Ingredients
The following ingredients have 4 Servings
- 3 cups part skim ricotta
- 1 1/2 cups shredded part skim mozzarella
- 1/2 cup Parmesan cheese
- 2 eggs
- 3 cups fresh spinach (wilted and cooled)
- 1 15 oz can artichoke hearts chopped
- 1 1/2 teaspoons Italian seasoning
- 1 box large shell pasta (cooked according to package directions)
- Pasta sauce (my recipe is below or use your favorite pasta sauce)
- Shredded cheese (optional (I used a cheddar Monterrey jack blend))
- 28 oz. can of crushed tomatoes in rich puree
- 1 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
Instruction
- Preheat oven to 350º.
- Spread a layer of pasta sauce in the bottom of large baking dish. Mix together the first 7 ingredients. Stuff shells with mixture, top with pasta sauce. Sprinkle with shredded cheese.
- Bake for 40-45 minutes until the middle is hot and bubbling.
- Quick Pasta Sauce
- Heat all ingredients in a sauce pan on medium heat until hot.
