Spinach and Artichoke Stuffed Shells

foodnetwork.com

Suembt's Recipes

Love to find good recipes. Especially when they are easy to make and healthy.

24 jumbo pasta shells (about 12 ounces)

10 ounces frozen chopped spinach, thawed, drained and squeezed dry

One 14-ounce can artichoke hearts, drained and roughly chopped

1 cup whole milk ricotta

8 ounces cream cheese, at room temperature

⅔ cup grated Parmesan

Kosher salt and freshly ground black pepper

1 cup half-and-half

1 cup shredded mozzarella

2 tablespoons olive oil

⅓ cup panko

¼ cup chopped fresh Italian parsley, optional

Directions at foodnetwork.com

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