Lunch: Spinach-Artichoke Stuffed Shells

Recipe by Lindsay Funston What a hot cheesy mess.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach-Artichoke Stuffed Shells

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

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

Instructions

Preheat oven to 350 degrees F. In a medium bowl, combine spinach, artichoke, ricotta, mozzarella, 1/4 cup Parmesan, and garlic and stir until combined. Add egg and season with salt and pepper and stir until combined.
Make alfredo: In a skillet or saucepan over low heat, melt butter. Add heavy cream and bring to a boil, then stir in remaining 1/2 cup Parmesan until creamy. Season with pepper.
Spoon sauce onto the bottom of the baking dish. Stuff cooked shells with spinach-artichoke mixture and place in baking dish. Spoon more sauce on top of shells.
Bake until warmed through and cheese is melty, 15 to 20 minutes. Serve.

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