Stuffed Shells Florentine

Delicious and cheesy pasta shells stuffed with a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and the perfect easy, weeknight dinner!

EASY SPINACH STUFFED PASTA SHELLS

Pasta shells stuffed with a cheesy spinach and mushroom mixture is the ultimate comfort dinner, and it’s SO easy to make.

Stuffed shells are a fun and tasty option for pasta night, but also a clever way to sneak in some good-for-you veggies. Covered and masked in cheese, of course. 

Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or even a pot luck. It makes a lot of filling that holds up well, and you’ll be able to stuff around 20 shells. 

HOW TO MAKE STUFFED SHELLS WITH SPINACH

…OR FLORENTINE, which is a fancy way of saying a recipe that features spinach. 

• Cook pasta shells according to package directions. I advise to undercook them a bit, or cook to al dente, because the shells will finish cooking in the oven. If you overcook, they will tear and fall apart.
• While pasta is cooking, prepare the filling: In a large skillet, cook the mushrooms for 5 minutes.
• Then, add drained diced tomatoes, some seasonings, and finally baby spinach. Since we’re using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next – I break it up into 3 batches.
• Coat the bottom of a 9×13 baking dish with marinara sauce.
• Stuff the prepared shells with the spinach filling, and arrange them over the marinara sauce in the baking dish.
• Sprinkle mozzarella cheese all over the pasta shells. 
• Bake in a 350F preheated oven for 20 to 25 minutes, or until bubbly.
• Serve.

This dish is so amazing because it can feed an army, and because of its very few layers of ingredients. There’s tomatoes, there’s spinach, lots of garlic, meaty mushrooms, and cheese.

If, for some reason, you are not a fan of mushrooms (WHAT?!?), leave them out. You can add ground meat instead, but I would suggest to reconsider – ‘shrooms are good!

HOW TO FREEZE STUFFED PASTA SHELLS

• PREPARE everything up to the point of baking. DO NOT bake.
• Let completely cool and cover tightly with plastic wrap and again with foil. Freeze for up to 3 months. 
• When ready to bake, remove foil and plastic cover; bake at 350 for 45 to 50 minutes, or until bubbly and slightly browned on top.

MORE PASTA RECIPES

• Creamy Ricotta Spinach and Chicken Cannelloni
• Chicken Bruschetta Pasta
• Creamy Shrimp Fettuccine Pasta
• One Pot Italian Chicken Tortellini

ENJOY!

TOOLS USED IN THIS RECIPE

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Stuffed Shells Florentine

10

10

10

WW Freestyle: 10

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Delicious and cheesy Pasta Shells stuffed with a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and the perfect easy, weeknight dinner!

Course: Dinner

Cuisine: Italian, Mediterranean

Servings: 6

Calories: 338 kcal

Author: Katerina | Diethood

Ingredients

• 1 box (12 ounces) Jumbo Pasta Shells
• 1 tablespoon butter, divided
• 8 ounces sliced mushrooms
• 4 cloves garlic, minced
• 2 cans (14 ounces each) diced tomatoes, drained
• 10 to 12 ounces fresh baby spinach
• salt and fresh ground pepper, to taste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon dried basil
• 1 cup marinara sauce
• 1 1/2 cups part-skim shredded mozzarella cheese
• chopped fresh parsley

Instructions

1. Preheat oven to 350F.

2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.

3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.

4. Add sliced mushrooms and cook for 5 minutes.

5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.

6. Add in drained tomatoes.

7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.

8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.

9. Remove from heat. Taste for seasonings and adjust accordingly.

10. Drain shells and rinse with cold water; pat dry with paper towel.

11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.

12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.

13. Sprinkle the stuffed shells with shredded mozzarella cheese.

14. Bake for 20 to 25 minutes, or until bubbly.

15. Remove from oven.

16. Garnish with parsley and serve.

Recipe Notes

WW FREESTYLE POINTS: 10

 

How to freeze stuffed shells:

• PREPARE everything up to the point of baking. DO NOT bake.
• Let cool and cover tightly with plastic wrap and again with foil. Freeze for up to 3 months. 
• When ready to bake, remove foil and plastic cover; bake at 350 for 45 minutes, or until bubbly and slightly browned on top.

Nutrition Facts

Stuffed Shells Florentine

Amount Per Serving

Calories 338 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 4g20%

Cholesterol 22mg7%

Sodium 643mg27%

Potassium 967mg28%

Carbohydrates 51g17%

Fiber 5g20%

Sugar 7g8%

Protein 18g36%

Vitamin A 5840IU117%

Vitamin C 32.5mg39%

Calcium 345mg35%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

Keywords: easy pasta dinner, mushroom recipes, pasta recipes, spinach recipe, vegetarian dinners, vegetarian recipe