* Exported from MasterCook *

Stuffed Shells Florentine

Recipe By : More Healthy Homestyle Cooking by Evelyn Tribole
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
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12 ounces jumbo shells -- (about 30 shells)
2 cups low-fat marinara sauce
1 10-oz pkg frozen chopped spinach -- thawed & squeezed
3 cups fat-free ricotta cheese -- (24 ounces)
1/2 cup freshly grated Parmesan cheese -- (2 ounces)
3 tablespoons chopped fresh basil
2 tablespoons unbleached or all-purpose flour
2 garlic cloves -- chopped
1/2 teaspoon fennel seeds
1/2 cup shredded reduced-fat mozzarella cheese -- (2 ounces)

Cook the shells according to the package directions. Drain.

Meanwhile, preheat the oven to 375 degrees F. Spread 1/2 cup of the marinara sauce over the bottom of a 13" x 9" baking dish.

In a large bowl, combine the spinach, ricotta, Parmesan, basil, flour, garlic, and fennel seeds. Mix well. Spoon some of the filling into each shell. Place the shells, filling side up, in the baking dish. Spoon the remaining 1-1/2 cups sauce over the shells and top with the mozzarella. Cover loosely with foil and bake for 30 minutes, or until the cheese is melted and the filling is hot.

Makes 6 servings.

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NOTES : Per serving, per recipe:
437 Calories; 6 g. Fat; 2 g. Fiber; 24 mg. Cholesterol

9 POINTS

M.C. formatted by Dina (mdkbweiss@erols.com) on 11/5/00.