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Stuffed Shells Florentine

Categories: Vegetarian
Type: Main Dishes

This casserole of stuffed shells can be made ahead of time. It's a yummy and heathy treat that everyone will love.

Serves: 10 servings


  • 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

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  1. Cook shells according to package directions and drain.
  2. In a large bowl mix together the egg substitute, Parmesan cheese, ricotta cheese, spinach, and tomatoes.
  3. Stuff the shells with the cheese mixture and place in a 9x13 inch casserole pan.
  4. Pour the sauce over the shells and sprinkle with the shredded cheese.
  5. Bake in a preheated 350° oven for 40 minutes covered and 10 minutes uncovered.
  6. Add 10 minutes cooking time if casserole was made ahead and stored in the refrigerator.
  • Casseroles are great to make ahead of time to be ready when company is coming or if you need something for the babysitter to put in the oven.

excerpted from:

From The Weeknight Survival Cookbook: How to Make Healthy Meals in 10 Minutes by Dena Irwin, R.D. Copyright 1998 by Dena Irwin. All rights reserved. Used by arrangement with John Wiley & Sons, Inc.

To order this book visit www.wiley.com.

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