Friday, September 27, 2013

Spinach & Artichoke Stuffed Shells

To see an updated post with more pictures click here!

I made this dish a few years ago and it was a big hit! I don't know why I haven't made it since, but it is now on the grocery list for next week!

To make this dish you will need:
  • 6 oz. fresh SPINACH, chopped
  • 1 clove GARLIC, minced
  • 2 Tbs OLIVE OIL
  • 15 oz. can ARTICHOKE HEARTS, drained & chopped
  • 1 & 1/3 cup PARMESAN CHEESE 
  • SALT
Begin by heating a pot of water to boil the pasta shells. Boil the shells until they are just under al dente since they are going to go into the oven to cook some more. Heat the olive oil in a sauce pan and then add the garlic. Cook the garlic for about 30 seconds and then add the spinach. Once the spinach is wilted, drain any excess liquid and put the spinach into a medium bowl. Add the ricotta cheese, artichoke hearts, and 1 cup of Parmesan cheese to the bowl, and then season with salt and pepper. Stir to combine all of the ingredients and then spoon the mixture into a sandwich baggie.

Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray and then spread 1 cup of the marinara sauce in the bottom. Cut off one of the bottom corners of the baggie to create an opening about the size of a nickel. Once the pasta shells are cooked, squeeze the filling from the baggie into each shell and place in the baking dish on top of the sauce. Once all of the shells have been filled, cover them with the second cup of marinara sauce. 

Sprinkle the remaining 1/3 cup of Parmesan cheese on top of the shells and sauce. If you want it to be extra cheesy you can also sprinkle some mozzarella cheese on top! Bake for 30-40 minutes!

The website where I found this recipe is:

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