Spinach Artichoke Stuffed Shells

Spinach Artichoke Stuffed Shells Recipe

By Batch Cooking Club

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

16 uncooked jumbo pasta shells (about 6 ounces)

2 cups Healthy Spinach Artichoke Dip (visit website for recipe)

2 cups jarred marinara sauce

1 14-oz can tomatoes, drained

½ cup fresh basil leaves, cut in chiffonade

Instructions

1Preheat the oven to 350°F.

2Bring a pot of salted water to boil and add the pasta shells. Cook, stirring occasionally until the pasta is al dente, about 8 minutes. Drain and rinse with cold water.

3Pour ¼ cup of marinara sauce into the bottom of a glass or ceramic baking dish.

4Spoon the Spinach Artichoke Dip into the cooked pasta shells. Arrange the shells over the marinara in the baking dish. Scatter the diced canned tomatoes on top. Pour the remaining marinara sauce on top and spread evenly across the shells. Bake for 10 minutes.

5Remove from the oven and top with the basil chiffonade.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.