Spinach-artichoke Stuffed Shells

Name: Spinach-artichoke Stuffed Shells
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 283 grams box frozen baby or regular artichoke hearts , defrosted and chopped; 7 leaves basil, torn; 3 Tbsps butter, melted; 794 grams can whole plum tomatoes , preferably San Marzano; 1 egg yolk, lightly beaten; 2 Tbsps extra virgin olive oil (EVOO); 59 milliliters flat-leaf parsley, chopped; 3 cloves garlic, finely chopped or grated; 1 Zest of lemon; 9 servings A few grates of fresh nutmeg; 118 milliliters grated Parmigiano Reggiano cheese; 20 larges pasta shells; 473 milliliters ricotta cheese; 3 servings Salt and freshly ground black pepper; 283 grams box chopped frozen spinach , defrosted or 3/4 lb fresh baby spinach, chopped; 1 Tbsp thyme leaves, chopped

Spinach-artichoke Stuffed Shells might be just the main course you are searching for. This recipe serves 3. One portion of this dish contains around 35g of protein, 60g of fat, and a total of 829 calories. This recipe covers 47% of your daily requirements of vitamins and minerals. If you have pasta shells, flat-leaf parsley, a few grates of nutmeg, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.