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Spinach stuffed Shells in Florentine Sauce Recipe

Spinach stuffed Shells in Florentine Sauce
Source: Arctic Gardens


  • 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
4-6 servings


  • 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. 


A recipe from Arctic Gardens

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