Unstuffed Shells with Spinach & Artichokes

A favorite party dip and a beloved pasta recipe mashup up into one super quick, very simple recipe that somehow always seems like just the thing everyone wants. If you prefer, you can skip the stock here, and simply use starchy pasta water to thin out your sauce.

Author: Lauren McDuffie

Ingredients

1 box jumbo shells (12 oz.)

Salt and pepper, as needed

10 oz (give or take) box of chopped frozen spinach, thawed and very well squeezed/drained

14.5-oz can of artichoke hearts, drained, roughly chopped

2 Tbsp olive oil

1 small sweet onion, chopped

1 cup chicken or vegetable stock

6.5-oz garlic & herb cheese spread (such as Alouette)

1 cup grated parmesan cheese

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Instructions

Cook the pasta shells in well-salted water (like the sea) according to package directions.

Meanwhile, in a large (preferably ovenproof) skillet over medium heat, add the olive oil and the chopped onion. Cook until tender, about 5 minutes. Add the drained/thawed spinach and stir. Next, add the garlic and herb cheese spread and the stock. Give it all a stir and then add the artichoke hearts, gently folding them in. Allow it to bubble for a few minutes to thicken. That being said, if it’s too thick, just add more stock until it has a smooth, loose consistency, kind of like Alfredo sauce. Taste it and season with salt and pepper to your liking.

Preheat your broiler.

Pour in the shells. Stir to coat and combine. Top with the grated parmesan and pop under the broiler for a couple of minutes (if you’re not using an oven-proof pan, transfer the pasta mixture to an oven-proof dish). Broil just until the parmesan begins to turn golden and you hear everything sizzling and popping.

Serve hot and enjoy.

Find it online: https://mykitchenlittle.com/2019/09/29/unstuffed-shells-with-spinach-artichokes/