Florentine Stuffed Shells
24 jumbo pasta shells
15 oz. ricotta cheese
1/2 c shredded mozzarella
1/4 c grated parmesan
1 10-oz pkg frozen spinach, thawed and squeezed dry
1/4 c finely chopped onion
1/2 tsp dried Italian seasoning
1 28-oz can crushed tomatoes
1 6-oz can tomato paste
1/2 c finely chopped onion
1 tsp crushed fresh garlic
1/4 c dry red wine or beef broth (I used Chianti)
2 T grated Parmesan
2 tsp dried Italian seasoning
1/4 tsp ground black pepper
Sauce: Combine crushed tomatoes, tomato paste, 1/2 c onion, garlic, red wine, 2 T Parmesan, 2 tsp Italian seasoning, and black pepper in a 1.5-qt pot and bring to a boil over med-high heat. Reduce to low; cover and simmer 20 minutes.
Filling: Combine ricotta cheese, mozzarella, 1/4 c Parmesan, spinach, 1/4 c onion, and 1/2 tsp Italian seasoning in a medium bowl and stir to mix well. Set aside.
Cook shells al dente. Drain and rinse. Coat a 9X13 pan with Pam. Spoon a rounded tablespoon of filling into each shell. Arrange in pan; pour sauce over. Bake at 350 degrees for 25 to 30 minutes.