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Florentine Shells

Here's the recipe for Florentine Shells that I'm going to try this week. Two of my sister-in-laws make this often and really like it.

Florentine Shells
Pampered Chef
Prep Time: 40 minutes Cook time: 45 minutes

18 uncooked jumbo pasta shells
15 ozs part-skim ricotta cheese
10 ozs frozen chopped spinach, thawed, drained and squeezed dry
2 cups (8 ozs) shredded Italian cheese blend, divided
¾ cup half-and-half, divided
1 oz graded Parmesan cheese (about ¼ cup)
1 garlic clove, pressed
½ tsp dried basil leaves
½ tsp dried oregano leaves
1/8 tsp salt
1 jar (26-28 ounces) spaghetti sauce

Preheat oven to 350 degrees. Cook pasta shells according to package directions; drain.

Meanwhile, in a large batter bowl, combine ricotta cheese, spinach, 1½ cups of the Italian cheese blend and ¼ cup of the half-and-half. Grate Parmesan cheese into the bowl (or use pre-graded). Press garlic into the mixture. Add seasonings; mix well and set aside.

In small batter bowl, whis spaghetti sauce and remaining ½ cup half-and-half until blended. Reserve 1 cup of the sauce mixture; spread remaining sauce mixture over bottom of 13x9 pan. Use a spoon to fill each shell with rounded scoop of spinach mixture. Arrange filled shells in the pan. Top evenly with reserved sauce mixture. Cover.

Bake, covered, 40 minutes. Remove the cover and sprinkle shells with remaining ½ cup Italian cheese blend. Continue baking, uncovered, 5 minutes or until cheese is melted. Remove from oven; let stand 10 minutes.

Makes 6 servings.

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