepared pan. Pour the sauce over the shells.
  5. Bake uncovered at 350°F for 25 to 30 minutes, or until heated through. Top with the cup of mozzarella, and bake for 5 additional minutes, or until the cheese is melted. Serve hot.
  • To speed preparation, make Florentine Stuffed Shells with 3 cups of bottled marinara sauce instead of the homemade sauce.

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

Sign-Up Now!

Sign up to save recipes or create shopping lists online.

Already registered? Login here

register now


Cooking Tips

Loading the player...

More Videos:

© 2000-2016  Sandbox Networks, Inc. All Rights Reserved.