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Stuffed Shells Florentine

Stuffed Shells FlorentineOnions, red peppers, carrots, spinach and basil combined with ricotta cheese form the stuffing for shell pasta that sits atop a tomato sauce. The baked dish couldn’t be tastier. 

Prep Time: 25 minutes

Cook Time: 35 minutes

Serves: 8 entrée portions

24 (10 oz) Jumbo Shells $2.20
2 Tbsp. olive oil $0.20
2 cloves of garlic, minced $0.20
1/4 cup onion, chopped fine $0.10
1 red bell pepper, finely diced $0.73
1 carrot, finely chopped $0.12
10 oz. pkg frozen chopped spinach, thawed and squeezed dry $1.80
1/4 cup fresh chopped basil $0.52
2 cups ricotta cheese $1.60
Salt and black pepper, to taste $0.06
14 oz. can stewed tomatoes, chopped in their juice $1.20
1 (8oz.) can tomato paste $0.96
2 (8oz.) cans tomato sauce $2.40
 Total: $12.09
   
ESTIMATED FOOD COST FOR 8: $1.51/serving
Chalk Board Menu Price: $7.95
Gross Profit Per Plate: $6.44
Food Cost % (for 6) 19%


Estimated Profit -
Your prices may vary slightly.

Directions:

  1. Cook pasta according to package directions. Drain.
  2. Preheat oven to 350°.
  3. In large skillet, heat oil over medium heat, then add garlic & onions. Cook until onions are transparent. Stir in the red peppers & carrot. Cook until the vegetables have softened; stir frequently. Stir in spinach & basil until spinach is hot. Season with salt & pepper.
  4. Transfer mixture to a large bowl & cool slightly. Stir in Ricotta.
  5. In a 13 x 9 inch baking dish, stir together the stewed tomatoes with their juice, tomato sauce & tomato paste.
  6. Put the cheese mixture in a pastry bag, then fill the jumbo shells. Place filled shells on top of the sauce in the baking dish. Spoon some of the sauce over the shells, cover & back in the over for 25 minutes.
  7. Uncover & cook for another 10 minutes. Place the shell on plate & spoon sauce over the shell; server immediately.