Spinach-Artichoke Stuffed Shells

• Vegetarian

• Produce

  • 1 15-oz. can Artichoke hearts
  • 3 cup Baby spinach
  • 3 cloves Garlic

• Refrigerated

  • 1 Egg, large

• Pasta & Grains

  • 1 lb Shells, cooked jumbo

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Dairy

  • 1 stick Butter
  • 1/2 cup Heavy cream
  • 1 cup Mozzarella
  • 2 1/4 cup Parmesan
  • 2 cup Ricotta

Found on delish.com

Ingredients

• 3 c. baby spinach, chopped
• 1 15-oz. can artichoke hearts, drained and chopped
• 2 c. ricotta
• 1 c. shredded mozzarella
• 1 1/2 c. shredded Parmesan
• 3 cloves garlic, finely chopped
• 1 large egg
• kosher salt
• Freshly ground black pepper
• 1 stick butter
• 1/2 c. heavy cream
• 3/4 c. Parmesan
• 1 lb. cooked jumbo shells

Directions

• Preheat oven to 350 degrees F. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan, and garlic and stir until combined. Add egg and season with salt and pepper and stir until combined.Make alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper.Spoon sauce onto the bottom of the baking dish. Stuff cooked shells with spinach-artichoke mixture and place in baking dish. Spoon more sauce on top of shells.Bake until warmed through and cheese is melty, 15 to 20 minutes. Serve.