Spinach & Artichole Stuffed Shells
(from Lucianolinda’s recipe box)
Source: Jean Kressy-Ashburnham, Mass.
Serves 6 peopleCategories: Pasta
Ingredients
- Cooking spray
- 1 (15 oz.) container whole-milk ricotta cheese
- 1 (10 oz.) pkg. frozen chopped spinach,
- thawed and drained
- 1/4 tsp. ground nutmeg
- 1 cup (4 oz.) shredded Gruyere or Swiss
- cheese
- 1 (6 oz.) jar marinated artichoke hearts,
- drained
- 18 jumbo pasta shells, cooked and drained
- according to pkg. directions
- 2 cups jarred marinara sauce
- 1 cup grated Parmesan cheese
Directions
- Preheat oven to 375 degrees. Coat a 13 × 9-inch baking pan with cooking spray.
- Combine ricotta, spinach, nutmeg,
-
Gruyere and artichoke hearts in a large bowl. Mix well. Fill pasta shells with mixture. Place in baking dish. Spoon marinara sauce over top. Sprinkle with Parmesan cheese.
- Cover with foil and bake 40 minutes. Uncover and bake 10 minutes longer, or until cheese is golden brown.