Creamy Spinach and Artichoke Stuffed Shells with Garlic Bread
ingredients:
Pantry Items
12 ounces ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
12 jumbos pasta shell
24 ounces marinara sauce
Fresh Produce & Herbs
10 ounces fresh spinach
14 ounces marinated artichoke hearts
Seasonings & Spices
3 cloves garlic
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
instructions :
Step 1: Prepare the pasta shells
Preheat oven to 375°F. Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
12 jumbo pasta shells
Step 2: Make the spinach and artichoke filling
In a large bowl, mix together the ricotta cheese, 1/2 cup of the mozzarella cheese, 1/4 cup of the parmesan cheese, spinach, chopped artichoke hearts, garlic, dried basil, dried oregano, and black pepper until well combined.
12 ounces ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
10 ounces fresh spinach
14 ounces marinated artichoke hearts, chopped
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
Step 3: Stuff the pasta shells
Stuff the cooked pasta shells with the spinach and artichoke filling.
Step 4: Assemble and bake
Spread 1 cup of the marinara sauce in the bottom of a 9×13 inch baking dish. Arrange the stuffed shells in the dish. Pour the remaining marinara sauce over the top and sprinkle with the remaining 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake for 20-25 minutes, until heated through and the cheese is melted.
1 24-ounce jar marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
Step 5: Serve with garlic bread
Prepare your favorite garlic bread recipe or purchase pre-made garlic bread to serve alongside the stuffed shells.