Florentine Shells

18 uncooked jumbo pasta shells
1 container part skim ricotta cheese
1 package frozen chopped spinach, thawed, drained, and squeezed dry
2 cups shredded mozzarella
3/4 cup half and half, divided
1/4 cup parmesan
1 garlic clove
dried basil
1 jar spaghetti sauce

Preheat oven to 350. Cook pasta shells according to package directions; drain.

Combine ricotta cheese, spinach, 1 1/2 cups of mozarella, 1/4 cup half and half, and parmesan. Add seasoning and garlic, mix well.

Mix spaghetti sauce and remaining half and half. Spread half of sauce over the bottom of the pan. Fill the pan with shells filled with cheese mixture. Cover with the rest of the sauce.

Bake, uncovered, 40 minutes. Let stand 10 minutes before serving.


  1. My recipe is very similar to this except:

    Sometimes, depending on the cost of ricotta, I will use a container of large curd cottage cheese mixed with an egg.

    I usually sprinkle the top with more parm and cover with foil (for some reason mine tend to dry out when I bake them uncovered -- maybe I don't use enough sauce).

  2. Just what I was looking for. Thank you! :)