Stuffed Shells Florentine with Pasta Sauces

Delicious together cheesy pasta loaded with a spinach, mushrooms with additionally tomatoes completing. Stuffed Shells Florentine that everyone will love.

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Stuffed Shells Florentine with Pasta Sauce
  1. 1. Preheat oven to 425°F. Coat 2-quart baking dish with spray. Bring water to boil for pasta.
  2. 2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and garlic. Remove sausage casing: cut in half lengthwise (butterfly), turn sausage over and peel the casing away. Add sausage to onions (wash hands); brown 5–6 minutes, stirring to crumble sausage, and until no pink remains.
  3. 3. Cook pasta shells following package instructions.
  4. 4. Stir one-half pasta sauce into sausage; cook and stir 2–3 minutes or until thoroughly heated. Chop parsley. Remove pan from heat; stir in parsley and spinach.
  5. 5. Drain shells; spoon sausage mixture into each shell and arrange in baking dish. Pour remaining half of pasta sauce over shells; sprinkle with cheese. Cover dish with foil; bake 10 minutes or until cheese melts and sauce bubbles around edges. Serve.

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