Capsaicin Free Spinach-Artichoke Stuffed Shells
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Learn more →Ingredients
4 servings
For the shells
- 24 jumbo pasta shells
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For assembling
- 2 cups marinara sauce
- ¼ cup water
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the jumbo pasta shells for 2 minutes less than the package's al dente time — they should be pliable but still firm at the center. Drain in a colander, rinse briefly with cold water to stop cooking, and spread on a lightly oiled surface so they don't stick together.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Add the baby spinach in two or three handfuls, stirring each addition until wilted before adding the next, about 3 minutes total. Transfer the spinach-garlic mixture to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible, then roughly chop.
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