"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinich and Artichoke Stuffed Shells Recipe

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This recipe for Spinich and Artichoke Stuffed Shells, by , is from The Holsted Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebecca Holsted


Salt and Pepper
Grated Nutmeg
Fresh Spinich
1 can Tomatos
Sweet Basil
Large Pasta Shells
Artichoke Hearts
Rocotta Cheese
1 Egg
Lemon Peel

1. Mix EVOO, garlic, salt and pepper, nutmeg in pan with spinich and wilt
2. In baking dish, mix mashed tomatos, salt and pepper, melted butter and sweet basil
3. Undercook shells
4. Mix artichoke hearts, quarted, thyme, lemon peel, salt and pepper, rocotta, egg and handfuls parm/reg cheese
5. Mix in spinich mix
6. Stuff about 20 shells, lay upright in dish
7. Cover and bake at 350 degrees til bubbling
8. Uncover, turn up to 425 to brown
9. Sprinkle cheeses on top




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