Spinach and Artichoke Stuffed Shells
Makes 4-6 servings
Equipment
- Small pot
- Large pot
- Small Bowl
- 9×13” baking dish
Ingredients
Sauce
- 2 Tbsp olive oil plus more for greasing
- 4-5 cloves garlic minced
- 2-4 anchovy filets
- ½ tsp chili flakes
- 1 28 oz can whole peeled San Marzano tomatoes crushed by hand
- Kosher salt and pepper to taste
Shells
- 1 15 oz container ricotta cheese
- 1 ½ cups shredded mozzarella cheese divided
- 3 oz baby spinach finely chopped
- 1 10 oz jar marinated artichokes drained and finely chopped
- ¼ cup chopped fresh basil plus more for garnish
- ¼ cup chopped fresh parsley
- ⅓ cup freshly grated pecorino romano cheese plus more for topping
- 1 12 oz package jumbo shells
- Kosher salt and pepper to taste
Instructions
- Heat oil in a small pot over medium heat and add garlic. Cook until golden.
- Add anchovies and and cook until they melt into the oil. Stir in chili flakes.
- Add in tomatoes, salt and pepper. Simmer on low while you prepare the filling and cook the shells.
- Place a large pot of water over high heat for boiling the pasta. Preheat oven to 400ºF.
- In a small bowl, mix ricotta, 1/2 cup mozzarella, spinach, artichokes, basil, parsley, and pecorino until combined. Season to taste with salt and pepper.
- Once water is boiling, heavily salt your water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked).
- Drain pasta and run under cold water to cool off.
- Grease a 9×13” baking dish with a bit of olive oil.
- Add a layer of marinara sauce to the bottom of the dish.
- Fill each shell with ricotta mixture. Place shells in the prepared baking dish as you fill.*
- Top with an even layer of marinara sauce. (you may not use all the sauce. save for other uses!)
- Top with remaining mozzarella cheese, and a sprinkle of pecorino romano.
- Cover the baking dish with foil and bake for 35 minutes.
- Uncover and broil until cheese is golden. Garnish with fresh torn basil, if desired.
Notes
*You may have some shells leftover when you run out of filling. I just save them and eat them with any remaining sauce 🙂
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