Spinach and Artichoke Stuffed Shells in Tomato Cream Sauce
Equipment
- Large pot
- Large skillet
- 9x13 baking dish
- Mixing bowl
Ingredients
- 16 jumbo pasta shells
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the jumbo shells until just al dente. Drain and set aside to cool slightly.
- In a mixing bowl, combine the spinach, artichoke hearts, ricotta, half the mozzarella, and the Parmesan. Season with salt and pepper, then stir until evenly mixed.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook for one minute more.
- Pour in the crushed tomatoes and simmer for 10 minutes. Stir in the heavy cream and season with salt and pepper. Remove from heat.
- Spoon the spinach mixture into each cooked shell. Spread a thin layer of sauce in the bottom of a baking dish, then arrange the stuffed shells on top.
- Pour the remaining sauce over the shells and sprinkle with the rest of the mozzarella. Bake at 375°F for 25 minutes until the cheese is melted and bubbly.
- Let the dish rest for five minutes, then scatter fresh basil over the top before serving.
Notes
Assemble the shells and sauce up to a day ahead and keep the dish covered in the refrigerator until you are ready to bake. If the sauce reduces too much during simmering, add a small splash of the pasta cooking water to bring back the silky texture.
Course: Main Course
Cuisine: Italian
Equipment: Large pot, Large skillet, 9x13 baking dish, Mixing bowl
Cuisine: Italian
Equipment: Large pot, Large skillet, 9x13 baking dish, Mixing bowl