STUFFED SHELLS FLORENTINE
For a little fancier New Year's gathering, I like to serve these pasta shells stuffed with cheese and spinach and topped with spaghetti sauce. Complete the meal with breadsticks and a tossed salad. Italian food is loved by all, and the aroma is warm and inviting. -Trisha Kuster, Macomb, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Cook pasta shells according to package directions. Meanwhile, in a large bowl, combine the egg, ricotta cheese, spinach, Parmesan cheese, salt, oregano and pepper. Drain shells and rinse in cold water; stuff with spinach mixture., Place shells in a greased 13x9-in. baking dish. Pour spaghetti sauce over shells. Cover and bake at 350° until heated through, 30-40 minutes. Serve with breadsticks if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 727mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 3g fiber), Protein 15g protein.
CARBONARA CHICKEN ALFREDO STUFFED SHELLS
The flavors of carbonara and chicken Alfredo come together in this stuffed shell dish that's bound to become an instant classic!
Provided by By Cindy Rahe
Categories Entree
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 375° F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
- Cook and drain pasta shells as directed on box; spread on cookie sheet to cool. Drizzle with olive oil so shells don't stick together.
- In medium bowl, stir together Alfredo sauce and broth.
- In large bowl, mix chicken, ricotta, Parmesan, egg, parsley, garlic, pepper flakes, salt and pepper, and half of the cooked bacon. Fold mixture to combine well.
- Spoon just enough Alfredo sauce mixture in bottom of baking dish to cover bottom. When pasta is cool enough to handle, fill shells with chicken mixture. Place shells in slightly diagonal rows until baking dish is full (28 to 30 shells). Cover shells with remaining sauce.
- Bake about 35 minutes or until sauce is bubbling and filling is hot. Sprinkle with remaining bacon.
Nutrition Facts : ServingSize 1 Serving
FLORENTINE STUFFED CHICKEN
Bone-in chicken breasts stuffed with spinach, cheese and onion and baked until tender. This is a simple recipe that I cooked up myself. It is, however, based on some pretty standard Greek/Italian dishes. Everyone loves this and it can be wonderful for company - even people who don't usually like spinach find that they like this dish! Serve with your favorite shaped pasta, if desired.
Provided by Tammy
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
- Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
- Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 17.1 g, Cholesterol 153.9 mg, Fat 25.9 g, Fiber 4.8 g, Protein 55.2 g, SaturatedFat 8 g, Sodium 877.9 mg, Sugar 9.3 g
CANNELLONI FLORENTINE
A delicious dish of veal stuffed cannelloni in a quick marinara sauce.
Provided by LADYNOCTURNE
Categories Main Dish Recipes Stuffed Main Dish Recipes
Time 2h40m
Yield 4
Number Of Ingredients 22
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
- Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
- Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
- While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
- Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.
Nutrition Facts : Calories 778.5 calories, Carbohydrate 61.9 g, Cholesterol 130.6 mg, Fat 42.8 g, Fiber 7.5 g, Protein 26.5 g, SaturatedFat 18.8 g, Sodium 1771.9 mg, Sugar 10.8 g
STUFFED SHELLS FLORENTINE
This recipe is simple to make. I always have marinara sauce on hand, so I can just create any pasta dish in a hurry. Sometimes I make little meatballs and toss them on top of this dish. This recipe is a great vegetarian dish.
Provided by School Chef
Categories Pasta Shells
Time 1h25m
Yield 3 shells, 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook Shells in boiling salted water according to package directions.
- Cook spinach according to package.
- After cooking spinach squeeze to drain excess water. Chill.
- Blend Cheeses, egg, spinach and black pepper together well.
- Warm Marinara sauce.
- Pour 2 C sauce in the bottom of a 9 x 13 pan, reserve remaining sauce.
- Using a teaspoon fill shells, place in pan in single layer.
- Cover and bake 20 to 25 minutes at 350°F.
- Serve with remaining sauce.
FLORENTINE STUFFED SHELLS CARBONARA
A combination of two of my favorite Italian dishes, stuffed shells and pasta carbonara. A little time consuming, but worth it.
Provided by KelBel
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in 4 quarts boiling salted water about 8 minutes, until tender, but firm. Drain well and cool slightly.
- Cut bacon into 1/2 inch pieces and saute until fat has rendered, about 5 minutes.
- Add the onion and saute until bacon is crispy and onion is soft, about 5 minutes.
- Add half and half and stir continuously for about 2 minutes.
- Add parmesan and stir continuously for about 2 minutes. Season with pepper and nutmeg.
- In a large bowl put spinach, ricotta cheese, egg, Parmesan cheese, salt and pepper and combine.
- Lightly stuff shells with spinach mixture.
- Spoon 1/4 cup of sauce in 7x11 inch baking dish. Arrange filled shells in dish. Spoon on remaining sauce.
- Bake at 350 degrees for 15 to 20 minutes until heated through and bubbling. Garnish if desired. Serve.
Nutrition Facts : Calories 448.3, Fat 34.8, SaturatedFat 17.4, Cholesterol 140.1, Sodium 1048.9, Carbohydrate 10.8, Fiber 2.8, Sugar 2, Protein 24.8
CHICKEN FLORENTINE UNSTUFFED PASTA SHELLS
Enjoy the glorious cheesiness of pasta shells stuffed with chicken Florentine without the hassle of, well, stuffing the shells.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Heat oven to 400ºF.
- Cook pasta as directed on package, omitting salt. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 6 min. or until no longer pink, stirring frequently. Stir in pasta sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Drain pasta; spoon over sauce. Mix cream cheese spread, milk, Italian seasoning and garlic powder in medium bowl until blended. Add spinach; mix well. Spoon over pasta. Top with cheeses; cover.
- Bake 45 min., uncovering for the last 10 min. Let stand 5 min. before topping with basil and serving.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g
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