Stuffed Shells Florentine Recipe serves: 8
Prep Time 30 Minutes
Cook Time 35 Minutes

Stuffed Shells Florentine


  • 1 jar Bertolli® Five Cheese with Asiago & Fontina Cheeses Sauce
  • 1 container (15 oz.) Sargento® Ricotta Cheese
  • 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups Sargento® Artisan Blends® Shredded Whole Milk Mozzarella Cheese (about 6 oz.)
  • 1/4 cup Sargento® Artisan Blends® Shredded Parmesan Cheese
  • 1 egg
  • 3 Tbsp. pine nuts, toasted and finely chopped (optional)
  • 1 tsp. salt
  • 1 box (12 oz.) jumbo shells pasta (about 24 shells), cooked and drained


  1. Preheat oven to 350°.
  2. Evenly spread 1/2 cup Sauce in 13 x 9-inch baking dish; set aside.
  3. Combine ricotta cheese, spinach, 1/2 cup mozzarella cheese, Parmesan cheese, egg, nuts and salt in large bowl. Fill shells with cheese mixture, then arrange in baking dish. Evenly top with remaining Sauce. Cover with aluminum foil and bake 25 minutes. Remove foil and sprinkle with remaining 1 cup mozzarella cheese. Bake uncovered an additional 10 minutes or until cheese is melted.