Spinach and Ricotta Stuffed Shells

Ingredients

• 4 oz Jumbo shells, cooked
• 1 cup fresh spinach
• 3 Tbsps ricotta cheese
• 3 artichoke hearts, pickled
• 1 clove garlic, minced
• ½ tsp black pepper
• ½ cup tomato basil sauce
• 1 Tbsp olive oil

Directions

1. Cook the shells till al dente and set aside.
2. Add olive oil and garlic to a pan till for 5 seconds. Add the spinach and wilt. Transfer to a mixing bowl and add chopped artichoke hearts. Mix in ricotta cheese and black pepper and mix well.
3. Stuff the shells with the spinach-artichoke-ricotta mixture and top with warm tomato-basil sauce. Serve warm