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.