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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

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


Preheat oven to 375F.


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


Line a 9x9 baking dish with spinach.


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


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.


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


Bake for 20 minutes, cool and serve.