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Main Course Savory  •  August 28, 2022

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells
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Spinach and Artichoke Stuffed Shells

Makes 4-6 servings
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Course Main Course
Servings 4 people

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 🙂
Keyword Pasta
Tried this recipe?Let us know how it was!

Tags

  • Pasta

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