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Pasta Shells stuffed with spinach, mushrooms, and tomatoes
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Stuffed Shells Florentine

10 10 10
WW Freestyle: 10
Prep Time10 mins
Cook Time40 mins
Total Time50 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

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 

  • Preheat oven to 350F.
  • Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
  • In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
  • Add sliced mushrooms and cook for 5 minutes.
  • Stir in garlic; add remaining butter, and continue to cook for 1 minute.
  • Add in drained tomatoes.
  • Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
  • 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.
  • Remove from heat. Taste for seasonings and adjust accordingly.
  • Drain shells and rinse with cold water; pat dry with paper towel.
  • Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
  • Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
  • Sprinkle the stuffed shells with shredded mozzarella cheese.
  • Bake for 20 to 25 minutes, or until bubbly.
  • Remove from oven.
  • Garnish with parsley and serve.

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