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 Hello ladies and gents this is the Viking telling you that today we are talking about

Spinach-Artichoke Stuffed Shells

spinach artichoke stuffed shells


  • YIELDS: 4
  • PREP TIME: 0 HOURS 15 MINS
  • TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

  • 3 c. baby spinach, chopped
  • 1 15-oz. can artichoke hearts, drained and chopped
  • 2 c. ricotta
  • 1 c. shredded mozzarella
  • 3/4 c. freshly grated Parmesan, divided
  • 3 cloves garlic, finely chopped
  • 1 large egg
  • kosher salt
  • Freshly ground black pepper
  • 1 stick butter
  • 1/2 c. heavy cream
  • 1 lb. cooked jumbo shells

DIRECTIONS

  1. Preheat oven to 350º. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan and garlic and stir until combined. Stir in egg, then season with salt and pepper.
  2. Make Alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper. [Editor's note: You can also skip making your own Alfredo sauce by using a jarred Alfredo sauce.]
  3. Spoon a thin layer of Alfredo sauce onto the bottom of the baking dish. Stuff cooked shells with spinach-artichoke mixture and place in baking dish. Spoon more sauce on top of shells.
  4. Bake until warmed through and cheese is melty, 18 to 20 minutes. Serve.
and as always have a chilled day from the Viking

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