Best Pasta Shells Florentine Recipes

PASTA SHELLS FLORENTINE

Pasta Shells Florentine image

Large pasta shells stuffed with lowfat cheeses and spinach, smothered in marinara sauce and baked. You can use 2 tablespoons egg substitute in place of the egg white if you prefer. Lighten it up even more by using nonfat cottage cheese.

Provided by KDCG

Categories World Cuisine Recipes European Italian

Yield 4

Number Of Ingredients 9

Ingredients

16 jumbo pasta shells
1 (10 ounce) package frozen chopped spinach, thawed and drained
6 ounces low fat mozzarella cheese, shredded
1 cup low-fat cottage cheese
1 egg white
1 tablespoon grated Parmesan cheese
¼ teaspoon ground nutmeg
2 tablespoons Italian seasoning
1 (16 ounce) jar spaghetti sauce

Steps:

In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
Preheat oven to 375 degrees F (175 degrees C).
In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
Fill each pasta shell with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 8x12 inch baking dish, spread evenly. Place shells in pan. Spoon remaining spaghetti sauce over shells. Cover with aluminum foil and bake for 30 to 40 minutes, or until shells are heated through.

Nutrition Facts : Calories 538.5 calories, Carbohydrate 73.4 g, Cholesterol 30.4 mg, Fat 12.2 g, Fiber 8.1 g, Protein 34.7 g, SaturatedFat 5.8 g, Sodium 1078.5 mg, Sugar 12.5 g

CHICKEN FLORENTINE UNSTUFFED PASTA SHELLS

Chicken Florentine Unstuffed Pasta Shells image

Enjoy the glorious cheesiness of pasta shells stuffed with chicken Florentine without the hassle of, well, stuffing the shells.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 12 servings, 1 cup each

Number Of Ingredients 11

Ingredients

4 cups medium pasta shells, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
2 tubs (8 oz. each) PHILADELPHIA Cream Cheese Spread
3/4 cup milk
1-1/2 tsp. dried Italian seasoning
1 tsp. garlic powder
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1 cup KRAFT Shredded Italian* Five Cheese Blend
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup torn fresh basil

Steps:

Heat oven to 400ºF.
Cook pasta as directed on package, omitting salt. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 5 to 6 min. or until no longer pink, stirring frequently. Stir in pasta sauce. Spoon into 13x9-inch baking dish sprayed with cooking spray.
Drain pasta; spoon over sauce. Mix cream cheese spread, milk, Italian seasoning and garlic powder in medium bowl until blended. Add spinach; mix well. Spoon over pasta. Top with cheeses; cover.
Bake 45 min., uncovering for the last 10 min. Let stand 5 min. before topping with basil and serving.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 20 g