YORK, Pa. — Spring has sprung!
Ultimately, we trend toward milder temperatures, but there still are plenty of chilly days where comfort foods just hit differently! That doesn’t mean we can’t pack those seasonal vegetables into traditional comfort foods on those chilly, spring days. These Spinach Artichoke Stuffed Shells are the perfect way to add some spring vegetables to a classic comfort meal!
Artichokes, spinach, mushrooms and leeks are all incorporated into the mixture, making it a perfect and filling meal for “Meatless Mondays.” March is also National Nutrition Month, so it’s just a great time to rethink the wheel and see where we can be adding healthier ingredients instead of taking away and restricting. Make this ahead of time and bake later for a busy weeknight, and you’re set!
Ingredients
- 20-25 jumbo pasta shells
- 15 ounces, artichoke hearts, chopped (canned, jarred, or fresh)
- 5 ounces, package fresh spinach, chopped
- 4 ounces, mushrooms, diced
- 1 leek, diced
- 3 garlic cloves
- 15 ounces, whole milk ricotta
- 1 egg
- ½ cup, plus 1 ½ cups, mozzarella cheese, divided
- ½ cup, plus ¼ cup, parmesan cheese, divided
- ½ cup, plus ¼ cup, Asiago cheese, divided
- 16 ounces, your favorite jarred or homemade tomato sauce
- 1 tablespoon, olive oil
- Salt and pepper to taste
Directions
Preheat the oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions. However, remove the shells about a minute or two before finished (al dente). Drain them and set aside.
While the water is heating and the shells are cooking, you can start sautéing the vegetables. Begin by warming one tablespoon of olive oil in a large saucepan over medium-high heat. Add the leeks and cook for a few minutes, until they're softened. Be sure to add the salt and pepper, and then keep seasoning the vegetables along the way! Add the mushrooms next and cook for another six to eight minutes. Add the garlic and cook for another two minutes. Add the artichokes and cook until they are warmed through, about another three or four minutes. Add in the chopped spinach, turn off the heat, and let the spinach wilt down a little in the pan. Don’t let it shrink up too much! Remove the pan from the warm burner and set it aside.
In a separate mixing bowl, spoon out the ricotta cheese. Add the vegetables and mix until they're fully incorporated. Next, crack the egg over the mixture and fully incorporate it. Next, add the ½ cups of mozzarella, parmesan and Asiago cheeses. Stir to combine the ingredients again.
Add the tomato sauce into a 9-inch by 13-inch baking dish and spread it evenly. Stuff the ricotta mixture into the shells and lay them in the baking dish until full. Top the dish with the remaining mozzarella, Asiago and parmesan cheeses. You can stop here if you’re prepping the shells for later in the day or dinner the next night. Just cover the pan and place it in the refrigerator. If not, proceed and place it in the oven. Let the shells bake for about 20 to 25 minutes, until they're bubbly and the cheese is melted. Closer to 25 minutes or even longer gets them a little crispier on the edges if you like that!
Remove the shells from the oven and let them cool for a few minutes before serving. Serve with a side salad and/or garlic bread and enjoy!
You can reference this earlier Seasonal Servings for how to prep and cook fresh artichokes: