Pasta Shells Florentine

Name: Pasta Shells Florentine
Ingredients: 2 (10-ounce) packages frozen chopped spinach, thawed; 2 (15-ounce) containers ricotta cheese; 1 cup (4 ounces) shredded Parmesan, Romano, and Asiago cheese blend; 1 (0.4-ounce) envelope buttermilk Ranch dressing mix; 2 large eggs, lightly beaten; 1/2 teaspoon pepper; 26 jumbo pasta shells, cooked; 4 cups marinara sauce; 1 cup (4 ounces) shredded mozzarella cheese; 1/4 cup chopped fresh basil

10 ingredients

4 steps

Ingredients

2 (10-ounce) packages frozen chopped spinach, thawed
2 (15-ounce) containers ricotta cheese
1 cup (4 ounces) shredded Parmesan, Romano, and Asiago cheese blend
1 (0.4-ounce) envelope buttermilk Ranch dressing mix
2 large eggs, lightly beaten
1/2 teaspoon pepper
26 jumbo pasta shells, cooked
4 cups marinara sauce
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup chopped fresh basil

Directions

1

Drain spinach well, pressing between paper towels.
2

Stir together spinach and next 5 ingredients. Spoon mixture into cooked shells.
3

Spread half of marinara sauce in a lightly greased 13- x 9-inch baking dish. Arrange shells over sauce; top with remaining sauce.
4

Bake, covered, at 350° for 40 minutes. Uncover, and sprinkle with mozzarella cheese; bake 5 to 10 more minutes. Sprinkle with basil.