Spinach and artichoke is an exemplary combo that is frequently filled in as a plunge. Be that as it may, why stop there? Appreciate the delightful couple in a full feast with these spinach artichoke stuffed shells. The dish is additionally veggie-lover, however, in the event that you eat meat, it tends to be combined with chicken or wiener.
Things You’ll Need
- 28 ounces marinara or pasta sauce
- 2 tablespoons oil
- 1 small yellow or white onion, diced
- 4 garlic cloves, minced
- 6 cups baby spinach
- 24 jumbo pasta shells
- 1 egg
- 1 cup canned artichokes, chopped
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried basil
- Fresh parsley or basil for garnish
Preheat the stove to 350°F. Oil an enormous meal dish and add the entirety of the sauce. Put in a safe spot.
In a huge skillet, warm the oil. Add the diced onion and cook for 5 to 7 minutes or until delicate and brilliant earthy colored.
Add the garlic and spinach. Cook until the spinach is completely shriveled, around 3 to 5 minutes.
Cook the shells as indicated by the bundle bearings.
While the shells are cooking, softly beat the egg in a little bowl.
In a huge bowl, join the spinach and onion blend, artichokes, ricotta, 1 cup of mozzarella, egg, and flavors. Blend well to consolidate.
Scoop around 2 tablespoons of filling into each shell.
Spot the stuffed shells in the dish. Top with the excess mozzarella cheddar alongside sauce on the off chance that you have some extra.
Prepare for 25 to 30 minutes or until the mozzarella is liquefied and effervescent. Top with newly slashed parsley or basil in the event that you’d like and serve right away.