Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes

Name: Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-8 , 4-8 serving(s)
Ingredients: 1 (1 lb) box medium pasta shell (not the jumbos you stuff, or the small ones, they don't work well, you could sub with a rigatoni or ); 1 (10 ounce) box frozen chopped spinach, thawed and drained well; 1 (15 ounce) can artichoke hearts, in water, drained and chopped; 1 medium onion, fine chopped; 2 teaspoons minced garlic (more if you want, to taste); 2 cups ricotta cheese (don't use the low fat); 1 1/2 cups Fontina cheese, grated (mozzarella would be a good substitute); 1/2 cup parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping); 1 large egg (extra large would be fine); 1/2 teaspoon grated fresh nutmeg; 3 teaspoons olive oil; 1/2-1 cup of the pasta water; 1 pinch red pepper flakes; 1 teaspoon dried Italian seasoning; salt; pepper

Submitted by SarasotaCook

"The flavor of stuffed shells without all the rich sauce and all the work of stuffing the shells, and a nice blend of artichokes and spinach to lighten the dish up a bit. But it is still a hearty casserole and will serve 4 main plates or 8 side dishes. It is just a nice twist on a traditional baked pasta dish."

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Ready In:: 50mins
Ingredients:: 16
Serves:: 4-8

ingredients

1 (1 lb) box medium pasta shell (not the jumbos you stuff, or the small ones, they don't work well, you could sub with a rigatoni or )
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (15 ounce) can artichoke hearts, in water, drained and chopped
1 medium onion, fine chopped
2 teaspoons minced garlic (more if you want, to taste)
2 cups ricotta cheese (don't use the low fat)
1 ¹⁄₂ cups Fontina cheese, grated (mozzarella would be a good substitute)
¹⁄₂ cup parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping)
1 large egg (extra large would be fine)
¹⁄₂ teaspoon grated fresh nutmeg
3 teaspoons olive oil
¹⁄₂ - 1 cup of the pasta water
1 pinch red pepper flakes
1 teaspoon dried Italian seasoning
salt
pepper

directions

Pasta -- Cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven. Drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss. (Remember to save 1 cup of the pasta water).
Onion, Garlic and Spinach -- So you don't dirty another dish. Add the remaining olive oil to the pot you cooked the pasta in and add the onion, garlic, red pepper flakes and cook 2 minutes on medium heat. Add in the artichokes and spinach (breaking up the spinach as you add it); stir well and remove from the heat and let cool a few minutes. Then transfer to the bowl with the pasta and lightly toss.
Filling -- In a smaller bowl, add the ricotta, egg, nutmeg, Italian seasoning, pepper, 3/4 cup of the fontina cheese, 1/4 cup of the parmesan, and 1/2 cup of the pasta water and mix well. Add this mixture to your pasta and toss. If it seems a bit dry, add the remaining pasta water. At this point taste to see if you need to add any additional seasoning. The cheese is salty which is why I don't add salt right away. But season according to your taste.
Casserole -- In a 13x9 casserole dish or pan, spray with non-stick spray or Pam add your pasta mixture. Add the remaining fontina and parmesan cheese. Cover with foil and bake in a 375 degree oven for 15 minutes. Remove the foil and cook another 15 minutes until bubbly and golden brown.
Serve -- I love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side. Enjoy!

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RECIPE SUBMITTED BY

SarasotaCook

Sarasota, Florida

Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.

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