Stuffed Shells Florentine with Garlic Parmesan Sauce

VIDEO LINK: https://youtu.be/9Hd7qU1VoJY

Yields: 6 servings         Prep Time: 30 Minutes        Cook Time: 30-35 Minutes

Ingredients

Pasta & Spinach Filling:

• 1 lb. Jumbo pasta shells
• 32 oz. Whole-milk ricotta
• 8 oz. Fresh baby spinach, roughly chopped
• 3 tbsp. Olive oil
• 1 tsp. Minced garlic (for the spinach)
• 16 oz. Shredded Mozzarella & Provolone blend (Divided: 1 cup for filling, remainder for topping)
• 2 tbsp. Grated Parmesan cheese
• 1 large Egg
• 1 tbsp. Fresh Italian parsley, chopped (plus extra for garnish)
• Salt and black pepper, to taste

Garlic Parmesan Sauce:

• 2 tbsp. Butter
• 2 tbsp. Minced garlic
• ¼ cup Dry white wine (e.g., Pinot Grigio)
• 1 quart (32 oz.) Heavy cream
• ¼ tsp. Black pepper
• 1 cup Grated Parmesan cheese

Instructions

1. Prep & Cook the Spinach: Preheat your oven to 375°F. In a skillet over medium heat, warm 3 tbsp. of olive oil. Add 1 tsp. of minced garlic and the chopped spinach. Season with salt and pepper to taste. Sauté until wilted and cooked down. Remove from the pan, drain any excess moisture completely, and set aside to cool.

2. Boil the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the jumbo shells and cook for 2 minutes less than the package's al dente instructions. Drain and immediately shock the shells in an ice bath until cooled. Drain well and set aside.

3. Mix the Florentine Filling: In a large mixing bowl, combine the ricotta, 1 cup of the mozzarella/provolone blend, 2 tbsp. of Parmesan, the egg, 1 tbsp. of chopped parsley, and salt and pepper to taste. Once the cooked spinach has cooled, fold it into the ricotta mixture until well combined.

4. Build the Sauce Base: In a large skillet over medium heat, melt the butter and add 2 tbsp. of minced garlic. Cook just until the garlic becomes fragrant (do not let it brown). Pour in the white wine and let it cook down and reduce.

5. Simmer & Thicken the Cream: Once the wine has reduced, pour in the heavy cream and add ¼ tsp. of black pepper. Bring to a gentle simmer. Continuously stir the sauce as it simmers and allow it to thicken.

6. Finish the Sauce: Once the cream has cooked down and thickened, completely remove the skillet from the heat. Stir in 1 cup of grated Parmesan cheese until completely smooth. Let the sauce rest for 5 minutes.

7. Stuff & Assemble: Spread a generous layer of the garlic Parmesan cream sauce evenly across the bottom of a 9x13-inch baking tray. Stuff each cooled pasta shell generously with the ricotta-spinach filling and arrange them side-by-side on top of the sauce.

8. Top & Bake: Pour the remaining cream sauce evenly over the stuffed shells. Spread the remaining shredded mozzarella and provolone blend evenly across the top.

9. Bake & Garnish: Bake for 30–35 minutes on 375 f / 191 c, or until the cheese is fully melted, bubbly, and golden. Remove from the oven, garnish with a final dusting of grated Parmesan cheese and fresh chopped parsley. Let rest for a few minutes, serve, and enjoy!