Celentano Jumbo Cheese Stuffed Shells with Artichokes Recipe
In a sauté pan over medium heat add olive oil and red bell peppers, cook 3-4 minutes until softened, add in the artichokes and cook an additional 2-3 minutes.
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Cooking tools:
- Saute pan
- Stove
- Oven
- Baking dish
- Aluminum foil
- Spoon
- Plate
Ingredients
- 12 each Celentano Jumbo Cheese Stuffed Shells
- 2 Tablespoons olive oil
- 1 can(14-ounce) whole artichoke hearts drained and halved
- 1 red bell pepper seeds removed and sliced
- 2 handfuls Baby Spinach
- 4 Cups Alfredo Sauce
- Salt
- black pepper
- Parmesan cheese if desired
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