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.
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.
Ingredients
Directions
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.