1 box Barilla Jumbo Shells
1 small box chopped spinach, thawed and well drained
1 garlic clove, pressed
1 teaspoon salt
1/4 teaspoon black pepper
1 egg
2 cups Italian or Mozarella cheese
1 jar favorite marinara sauce
15 oz. part-skim ricotta cheese
1 tsp. Italian seasoning
Heat oven to 350. Cook jumbo shells accoring to package directions; drain. Combine ricotta cheese, garlic clove, egg, salt, pepper, 1/2 cup mozarella cheese and Italian seasoning. Mix until well blended and spoon a heaping tablespoon into each shell. Place in lightly sprayed 9x13 or 2-8x8 pans. Fill remaining shells and top with marinara sauce. Cover with the remaining cheese. Cover and bake for 30 minutes until bubbly.
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So, my family just had the florentine shells for supper tonight (thanks to Brook for assembling these for me since i couldn't be at the first cook and play). They were soooo good!! What a great recipe, Jackie! It was so awesome that it was so easy to just thaw out and pop in the oven to cook. My littlest one, Holland, who is 13 months old just loved the shells, too!
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