- Servings: 4
|¾ tsp||Ground Coriander|
|½ tsp||Cayenne Pepper|
|1 pkg||Frozen Chopped Spinach|
|½ pkg||Frozen Artichoke Hearts|
|1||Small Container Ricotta Cheese|
|1 pkg||Jumbo Shells|
|1||Container Tomato Sauce|
|⅓ tsp||Ground Nutmeg|
|¼ cup||Fresh Grated Parmesan & Mozzarella Cheese|
Saute onion with tomato, add coriander and cayenne pepper. Add spinach and artichokes, thawed and drained, then cooked for 3-4 minutes. Add salt and black pepper to taste. Add ground nutmeg. Boil shells separately. Rinse under cold water when done and set aside. In blender add milk, spinach and artichoke mixture, and ricotta cheese, then blend well. Coat bottom of a baking dish with tomato sauce. Stuff shells with filling and place in dish.
Sprinkle tops of shells with sauce and grated cheese. Sprinkle pine nuts on top of shells. Bake in oven, covered with foil, for about 35-40 minutes at 400 degrees.