Spinach - Artichoke Stuffed Shells

What a hot cheesy mess.

 

Yields: 4 Servings

Prep Time: 15 Mins

Total Time: 35 Mins

 

INGREDIENTS

  1. 3 c. baby spinach, chopped

  2. 1 15-oz. can artichoke hearts, drained and chopped

  3. 2 c. ricotta

  4. 1 c. shredded mozzarella

  5. 3/4 c. freshly grated Parmesan, divided

  6. 3 cloves garlic, finely chopped

  7. 1 large egg

  8. kosher salt

  9. Freshly ground black pepper

  10. 1 stick butter

  11. 1/2 c. heavy cream

  12. 1 lb. cooked jumbo shells

 

DIRECTIONS

  1. Preheat oven to 350º. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan and garlic and stir until combined. Stir in egg, then season with salt and pepper.

  2. Make Alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper. [Editor's note: You can also skip making your own Alfredo sauce by using a jarred Alfredo sauce.]

  3. Spoon a thin layer of Alfredo sauce onto the bottom of the baking dish. Stuff cooked shells with spinach-artichoke mixture and place in baking dish. Spoon more sauce on top of shells.

  4. Bake until warmed through and cheese is melty, 18 to 20 minutes. Serve.

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Photo by Chesea Lupkin

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