Stuffed Shells Florentine: Jumbo Pasta Shells stuffed with a flavorful spinach, tomato, and mushroom mixture.
HI, Lovelies! It’s meeeeee! Happy Sunday!!
How was your long weekend? I hope you all had a wonderful time!
Are you hungover? I am, except that my hangover is a food-hangover. I purposely didn’t eat any potatoes or bread – all I wanted was meat. The carnivore in me had to come out. Later that evening I hung out with my buddies, Mojito and Chardonnay. I love their names…
Because I’m still in that holiday-food-mood, I’m inhaling a DQ Sundae as I’m typing…
Remember? Weekend calories don’t count.
Umm, are you ready for Monday?! (EWW!)
Hmmmm. So, what do we have here?!
OH! It’s just some jumbo stuffed shells with really good Florentine-ian (what?!) food!
I had this box of jumbo shells sitting in the pantry for, like, months. Not sure what I initially wanted to do with them, but when the almost-wilted spinach called out for me from the crisper drawer, I quickly found a solution to them shells.
This dish is so amazing because it can feed an army, and because of its very few layers of ingredients and flavors. There’s tomatoes, there’s spinach, lots o’ garlic, meaty mushrooms, and a drizzle of a really, really good olive oil. 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!
And, in case you were wondering, Florentine is just a fancy way of saying “prepared with spinach”. And prepared in Florence?? Possibly?
Also? I just wasted 2 hours of my life watching Kitchen Nightmares.
- 1 box (12-oz) Jumbo Shells
- 3 tablespoons olive oil (I used Star Grapeseed Oil)
- 4 to 5 cups sliced button mushrooms (about 2 8-ounce packages)
- 3 garlic cloves , minced
- 2 cans (14-oz each) stewed diced tomatoes
- 2 bags (16-oz each) fresh baby spinach leaves
- salt and fresh ground pepper , to taste
- 1 cup tomato sauce , divided
- 1 cup part-skim shredded mozzarella cheese
- Cook Shells according to the directions on the box.
- In the meantime, preheat oven to 400.
- In a large skillet, heat olive oil over medium-high heat.
- Add sliced mushrooms and cook for 2 to 3 minutes, or until tender.
- Stir in garlic and continue to cook for 1 minute.
- Add tomatoes and spinach.
- Season with salt and pepper; continue to cook for 3 minutes or until spinach is wilted.
- Remove from heat.
- Drain shells and rinse with cold water; pat dry with paper towel.
- Spread 1/2-cup tomato sauce on the bottom of a baking dish.
- Stuff each shell with 2 tablespoons of the spinach mixture and arrange in baking dish.
- Drizzle a little bit of olive oil over each shell.
- Spoon the rest of the tomato sauce over stuffed shells.
- Sprinkle with shredded mozzarella cheese.
- Cover and bake for 30 minutes.
- Remove from oven.