Description
Jumbo pasta shells are filled with a creamy mix of ricotta, spinach, and artichokes, then baked in a smoky fire-roasted tomato sauce until bubbly.
Ingredients
Scale
- 3 cloves garlic (minced)
- 1 teaspoon olive oil
- 2 28 oz cans fire roasted tomatoes (crushed)
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- 2 cups Mozzarella cheese (shredded)
- 15 oz ricotta cheese
- 1/4 teaspoon black pepper
- 14 oz artichoke hearts (drained and chopped)
- 10 oz frozen spinach (thawed and squeezed dry)
- 2 garlic cloves (minced)
- 32 jumbo shells
Instructions
- Preheat oven to 375º F. Spray 2 9-inch baking pans with non-stick spray.
- Bring a large pot of water to boil and cook the shells 2 minutes shy of package directions. Drain and set aside.
- To make the sauce: Heat 1 tsp olive oil in a saucepan over medium heat. Add garlic cloves, and cook for about 1 minute; or until fragrant. Add in tomatoes, oregano, and Italian seasoning. Cook for about 10 minutes or until it thickens slightly. Season with salt and pepper to taste.
- To make the filling: In a large bowl mix together 1 cup of Mozzarella, ricotta, black pepper, artichoke hearts, spinach, and garlic until well combined.
- Place about 1/2 of sauce into the bottom of each pan (just enough to coat).
- Spoon about 2 Tablespoons of filling into each of the shells. Place the shells into the pans. Once you have assembled all of the shells, pour the remaining sauce over the shells. Sprinkle with the remaining 1 cup of Mozzarella cheese.
- Cover with foil and bake for 30 minutes, until the cheese is melted.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 787 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 134 g
- Fiber: 6 g
- Protein: 33 g
- Cholesterol: 45 mg