Spinach-Artichoke Stuffed Shells
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
What a hot cheesy mess.
Ingredients
3 c. baby spinach, chopped
1 15-oz. can artichoke hearts, drained and chopped
2 c. ricotta
1 c. shredded mozzarella
1 1/2 c. shredded Parmesan
3 cloves garlic, finely chopped
1 large egg
kosher salt
Freshly ground black pepper
1 stick butter
1/2 c. heavy cream
3/4 c. Parmesan
1 lb. cooked jumbo shells
Instructions
Preheat oven to 350 degrees F. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan, and garlic and stir until combined. Add egg and season with salt and pepper and stir until combined.
Make alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper.
Spoon sauce onto the bottom of the baking dish. Stuff cooked shells with spinach-artichoke mixture and place in baking dish. Spoon more sauce on top of shells.
Bake until warmed through and cheese is melty, 15 to 20 minutes. Serve.
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