Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells takes your favorite creamy dip and creates it into one of the most fabulous comfort food recipes ever.

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Course: comfort food, dinner recipe, pasta recipe

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Calories: 375kcal

24 Jumbo pasta shells
To make the sauce:
2 28-ounce cans Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Garlic, Basil Olive Oil & Sea Salt
1 teaspoon Italian Seasoning
1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
To make the filling:
1 8-ounce block low-fat cream cheese, softened
1 15-ounce part-skim ricotta cheese
3 garlic cloves grated
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon onion powder
1/4 crushed red pepper
1/2 cup grated romano cheese
1 10-ounce box frozen chopped spinach, thawed and drained
1 13 3/4 ounce artichoke hearts, chopped

Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Place jumbo shells into boiling water and cook for 7-8 minutes or until very al dente. The pasta should have a good bite to it still. After the pasta is done, set aside while you make the sauce and filling.
To make the sauce mix together the canned tomatoes with Italian Seasoning, granulated garlic, onion powder, salt, ground black pepper, and crushed red pepper. Set aside.
To make the filling mix together cream cheese, ricotta cheese, garlic, and seasonings. Mix well.
Stir in romano cheese.
Stir in spinach and artichoke hearts.
Spread half of the sauce on the bottom of a 9 x 13 baking pan.
Fill 24 jumbo pasta shells with about 2 tablespoons of filling. As you fill the shells line them up in the baking dish.
Pour the rest of the sauce over the top of the stuffed shells.
Cover the baking dish tightly with foil and bake for 60 minutes.
Serve hot.

Sugars: 11