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Spinach & Artichoke Stuffed Shells

Yields1 ServingTemps total30 mins

Say Shell-O to your new fave weeknight pasta bake!👋 Get your veggies in with these giant cheese and "green stuff" 🥦🍃 stuffed Spinach and Artichoke shells.

 1 pack of shells-410 grams
 1/2 wedge Nuts for Cheese Artichoke & Herb, room temperature
 3-4 tbsp milk of choice
 1/2 cup shredded cheese, or frozen grated Nuts for Cheese to top
"Ricotta" filling
 1/2 wedge Nuts for Cheese Artichoke & Herb, room temperature
 1/2 block of silken tofu
 1/4 cup chopped & steamed broccoli
 1/2 tbsp minced fresh oregano
 2 c. minced fresh parsley
 2 c. minced fresh dill
 1 handful of spinach, chopped finely
 1 c. à thé de poudre d'ail
 1 c. à thé de poudre d'oignon
 1 dash 1/4 c. à thé de sel de mer
1

Mix the "ricotta" filling in a large bowl until thoroughly combined.

2

Preheat oven to 375F.

3

Cook the shells al dente, according to the package instructions. Be careful not to overcook as they will also be baking in the oven.

4

Line a 9x9 baking dish with spinach.

5

Once cooked and cooled, stuff the shells with the ricotta filling and place on the spinach lined baking dish.

6

Mix the remaining Nuts for Cheese with milk until creamy and smooth. Be careful to only add 1 tbsp of milk at a time to ensure the right consistency.

7

Pour the cream over top of the stuffed shells and then top with cheese.

8

Bake for 20 minutes, cool and serve.

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