Name: Spinach-Artichoke Stuffed Shells
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 c. baby spinach, chopped -; 1 15-oz. can artichoke hearts, drained and chopped -; 2 c. ricotta -; 1 c. shredded mozzarella -; 3/4 c. freshly grated Parmesan, divided -; 3 cloves garlic, finely chopped -; 1 large egg -; Kosher salt -; Freshly ground black pepper -; 1 stick butter -; 1/2 c. heavy cream -; 1 lb. cooked jumbo shells -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Spinach-Artichoke Stuffed Shells

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 -

How to cook deliciously - Spinach-Artichoke Stuffed Shells

1. Stage

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. Stage

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. Stage

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. Stage

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