Busy Philipps’ Stuffed Shells Recipe
8 cups water
16 large uncooked pasta shells
2 teaspoons salt, divided
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 small yellow onion, diced
4 cups baby spinach
16 ounces can artichokes, drained
9 ounces ricotta cheese
16 ounces of Rao's Homemade® Arrabbiata Sauce
1/2 cup shredded parmesan cheese
10 basil leaves
Preheat the oven to 375 degrees F (190 C)
Bring the water to a boil in a large saucepan. Add the pasta shells and 1 teaspoon of salt.
Boil, following package directions till al dente (6 minutes for my shells). Drain and run under cold water to stop cooking.
Add one tablespoon of olive oil to a frying pan. When oil is hot, add garlic and sauté for 30 seconds. Then add the onions and sauté for 2 minutes.
Add the spinach to the onions and sauté till spinach is wilted (about one minute).
Add the spinach onion mixture, artichokes, and ricotta to a food processor and pulse until all ingredients are combined. Avoid making it a paste - keep ingredients chunky.
Pour the Rao’s Homemade Arrabbiata Sauce into an 11"x7" pan (or other baking pan). Add the remaining two tablespoons of olive oil and stir to combine.
Stuff each shell with 2 tablespoons of spinach artichoke mixture and nestle them into the tomato layer in the pan. Fill at least 16 shells.
Sprinkle half the parmesan cheese on top of the shells.
Cover the pan with aluminum foil and bake for 20 minutes. Remove aluminum foil, raise the temperature to 425 F (220 C) and bake for another 10 minutes to crisp the top of the shells.
Remove from the oven and sprinkle the rest of the parmesan cheese on top. Serve immediately or keep in the refrigerator for up to two days.
Garnish with basil leaves before serving.