Spinach stuffed Shells in Florentine Sauce Recipe

Name: Spinach stuffed Shells in Florentine Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings
Ingredients: 1 bag Arctic Gardens spinach; 1 tbsp (15 ml) olive oil; 3 cloves of garlic, finely chopped; 1 onion, chopped; 1 28 oz can (796 ml) diced tomatoes; 1 cup (250 ml) sauce tomatoes; ½ cup (125 ml) 15% cooking cream or 35% cream; 3 tbsp (45 ml) pesto; 20 large shells (pasta); 1 ½ cups (375 ml) ricotta; 1/3 cup (80 ml) grated parmesan; 1 egg; Salt and freshly ground pepper

Ingredients

1 bag Arctic Gardens spinach
1 tbsp (15 ml) olive oil
3 cloves of garlic, finely chopped
1 onion, chopped
1 28 oz can (796 ml) diced tomatoes
1 cup (250 ml) sauce tomatoes
½ cup (125 ml) 15% cooking cream or 35% cream
3 tbsp (45 ml) pesto
20 large shells (pasta)
1 ½ cups (375 ml) ricotta
1/3 cup (80 ml) grated parmesan
1 egg
Salt and freshly ground pepper

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 4-6 servings

Instructions

Thaw spinach according to package instructions.
Press the spinach in your hands to extract all of the water.
In a pot, heat the oil to medium heat and sauté the onions and garlic for 5 minutes.
Add the tomatoes, tomato sauce, cream and 1 tbsp (15 ml) of pesto.
Bring to a boil and simmer for 15 to 20 minutes.
In the meantime, in another pot, cook the pasta shells according to package instructions. Drain.
Put a little more than half of the spinach in a bowl.
Add the remaining pesto, ricotta, parmesan, egg, salt and pepper.
Incorporate the rest of the spinach into the rosé sauce and season to taste.
Preheat to the oven to 400o F (200o C).
Pour the sauce into the lasagna pan that is going into the oven.
Fill the shells with the cheese and spinach mixture and put on top of the sauce.
Cover and bake in the oven for 20 to 25 minutes
Alternative uses for the rosé sauce: on chicken, fish, pasta, as a sauce for pizza, etc.