This is a perfect dish for lent or anyone fasting from meat. There is something about the combination of artichoke and spinach that I absolutely love. I make spinach and artichoke dip on a regular basis. I also make this stuffing fairly often. It’s a variation of my spinach dip recipe; and, goes great as a stuffing for chicken breast or pork loin. This time I used it in some shells.
First off we made the cheese stuffed shells not that long ago for another entry; but, for the sake of time here is the recipe for the cheese filling:
24 oz of ricotta
6 oz of freshly shredded mozzarella
5 oz of grated parmigiana
3 eggs
Plenty of fresh basil, oregano and parsley
Season to taste with salt and pepper
Combine all ingredients and stir until equally incorporated and seasoned to taste
For the spinach and artichoke:
Olive oil
1 white onion- diced
1 red bell pepper- diced
4 toes garlic- minced
1 can of artichoke hearts- roughly diced
10 oz fresh baby
Spinach leaves
4 oz cream cheese
4 oz parmigiana
4 oz Monterey Jack or pepper jack
4 oz sour cream
Crushed red pepper
Cajun or credible seasoning
Salt
Pepper
Basil
Cook down the onion and bell pepper until softened- season heavy to taste
When softened add in the artichoke, garlic and basil. Let cook for about 30-45 seconds
Add in the spinach and cook down until fully wilted
Add the cream cheese and sour cream and cook to incorporated
When fully incorporated add in the jack cheese
When the back has melted and been fully incorporated you should be left with an almost “ soupy “ consistency.
Add in the parmigiana and turn off the heat. Keep working this until it thickens up. You may need to add more parm.
Set both fillings in the fridge to cool.
While they are cooling make your marinara and Alfredo.
For the marinara I use:
2 cans of tomato paste
4 oz water
Crushed red pepper and balsamic vinegar to taste
1 shallot – diced
4 toes garlic – minced
Basil
Oregano
Say
Pepper
Cook down the shallot and garlic
toast the tomato paste
Add water and bring to boil while working the tomato so that it doesn’t stick
Add in herbs salt and pepper
Work in the balsamic and crushed red pepper to taste
Alfredo or cream sauce:
3 tablespoons butter
3 toes of
Minced garlic
12 oz of heavy cream
1 cup grated parmigiana
Melt butter under low heat and add in garlic. When the garlic is fragrant and cooked, add in the heavy cream and slowly increase the heat until you have a simmer. Begin whisking it together until thickened and add in the parmigiana cheese, then cut heat and keep whisking until you have a uniform sauce.
Now you have all your parts and pieces
Cook the shells for a few minutes less than recommended. You don’t want them cooked all the way.
Like a baking pan with marinara and stuff your shells.
Cover with mozzarella cheese and marinara sauce
Bake at 350 for 20-35 minutes
When you serve them, I like having them on a bed of marinara with Alfredo over the top.