Spinach Artichoke Stuffed Shells
Ingredients
- 3 c. baby spinach, chopped
- 1 15-oz. can artichoke hearts, drained and chopped
- 2 c. ricotta
- 1 c. shredded mozzarella
- 3/4 c. freshly grated Parmesan, divided
- 3 cloves garlic, finely chopped
- 1 large egg
- kosher salt
- Freshly ground black pepper
- 1 stick butter
- 1/2 c. heavy cream
- 1 lb. cooked jumbo shells
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