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    • Sep 12thStuffed Florentine Shells

      After a purchase of mixed wheat, tomato, and spinach shells, I decided to experiment with creating my own recipe for the stuffing and the sauce. Hope you enjoy the results. We did!

      Stuffed Florentine Shells

      Pre-cook a pound of crumbled sweet Italian sausage.

      Cook the shells as directed on the package. Set aside while you are mixing the filling.

      Preheat oven to 350 degrees.

      Filling

      • 12 ounces ricotta cheese
      • 1 pound sweet Italian sausage
      • 12 ounces grated parmesan cheese
      • 2 eggs
      • 1 T. chopped parsley
      • 3 ounces chopped fresh baby spinach
      • 1 t. sea salt
      • 1 t. coarse ground pepper

      Sauce

      • 29 ounces tomato sauce
      • 14.5 ounces petite diced tomatoes, with sauce
      • 3/4 cup pinot grigio wine
      • 2 T. Basil
      • 2 T. Oregano
      • 2 t. Garlic Granules
      • 1 t. sea salt

      Combine ingredients for the sauce in a large saucepan and cook over medium heat for 20 minutes.

      Fill the cooked shells with the stuffing and place in a 9 x 13 baking dish. Cover with sauce. Cover and bake for 30 minutes.

       

       

       

       

       

       

       


      This entry was posted in Cooking with Wine by admin
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