Spinach-Artichoke Stuffed Shells
Ingredients
- Salt ⓘ
- 20 large pasta shells ⓘ
- 1 (28-ounce) can whole San Marzano tomatoes ⓘ
- 7 to 8 fresh basil leaves, torn ⓘ
- 3 tablespoons butter, melted
- Black pepper ⓘ
- 2 tablespoons EVOO (extra-virgin olive oil) ⓘ
- 3 garlic cloves, finely chopped or grated
- 1 (10-ounce) box chopped frozen spinach, defrosted (or 3/4 pound fresh young spinach, chopped) ⓘ
- Freshly grated nutmeg ⓘ
- 1 (10-ounce) box frozen baby or regular artichoke hearts, defrosted and rough chopped ⓘ
- 1 egg yolk
- 2 cups ricotta cheese ⓘ
- 1/2 cup grated Parmigiano-Reggiano cheese ⓘ
- 1 teaspoon grated lemon zest ⓘ
- 1 tablespoon fresh thyme leaves, a few sprigs, chopped ⓘ
- 1/4 cup chopped fresh flat-leaf parsley leaves ⓘ
Instructions
- Preheat the oven to 375F.
- Bring a large pot of water to a boil for the pasta.
- Salt the water and cook the shells to just shy of al dente.
- While the shells are cooking, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper.
- Place a skillet over medium-high heat with the EVOO.
- Add the garlic to the pan and stir for 1 minute.
- Add the spinach and nutmeg to the pan and cook to heat through.
- Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper.
- Stir and spoon this mixture into the shells and arrange split side up in the sauce.
- Cover the casserole with foil and transfer to the oven.
- Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown, about 15 minutes.
Nutrition & Diet Analysis (per serving)
888
kcal
44% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).