1 10 oz box frozen baby artichoke hearts, defrosted
1 /2 c grated parmigiano reggiano cheese
1 tsp lemon zest
1 tbs thyme leaves, chopped
1 egg yolk, lightly beaten
1/4 c chopped parsley
1 28oz can whole plum tomatoes, preferably San Marzano
Instructions
Preheat oven to 375. Place a large pot of water over high heat to boil pasta. Cook shells al dente. Drain and shcok under cold water. Reserve.
Mash up the tomatoes in the botom of a casserole dis. Stir in butter, basil some salt and pepper into dish and set aside.
Place a large skillet over med high heat with 2 turns of the pan of evoo, about 2 tbs. Add the garlic and cook until aromatic and light golden brown, about 1 min. Add spinach and nutmeg and cook to heat through.
Transfer the spinach to large bowl and stir in artichokes ricotta, Parmigiano Reggiano, lemon zest, thyme, egg yolk, parsley, some salt and pepper. Fill shells with mixture, arranging them on top of sauce in dish.
Cover with foil and bake covered for 20 min. Then remove foil and turn oven up to 425. Continue cooking until filling is golden brown. about 15 min more.
Originally Submitted
7/20/2012
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