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Pasta Shells Florentine

Yield 6 to 8 servings
Let cooked shells stand in cold water to prevent them from drying out.


  • 2 (10-ounce) packages frozen chopped spinach, thawed
  • 2 (15-ounce) containers ricotta cheese
  • 1 cup (4 ounces) shredded Parmesan, Romano, and Asiago cheese blend
  • 1 (0.4-ounce) envelope buttermilk Ranch dressing mix
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pepper
  • 26 jumbo pasta shells, cooked
  • 4 cups marinara sauce
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup chopped fresh basil

How to Make It

  1. Drain spinach well, pressing between paper towels.

  2. Stir together spinach and next 5 ingredients. Spoon mixture into cooked shells.

  3. Spread half of marinara sauce in a lightly greased 13- x 9-inch baking dish. Arrange shells over sauce; top with remaining sauce.

  4. Bake, covered, at 350° for 40 minutes. Uncover, and sprinkle with mozzarella cheese; bake 5 to 10 more minutes. Sprinkle with basil.