If you’re a fan of spinach and artichoke dip, you are going to love these stuffed shells! We’re basically taking a lot of the same ingredients – spinach, artichokes, feta, mozzarella, and ricotta – making a lightened-up version of the dip and then filling pasta shells with it. Topped with homemade tomato sauce and just a little more cheese, they’re my idea of comfort food and couldn’t be more perfect for this time of year. You can prep the shells ahead of time, refrigerate, and bake later in the day, or even throw the entire pan in the freezer to bake another day. In December my favorite kind of meals are definitely the ones that require almost no work on my part to pull together, and these stuffed shells fit the bill.
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