Pasta Shells Florentine

(from castro15’s recipe box)

Categories: Pasta


  • 16 jumbo pasta shells
  • 10 oz. package frozen chopped spinach, thawed and drained
  • 8 oz. package shredded mozzarella
  • 1 cup cottage cheese
  • 1 egg white, lightly beaten
  • 2 tbsp Italian seasoning, crushed
  • 1 tbsp grated Parmesan, plus more for garnish
  • 1/4 tsp nutmeg
  • 2 cups spaghetti sauce


  1. Preheat oven to 375. Line a 2-quart baking dish with foil and parchment paper.

  2. Cook pasta as directed until al dente. Drain and rinse.

  3. Stir together spinach, mozzarella, cottage cheese, egg white, Italian seasoning, Parmesan, and nutmeg in a bowl. Spread 1 cup spaghetti sauce evenly over bottom of prepared dish. Fill each pasta shell with a heaping tbsp of spinach mixture and set in dish. Spoon remaining sauce over shells. Cover with foil.

  4. Bake, covered, until shells are heated through, 30-45 minutes. Sprinkle with Parmesan.

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