What's for Dinner Tonight? - Spinach & Artichoke Stuffed Shells

Rich, creamy, and filled with a gooey and delicious blend of cheeses, these stuffed shells are a nice change from the traditional recipe we know. From the kitchen of Food Network, this recipe is like having spinach and artichoke dip being stuffed into the shells, and then topped off with crunchy bread crumbs. From start to finish, you can have this on the table in a little over an hour. We loved these and it will be one that goes in my recipe file for future use. Add a side salad for a great meal for family or guests!

Spinach & Artichoke Stuffed Shells

24 jumbo shells (about 12 ounces)

10 ounces frozen chopped spinach, thawed, drained and squeezed dry

one 14 ounce can artichoke hearts, drained and roughly chopped

1 cup whole milk ricotta

8 ounces cream cheese, at room temperature

2/3 cup grated Parmesan

Kosher salt and freshly ground black pepper

1 cup half-and-half

1 cup shredded mozzarella

2 tablespoons olive oil

1/3 cup panko

1/4 cup chopped fresh Italian parsley (optional)

1. Cook the shells to al dente according to package directions. Preheat oven to 425 degrees F.

2. Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces of cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.

2. Spread 1/2 cup cheese sauce on the bottom of a 9-by-13 inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13-15 minutes.

3. Meanwhile, mix the olive oil, bread crumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the bread crumbs are golden brown and the cheese is bubbly, about 10 minutes.