Spinach & Artichoke Stuff Shells

Now that you have the Roasted Garlic Marinara recipe you can make these shells for dinner.  They are mmm, mmm good!

1 Recipe of Roasted Garlic Marinara Sauce
15 - 20 Large Shells
15 oz. Ricotta Cheese
1 Small Shallot - Grated
2 Cloves Garlic - Crushed
1 1/2 c Frozen Spinach
1 15 oz can Quartered Artichoke Hearts - Drained
2 c Grated Mozzarella Cheese - Divided
3/4 c Grated Parmesan Cheese - Divided
1/8 tsp Fresh Grated Nutmeg
1 Egg
Kosher Salt
Fresh Ground Pepper

Pre-heat oven to 375 degrees.

Bring a large pot of water to a boil.  Add a couple big pinches of salt to the water (make it taste like the sea) and stir to dissolve it.  Add the shells and bring the water back up to hard simmer.  Par cook the shells so that they are just before al dente, 5 - 8 minutes.  Drain and set aside until they are cool enough to handle.

If the roasted garlic marinara sauce is cold, bring it up to a bowl and let it simmer on low covered for about 10 minutes.  Turm off heat and set aside.

Put the frozen spinach in a microwave safe bowl.  Heat on high for about 2 minutes, or until it has thawed out.  Let it cool a bit.  When is it cool, put the spinach in a towel and squeeze out the excess water.  Set it aside.

In a large bowl combine the ricotta cheese, grated shallot, crushed garlic and spinach.  Roughly chop the artichoke hearts and add it to the mixture.  Add 1 c mozzarella cheese, 1/2 c parmesan cheese, the nutmeg, a pinch of salt and a fresh grinds of pepper.  Stir to combine it all.  Give the mixture a taste and adjust the seasoning levels.  Add the egg and stir to combine it all.

Spray a 13 x 9 casserole dish with non-stick spray.  Put a thick layer of the roasted garlic marinara sauce at the bottom of the dish.  Fill each shell with 1 - 2 Tbsp of the ricotta mixture and place in the dish.  Once all the shells have been filled top them with additional sauce (depending on how many shells you fill you might have sauce and/or ricotta mixture leftover).  Top the shells and sauce with the remaining cheese. 

Place the cassarole dish in the oven, uncovered, and bake for 25 - 30 minutes, or when the cheese is completely melted and golden brown in spots.  Let the shells sit for at least 10 minutes before serving.