Spinach Artichoke Dip Stuffed Pasta Shells

spinach-artichoke-stuffed-pasta-shells
Sam Jones/Quinn Brein

Ingredients

36 jumbo pasta shells
1 container (16 ounces) cottage cheese or ricotta
1 can (14 ounces) artichoke hearts, drained and coarsely chopped
1 box (10 ounces) chopped spinach, thawed and squeezed dry
4 ounces cream cheese, softened
1/2 cup freshly grated Parmesan cheese
1/3 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon freshy ground black pepper
1/8 teaspoon ground nutmeg, or to taste
1-1/2 cups french-fried onions
1 jar (24 ounces) red pepper pasta sauce or favorite pasta sauce
1-1/2 cups shredded mozzarella cheese
chopped fresh parsley, for garnish

Instructions

Preheat oven to 350°F. Grease a 13x9-inch baking dish.
Cook pasta shells for 2 minutes less than package directions, then drain and rinse in cold water.
In a bowl, combine cottage cheese, artichoke hearts, spinach, cream cheese, Parmesan, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, and nutmeg. Fold in french-fried onions.
Cover bottom of prepared baking dish with a layer of pasta sauce. Stuff shells with artichoke mixture and place in baking dish. Spoon remaining sauce over shells and top with mozzarella cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes, or until sauce is bubbly and cheese is melted. Garnish with parsley.

Yield: 

Makes 8 to 10 servings.

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