Spinach-Artichoke Stuffed Shells

7 faves
More from this source
Rachael Ray
Nutrition per serving    (USDA % daily values)


Add a comment

Ingredients for 4 servings

20 large pasta shells

1 can whole plum tomatoes (28 ounces), preferably San Marzano

3 tablespoons butter, melted

7-8 leaves basil, torn

Salt and freshly ground black pepper

2 tablespoons extra virgin olive oil (EVOO)

3 cloves garlic, finely chopped or grated

1 box chopped frozen spinach (10 ounces), defrosted or 3/4 pound fresh baby spinach, chopped

A few grates of fresh nutmeg

1 box frozen baby or regular artichoke hearts (10 ounces), defrosted and chopped

2 cups ricotta cheese

1/2 cup grated Parmigiano Reggiano cheese

Zest of 1 lemon

1 tablespoon thyme leaves, chopped

1 egg yolk, lightly beaten

1/4 cup flat-leaf parsley, chopped

You might also like

Stuffed Shells
Iowa Girl Eats
Ricotta And Spinach Stuffed Shells Frittata
Whole Living
Simple Spinach And Ricotta Stuffed Shells
Spoon Fork Bacon
Broccoli Rabe Stuffed Shells Recipe
Food Republic
Spinach, Mushroom, & Ricotta Stuffed Shells
Handle the Heat
Stuffed Shells With Homemade Ricotta And Spinach
The Naptime Chef
Spinach Stuffed Shells With Meat Sauce
Skinny Taste
Spinach And Ricotta-Stuffed Shells Recipe
Real Simple
Stuffed Shells Recipe
101 Cookbooks
Stuffed Shells Recipe
Food Republic