Spinach-Artichoke Stuffed Shells
9
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
All the flavor and creamy richness that you love in spinach-artichoke dip come together in a healthier way in these stuffed shells. Fresh spinach cooks with a good dose of garlic, and chopped artichoke hearts get folded in. Then, in place of cream cheese, we use pureed white beans to bind the mixture, along with a little bit of mozzarella. This filling goes into cooked jumbo pasta shells and gets topped with more mozzarella, which bubbles and browns as the shells bake atop marinara sauce. It’s a hearty vegetarian dinner that the whole family will love.
Ingredients
Cooking spray
5 spray(s)
Uncooked jumbo shells
12 shell(s)
Garlic
3 large clove(s)
Fresh baby spinach
6 oz
Canned artichoke hearts, drained
14 oz
Kosher salt
0.25 tsp
Black pepper
0.25 tsp
Canned cannellini beans
15 oz
Part skim mozzarella cheese
3 oz
Jarred fat-free marinara sauce
1.5 cup(s)
Instructions
1
Preheat oven to 375°F. Cook pasta according to package directions. Drain and rinse with cold water. Set aside.
2
Meanwhile, warm a large nonstick skillet over medium- high heat. Coat pan with nonstick spray. Add garlic; cook, stirring constantly, for 30 seconds. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Stir in artichokes, salt, and black pepper. Remove pan from heat.
3
In a food processor or mini food processor, process beans and 2 tbsp water until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine.
4
Lightly coat an 11 x 7–inch baking dish with nonstick spray. In bottom of dish, spread marinara. Into pasta shells, stuff spinach mixture (about 3 tbsp each). In prepared baking dish, arrange stuffed shells and sprinkle with remaining cheese. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. Turn on broiler; broil until cheese lightly browns, 1 to 2 minutes.
5
Serving size: 3 stuffed shells and about ⅓ cup sauce
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