Pasta Shells Florentine Recipe -
Pasta Shells Florentine Recipe

Pasta Shells Florentine

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"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."

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Original recipe makes 4 servings Change Servings


  1. In a large pot of salted water boil pasta shells until al dente. Drain well and rinse.
  2. Preheat oven to 375 degrees F (175 degrees C).
  3. In medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg, and Italian seasoning until blended.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 25, 2007

I substituted skim ricotta cheese for the cottage cheese and used the whole egg. I cut down a little on the Italian seasoning and added some sauted garlic and onions to the cheese mixture. It was really good.

Most Helpful Critical Review
Oct 15, 2006

Too much flavor of the italian seasoning. I would recommend cutting it in half next time. Also needed a little kick so I added some cayenne pepper which made it much better.

Mar 17, 2006

This was great! I made a few modifications though. My husband and I absolutely hate cottage cheese, so I used skim milk ricotta. I included some minced fresh garlic and added a cup each of finely chopped carrots and broccoli to the mixture. Gotta get your veggies! I will definitely make this again.

Nov 09, 2006

I chickened out and used part skim ricotta instead of the cottage cheese. Followed the rest of the recipe exactly. Use a meat spaghetti sauce to satisfy by meat-lovin' boyfriend. Delicious! Enjoyed the leftovers even more.

Jun 16, 2009

Yanno, I hate to be THAT person. You know the type. The person that changes everything up in a recipe. But I did it. I added one small onion and one garlic clove, minced and sautéed together. I also doubled up on the cottage cheese because it was just looking a little too spinach-y for me. And I'm reeeeally glad I did both of those things. It was wicked delicious, especially with a roasted red pepper/Italian sausage sauce over top. The cook time is right on, the amounts are perfect, and I'm sure it'd be just fine for some without the onion/garlic/extra cheese. The beauty of a good recipe is it's versatility, and this has it in spades. Thanks.

Mar 27, 2003

This was quick (not including cooking time) and easy. It was wonderful because we had all the ingredients on hand. My husband and I decided it was a keeper. (I especially liked the spinach.)

Mar 27, 2003

i really loved these shells. they are so light and easy to make, and very much like the ones at a five star resturaunt. I ended up using a bit more sauce that listed, but i urge everyone to try this dish at least once!! thanks mamaclare

Mar 31, 2003

There is a prominant taste of "sage" that seems to take over the recipe. The overall taste is very bland and it tastes like a typical "lowfat" recipe.


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  • Calories
  • 539 kcal
  • 27%
  • Carbohydrates
  • 73.4 g
  • 24%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 12.2 g
  • 19%
  • Fiber
  • 8.1 g
  • 32%
  • Protein
  • 34.7 g
  • 69%
  • Sodium
  • 1078 mg
  • 43%

* Percent Daily Values are based on a 2,000 calorie diet.

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