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
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.