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Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes Recipe

Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes Recipe

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Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes

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Ingredients:

Serving

1 (1 lb) box medium pasta shell ( not the jumbos you stuff, or the small ones , they don'tsp work well
1 (10 oz) box frozen chopped spinach, thawed and drained well
1 (15 oz) can artichoke hearts , in water, drained and chopped
1 medium onion, fine chopped
2 tsp minced garlic ( more if you want , to taste)
2 cups ricotta cheese (don'tsp use the low fat)
1 1/2 cups fontina cheese, grated (mozzarella would be a good substitute)
1/2 cup parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping)
1 large egg (extra large would be fine)
1/2 tsp grated fresh nutmeg
3 tsp olive oil
1/2-1 cup of the pasta water
1 pinch red pepper flakes
1 tsp dried italian seasoning
salt
pepper

Directions:

Pasta - Cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven. Drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss. (Remember to save 1 cup of the pasta water).
Onion, Garlic and Spinach - So you don't dirty another dish. Add the remaining olive oil to the pot you cooked the pasta in and add the onion, garlic, red pepper flakes and cook 2 minutes on medium heat. Add in the artichokes and spinach (breaking up the spinach as you add it); stir well and remove from the heat and let cool a few minutes. Then transfer to the bowl with the pasta and lightly toss.
Filling - In a smaller bowl, add the ricotta, egg, nutmeg, Italian seasoning, pepper, 3/4 cup of the fontina cheese, 1/4 cup of the parmesan, and 1/2 cup of the pasta water and mix well. Add this mixture to your pasta and toss. If it seems a bit dry, add the remaining pasta water. At this point taste to see if you need to add any additional seasoning. The cheese is salty which is why I don't add salt right away. But season according to your taste.
Casserole - In a 13x9 casserole dish or pan, spray with non-stick spray or Pam add your pasta mixture. Add the remaining fontina and parmesan cheese. Cover with foil and bake in a 375 degree oven for 15 minutes. Remove the foil and cook another 15 minutes until bubbly and golden brown.
Serve - I love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side. Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	722.98 Kcal (3027 kJ)
Calories from fat	377.22 Kcal
		% Daily Value*
Total Fat	41.91g	64%
Cholesterol	218.17mg	73%
Sodium	890.16mg	37%
Potassium	426.68mg	9%
Total Carbs	44.37g	15%
Sugars	4.67g	19%
Dietary Fiber	2.09g	8%
Protein	42.42g	85%
Vitamin C	4.5mg	7%
Vitamin A	0.1mg	2%
Iron	1.7mg	9%
Calcium	745.7mg	75%

Amount Per 100 g
Calories	179.83 Kcal (753 kJ)
Calories from fat	93.83 Kcal
		% Daily Value*
Total Fat	10.43g	64%
Cholesterol	54.27mg	73%
Sodium	221.42mg	37%
Potassium	106.13mg	9%
Total Carbs	11.04g	15%
Sugars	1.16g	19%
Dietary Fiber	0.52g	8%
Protein	10.55g	85%
Vitamin C	1.1mg	7%
Iron	0.4mg	9%
Calcium	185.5mg	75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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