Spinach & Artichole Stuffed Shells

(from Lucianolinda’s recipe box)

Source: Jean Kressy-Ashburnham, Mass.

Serves 6 people

Categories: 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

  1. Preheat oven to 375 degrees. Coat a 13 × 9-inch baking pan with cooking spray.
  2. Combine ricotta, spinach, nutmeg,

  3. 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.

  4. Cover with foil and bake 40 minutes. Uncover and bake 10 minutes longer, or until cheese is golden brown.

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