• 4a826e6c97142d149ad3ed5d19281d13

Stuffed Shells With Artichokes

Prep
Cook
Serves 8people
Ingredients
24
jumbo pasta shells
1
tsp extra virgin olive oil
8
oz sliced mushrooms
1
can (14 oz) artichoke hearts packed in water, drained and coarsely chopped
1
pkg (10 oz) frozen spinach, thawed and squeezed dry
1 1/2
cups part-skim ricotta
2
carrots, shredded
1/2
tsp fresh thyme
1/2
cup shredded part-skim mozzarella
Directions
1.
Heat oven to 400 degrees Fahrenheit. Coat 13" x 9" baking dish with cooking spray.
2.
Prepare pasta per package directions, reducing cooking time by 2 to 3 minutes. Drain
3.
Heat oil in large nonstick skillet over medium-high heat while pasta cooks. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 minutes. Add tomatoes (with juice) and artichokes. Cover and simmer 4 minutes. Spread sauce in baking dish.
4.
Combine spinach, ricotta, carrots, thyme and a pinch each of salt and pepper in large bowl. Fill shells with mixture and place in baking dish.
5.
Cover dish loosely with foil and bake 20 minutes. Sprinkle with mozzarella and bake uncovered until bubbling about 10 minutes.

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