Spinach Artichoke Stuffed Shells

Spinach Artichoke Stuffed Shells - Galbani Cheese

Preheat oven to 400F. Boil water on stovetop for pasta shells.

Once water is boiling, heavily salt your water and drop in the shells.  Boil for 8 minutes (pasta will not be fully cooked). Drain pasta and run under cold water to cool off.

In a small bowl, mix ricotta cheese, ½ cup mozzarella, spinach, artichokes, sun dried tomatoes, basil, parsley, and pecorino until combined. Season to taste with salt and pepper.

Grease a 9×13” baking dish with the extra virgin olive oil. Add a thin layer of marinara sauce to the bottom of the dish, about ½ cup.

Fill each shell with heaping 2 Tbsp. ricotta mixture. Place shells in the prepared baking dish as you fill. Top with the remaining marinara sauce. Sprinkle with remaining mozzarella cheese, and a sprinkle of parmesan.

Cover the baking dish with foil and bake for 35 minutes. Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.

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