Indulge in creamy spinach and artichoke-filled pasta shells, baked to perfection with marinara sauce and gooey mozzarella cheese.
Prep Time10 minutesmins
Cook Time45 minutesmins
Total Time55 minutesmins
Course: Meatless Dinner
Cuisine: American, Italian
Keyword: cooking, food, recipe
Servings: 6
Calories: 639kcal
Author: Barbara Schieving
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Ingredients
3cupspart skim ricotta
1 ½cupsshredded part skim mozzarella
½cupParmesan cheese
2eggs
3cupsfresh spinach,wilted and cooled
1 15ozcan artichoke hearts chopped
1 ½teaspoonsItalian seasoning
1box large shell pasta,cooked according to package directions
Pasta sauce,my recipe is below or use your favorite pasta sauce
Shredded cheese,optional (I used a cheddar Monterrey jack blend)
Quick Pasta Sauce
28oz.can of crushed tomatoes in rich puree
1 ½teaspoongarlic powder
1teaspoondried basil
¼teaspoonred pepper flakes
¼teaspoonsalt
Instructions
Preheat oven to 350º.
Spread a layer of pasta sauce in the bottom of large baking dish. Mix together the first 7 ingredients. Stuff shells with mixture, top with pasta sauce. Sprinkle with shredded cheese.
Bake for 40-45 minutes until the middle is hot and bubbling.
Quick Pasta Sauce
Heat all ingredients in a sauce pan on medium heat until hot.