Spinach Artichoke Stuffed Shells Mozzarella, Ricotta
Serve up some inspiration with this Spinach Artichoke Stuffed Shells recipe from Galbani Cheese. Our authentic Italian cheeses will bring the joy of sharing a savory meal with those you love – it's...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at galbanicheese.com.
Cooking tools:
- Baking dish
- Pot
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
- Oven
- Stove
Ingredients
- 15 oz. Galbani® Ricotta
- 1 ½ cups Galbani Mozzarella cheese, shredded and divided
- 4 oz. baby spinach, finely chopped
- 1-10 oz. jar marinated artichokes, drained and finely chopped
- ¼ cup oil packed sun-dried tomatoes, drained and finely chopped
- ¼ cup chopped fresh basil, plus more for garnish
- ¼ cup chopped fresh parsley
- ⅓ cup parmesan cheese, plus more for topping
- 1 tsp. kosher salt
- ¼ tsp. freshly ground pepper
- 1-12 oz. package jumbo pasta shells
- 2 Tbsp. extra virgin olive oil
- 16 oz. marinara sauce
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