Categories: Appetizers

Ingredients

• 1 tbsp. olive oil, plus more for the pan
• Kosher salt
• 1 1/4 cups small pasta shells
• 4 oz. cream cheese, at room temp
• 1 large egg
• 2 garlic cloves, grated
• 1 1/2 cups chopped baby spinach
• 1 cup frozen artichoke hearts, thawed and chopped
• 1 cup shredded fontina
• 1/2 cup shredded mozzarella
• Black pepper
• 1/3 cup panko

Directions

1. Preheat oven to 425. Brush a 24-cup mini-muffin pan with olive oil. Bring a large saucepan of salted water to a boil. Add the pasta and cook 2 minutes less than label directs. Drain.

2. Combine the cream cheese, eg and garlic in a large bowl and whisk until smooth. Stir in the pasta, baby spinach, artichoke hearts, fontina, mozzarella, 1/2 tsp salt and black pepper until well combined.

3. Fill the muffin cups with the pasta mixture. Toss the panko with the olive oil and a pinch of salt in a small bowl. Sprinkle over the pasta.

4. Bake until the pasta is golden around the edges, 15 to 20 minutes. Let cool 5 minutes, then remove from the pan.

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