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Author Notes: This recipe combines spinach, artichokes, parmesan, and ricotta with pasta shells and tomato sauce for a rich, delicious meal. This recipe was inspired by the spinach artichoke lasagna from Cookie & Kate. —Emily Wilson
- 8 cups water
- 16 large uncooked pasta shells
- 2 teaspoons salt, divided
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 4 cups baby spinach
- 16 ounces can artichokes, drained
- 9 ounces ricotta cheese
- 16 ounces can diced tomatoes
- 1/2 cup shredded parmesan cheese
- 10 basil leaves
- Preheat oven to 375 degrees F (190 C)
- Bring the water to a boil in a large sauce pan. Add the pasta shells and 1 teaspoon of salt.
- Boil, following package directions till al dente (6 minutes for my shells). Drain and run under cold water to stop cooking.
- Add one tablespoon of olive oil to a frying pan. When oil is hot, add garlic and sauté for 30 seconds. Then add the onions and sauté for 2 minutes.
- Add the spinach to the onions and sauté till spinach is wilted (about one minute).
- Add the spinach onion mixture, artichokes, and ricotta to a food processor and pulse till all ingredients are combined. Avoid making it a paste - keep ingredients chunky.
- Pour the diced tomatoes into an 11"x7" pan (or other baking pan). Add the remaining two tablespoons of olive oil and stir to combine.
- Stuff each shell with 2 tablespoons of spinach artichoke mixture and nestle them into the tomato layer in the pan. Fill at least 16 shells.
- Sprinkle half the parmesan cheese on top of the shells.
- Cover pan with aluminum foil and bake for 20 minutes. Remove aluminum foil, raise the temperature to 425 F (220 C) and bake for another 10 minutes to crisp the top of the shells.
- Remove from oven and sprinkle the rest of the parmesan cheese on top. Serve immediately or keep in the refrigerator up to two days.
- Garnish with basil leaves before serving.
- This recipe was entered in the contest for Your Best Recipe with Parmesan