These shells were really delicious. I have been wanting to make shells for awhile and just getting around to it. My kids loved them and so did my husband. I didn't get to bake them long enough to make my cheese brown because we had to get to church, but they were still great. The filling is lighter than the normal shell filling, and very bright in flavor.
If you are wondering what to make for your sweetie today, this would be a great choice!
SPINACH AND ARTICHOKE STUFFED SHELLS
- 1 box shells
- 15 oz. ricotta cheese
- 1 box frozen chopped spinach, thawed and squeezed dry
- 1 can artichokes in water, drained and chopped med. fine
- 2 garlic cloves crushed/minced
- handful of fresh parsley, chopped
- zest from 1/2 lemon
- fresh grated nutmeg
- 1 egg
- 1 cup parm cheese, divided
- 2 cup mozzarella cheese divided
- jar of favorite sauce or homemade sauce
Cook pasta in salted boiling water for about 6-7 minutes. Drain and spread out on cookie sheet or cutting board so they don't stick.
In large bowl, mix together, ricotta, 1 cup mozz., 3/4 c. parm. cheese, lemon zest, garlic, spinach, artichokes, parsley and egg. Grate some fresh nutmeg in as well.
Preheat oven to 350 degrees. In 9x13 pan, pour about an inch of sauce into bottom of pan.
Spoon cheese mixture into each shell and place seam side up in sauce. Continue until all cheese mixture is gone. (I had lots of extra shells and threw them in a little pan with sauce and some cheese on top and baked them up too.)
Spoon sauce over top just in drizzle. Sprinkle remaining parm and mozz. cheese over shells. Cover and bake for 25 minutes. Uncover and bake another 15-20 minutes, until sauce is bubbly and cheese is melted and lightly browned.