Spinach & Artichoke Stuffed Shells

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

Garlic Pomodoro:

• 2 tbsp. extra virgin olive oil

• 10 garlic cloves

• 1/4 tsp. crushed red chili flakes

• 14 oz. can crushed tomatoes

• Salt to taste

  
  

Spinach & Artichoke Stuffed Shells:

• 1/2 lb. La Fabbrica Della Pasta La Gnocca or other large shell pasta

• 2 tbsp. extra virgin olive oil

• 6 garlic cloves, minced

• 14 oz. can artichoke hearts, quartered

• Zest of 1 lemon

• 1 cup fresh baby spinach, chopped

• 16 oz. whole milk ricotta

• 1/2 cup Parmigiano Reggiano, finely grated

• 1 cup shredded mozzarella

• 1 tbsp. Italian parsley for garnish

• Salt & pepper to taste

Directions:

1. Bring a large pot of water to a boil. Add plenty of salt. Cook the pasta shells until al dente. Cool and set aside.

2. For the pomodoro, heat the olive oil in a large pot over medium-low heat and sauté the garlic cloves until soft and golden. Stir in the chili flakes, crushed tomatoes and salt to taste. 

3. Simmer over low heat, covered, for about 15 minutes.

4. Preheat the oven to 400°F. 

5. For the filling, heat the olive oil in a large pan over medium-low heat and sauté the garlic until fragrant, 1-2 minutes. Stir in the artichokes and sauté until they soften and begin to break apart.

6. Stir in lemon zest, salt and pepper to taste and spinach. Sauté until the spinach is fully cooked.

7. Blend the ricotta until smooth and glossy. Add to a mixing bowl and fold in the Parmigiano, spinach and artichoke mixture and salt to taste.

8. Spread the pomodoro sauce across the bottom of a baking dish.

9. Fill the cooked pasta shells with the spinach artichoke filling and place over top of the pomodoro sauce.

10. Sprinkle with shredded mozzarella and bake in the oven for about 20 minutes until fully melted. Place under the broiler on high for 1-2 minutes if desired.

11. Remove from oven and top with chopped parsley.