Oh, you know that feeling when you just need dinner to wrap you up in a warm hug? That’s exactly where this recipe for Stuffed Shells Florentine comes from. Forget the dry, boring versions you’ve suffered through; I’m talking about shells so creamy and loaded with that perfect ricotta and spinach mix that you’ll want to dive right into the baking dish. I’ve been tweaking the cheese ratios in this Florentine filling for years—since college, actually—and I finally nailed the balance between savory spinach and that dreamy, cheesy texture.
It’s my go-to for casual weeknights but manages to look impressive enough for company. Trust me, once you serve these baked pasta beauties, they disappear fast. It’s the absolute best comfort food!
Why This Stuffed Shells Florentine Recipe Stands Out
Honestly, making these Stuffed Shells Florentine is a joy because they actually work every single time. You don’t get that watery filling that ruins half the pan! Here’s why I think this version is superior:
- The ricotta and spinach ratio is just spot-on—no sad deserts of plain cheese!
- Assembly is so simple; I can get these into the oven in under 20 minutes flat.
- They freeze like a dream! I often make an extra batch just for emergency dinners later.
That secret hint of nutmeg makes all the difference in the filling; you won’t believe it!
Essential Ingredients for Perfect Stuffed Shells Florentine
You don’t need a pantry full of fancy stuff for these amazing shells, but what you do use has to be right. Getting that creamy filling just so is half the battle, and it all comes down to the ingredients. Of course, jumbo shells are your canvas, and you’ll need that jar of marinara—pick your favorite brand, don’t stress about making it from scratch this time!
The most important step? You absolutely must squeeze every last drop of water out of that thawed spinach. If you skip that, your beautiful Stuffed Shells Florentine filling is going to weep soup all over your baking dish. We want creamy, not soupy! Don’t forget the nutmeg, that’s the little spice secret that makes the cheese filling sing.
Ingredient Notes and Substitution Tips for Stuffed Shells Florentine
Listen, for the best texture, please try to use whole milk ricotta. The part-skim stuff often turns out a little grainy, and we are aiming for pure, velvety richness here! If you happen to have fresh spinach, just wilt it down and squeeze it harder than you think you need to.
If you’re not a big spinach fan, or maybe you just ran out, my note says you can absolutely swap in frozen chopped broccoli! Just make sure you thaw it and squeeze it relentlessly, just like the spinach. Also, for the mozzarella, reserving half for the top layer helps create that gorgeous golden crust later. And if you are looking for a base for cocktails while dinner cooks, I found this great guide for simple syrup that might come in handy!
Equipment Needed for Making Stuffed Shells Florentine
Okay, don’t panic about loads of specialized gear! You probably have everything you need already. Seriously, this dish is designed for easy weeknight cooking. You’ll just need a big pot for the pasta, a generous mixing bowl for that cheesy filling, and the perfect home for it all to bake in.
- A big pot (for boiling those jumbo shells until they’re perfectly al dente).
- A standard 9×13 inch baking dish—that’s the perfect cradle for these shells!
- A sturdy mixing bowl for combining the ricotta and spinach.
That’s it! No fancy electric mixers required, unless you just really love using them!
Step-by-Step Instructions for Stuffed Shells Florentine
Alright, let’s get these incredible Stuffed Shells Florentine assembled! First things first: get that oven warmed up to 375 degrees F (that’s about 190 C). You want a nice, cozy environment for that cheese to get gooey. While that’s heating, get your jumbo shells boiling. Don’t overcook them! We’re aiming for al dente—tender, but still firm enough to handle a big scoop of filling without tearing apart.
Once they’re cooked, drain ’em and run them under cold water immediately. This stops the cooking process! Now for the magic filling: combine that bone-dry spinach, ricotta, half your mozzarella, Parmesan, egg, and that tiny pinch of nutmeg. Mix it until it’s utterly combined and creamy, then season it well with salt and pepper. You’ll use about a cup of your marinara sauce to cover the bottom of your 9×13 dish—that’s crucial for preventing sticking!
Then comes the fun part: stuffing! Line up those cooled shells and spoon that delicious mixture inside. Arrange them neatly in the sauce-covered dish. Pour the rest of that bright red marinara right over the top, making sure every shell gets kissed by some sauce. Sprinkle that final half-cup of mozzarella over everything. Bake it for about 25 to 30 minutes. When you see that cheese bubbling up merrily and turning golden? Perfection! But wait, don’t touch it! You have to let them rest for five full minutes before serving. It lets the filling set up. If you like hearty Italian meals, you’ll love how these pair with my recipe for incredible Italian meatball soup!
Expert Tip for the Best Baked Stuffed Shells Florentine
Here is the trick I learned the hard way: when you are assembling the layer of shells, try to place them cut-side up, or at least nestled tightly together. If you leave too much empty space, the sauce underneath can bubble up aggressively and start burning on the exposed pasta bottom. A snugly packed dish ensures even heating and keeps every single one of those creamy ricotta shells perfectly protected until serving time!
Serving Suggestions for Your Stuffed Shells Florentine
These baked Stuffed Shells Florentine are rich and satisfying on their own, but they really sing when you pair them with something light and fresh. I always go for a bright, crisp Caesar salad on the side; the sharpness cuts through the creaminess of the ricotta beautifully.
And honestly, you can’t have baked pasta without something good for soaking up the extra sauce left in the pan! My absolute favorite thing is whipping up a batch of those garlic parmesan breadsticks. It’s the perfect Italian combo, and you’ll be fighting over the leftovers!
Storage and Reheating Instructions for Leftover Stuffed Shells Florentine
You know the drill—sometimes you’re too stuffed to finish the whole dish! Good news: these ricotta shells are fantastic as leftovers. Cover your baking dish tightly with plastic wrap or foil and pop it in the fridge. They stay perfectly good for about three to four days. Just make sure they’re cooled down first, though, so you don’t create steam pockets.
When you’re ready for round two, ditch the microwave if you can. The oven at 350 degrees F, covered loosely in foil for about 15 minutes until heated through, keeps that cheese topping nice and intact. If you must use the microwave, cover the single serving loosely and heat in short bursts so the edges don’t turn rubbery!
Variations on Classic Stuffed Shells Florentine
While this classic Stuffed Shells Florentine recipe is pretty much perfect as is—I mean, it’s got that dreamy ricotta and spinach—I totally get that sometimes you need to shake things up a little bit! Once you master the basic filling, it’s so easy to start playing around with it. Don’t feel like you have to stick to the script!
One easy tweak is swapping out the marinara sauce base. If you want something richer and creamier, try a white sauce! Just melt a stick of butter, whisk in some flour, then slowly whisk in milk until it thickens beautifully. A little splash of white wine in that sauce makes it taste incredibly fancy.
If you are looking to sneak some extra protein in there, adding some browned Italian sausage or finely crumbled cooked ground beef to the cheese filling works wonders. Make sure any meat is fully cooked first and drained really well, or you’ll end up back with that watery filling problem we hate so much!
For herbs, I personally love sprinkling in some fresh, chopped basil right before baking. It brightens up the whole dish! You could even mix in a little minced garlic into your ricotta filling if you’re feeling extra bold before you start stuffing those perfect shells.
Frequently Asked Questions About Stuffed Shells Florentine
Can I freeze these Stuffed Shells Florentine before baking?
Absolutely! That’s one of the best parts about this recipe. Once you have stuffed your ricotta shells and arranged them in the sauce in the baking dish, cover the whole thing tightly with foil. Make sure the foil doesn’t touch the cheese! Freeze for up to three months. When you’re ready to bake from frozen, just take the foil off, add about 15 extra minutes to the baking time, or until it’s piping hot all the way through.
What is the best kind of marinara sauce to use?
You can use whatever you love! I usually grab a good quality jarred sauce that has fewer added sugars, but if you have one that’s particularly thin or watery, you might want to simmer it down for about ten minutes before you use it for layering. A really robust, thick sauce works best for keeping those shells submerged and moist while baking. Seriously, a good sauce makes or breaks the final flavor!
Can I use fresh spinach instead of the frozen, thawed kind?
Yes, you sure can! Fresh spinach cooks down a lot, so you’ll need a much bigger bag than you think—probably about a full pound. You just need to wilt it down completely, maybe sauté it quickly with a tablespoon of oil, and then, here’s the critical part, you have to squeeze out *all* the water. I usually put it in a clean dish towel and wring it out over the sink until no more liquid drips. Texture matters, remember?
How long is the actual baking time for Stuffed Shells Florentine?
The standard baking time is about 25 to 30 minutes at 375 degrees F, but that assumes you are baking it fresh and hot from the fridge. If you’re baking from cold or frozen, you’ll need to add time, as I mentioned above. You know it’s done when the sauce is bubbling vigorously around the edges and the top mozzarella layer is fully melted and just starting to get those lovely light brown spots. If you’re looking for other easy comfort desserts for after dinner, check out these no-bake cheesecake recipes!
Nutritional Estimates for Stuffed Shells Florentine
So, I did the math on serving size (which is about four shells, happily!), and these Stuffed Shells Florentine come out surprisingly balanced for a baked pasta dish. You are looking at roughly 450 calories per serving, and they pack about 25 grams of protein, which is great for an Italian staple!
Keep in mind that this is just an estimate, based on using standard ingredients. If you use part-skim ricotta or a low-fat marinara, those numbers will shift! But generally, you get a good amount of fiber and a satisfying level of fat to keep you happy until breakfast. Enjoy every cheesy bite!
Nutritional Estimates for Stuffed Shells Florentine
So, I did the math on serving size (which is about four shells, happily!), and these Stuffed Shells Florentine come out surprisingly balanced for a baked pasta dish. You are looking at roughly 450 calories per serving, and they pack about 25 grams of protein, which is great for an Italian staple!
Keep in mind that this is just an estimate, based on using standard ingredients. If you use part-skim ricotta or a low-fat marinara, those numbers will shift! But generally, you get a good amount of fiber and a satisfying level of fat to keep you happy until breakfast. Enjoy every cheesy bite!
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Stuffed Shells Florentine
- Total Time: 50 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Pasta shells filled with ricotta cheese and spinach, baked in tomato sauce.
Ingredients
- 1 box jumbo pasta shells
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 1 (24 ounce) jar marinara sauce
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- In a medium bowl, combine the dried spinach, ricotta cheese, 1/2 cup of the mozzarella cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
- Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the cheese and spinach mixture. Arrange the filled shells in the baking dish over the sauce.
- Pour the remaining marinara sauce over the stuffed shells.
- Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly browned.
Notes
- You can substitute frozen chopped broccoli for spinach if you prefer.
- Allow the dish to rest for 5 minutes before serving.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4 shells
- Calories: 450
- Sugar: 10
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0.5
- Carbohydrates: 55
- Fiber: 4
- Protein: 25
- Cholesterol: 60
Keywords: stuffed shells, florentine, ricotta, spinach, pasta, baked pasta