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Spinach stuffed Shells in Florentine Sauce
Spinach stuffed Shells in Florentine Sauce

Spinach stuffed Shells in Florentine Sauce

Portions 4 - 6
Preparation Time
Cooking Time


1 bag Arctic Gardens spinach

1 tbsp (15 ml) olive oil

3 cloves of garlic, finely chopped

1 onion, chopped

1 28 oz can (796 ml) diced tomatoes

1 cup (250 ml) sauce tomatoes

½ cup (125 ml) 15% cooking cream or 35% cream

3 tbsp (45 ml) pesto

20 large shells (pasta)

1 ½ cups (375 ml) ricotta

1/3 cup (80 ml) grated parmesan

1 egg

Salt and freshly ground pepper


1- Thaw spinach according to package instructions. Press the spinach in your hands to extract all of the water.

2- In a pot, heat the oil to medium heat and sauté the onions and garlic for 5 minutes. Add the tomatoes, tomato sauce, cream and 1 tbsp (15 ml) of pesto. Bring to a boil and simmer for 15 to 20 minutes.

3- In the meantime, in another pot, cook the pasta shells according to package instructions. Drain.

4- Put a little more than half of the spinach in a bowl. Add the remaining pesto, ricotta, parmesan, egg, salt and pepper.

5- Incorporate the rest of the spinach into the rosé sauce and season to taste.

6- Preheat to the oven to 400o F (200o C).

7- Pour the sauce into the lasagna pan that is going into the oven.

8- Fill the shells with the cheese and spinach mixture and put on top of the sauce.

9- Cover and bake in the oven for 20 to 25 minutes

Alternative uses for the rosé sauce: on chicken, fish, pasta, as a sauce for pizza, etc. 



Nutrition Facts (per serving):

Calories: 430

Protein:  19 g

Fat:    25 g

Carbohydrate:  34 g

Fibre:   5 g

Sodium: 500 mg

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