SPINACH & ARTICHOKE-STUFFED SHELLS

MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 1 HOUR 10 MINUTES

340 g jumbo pasta shells (about 16 to 24 shells)

1 tbsp olive oil

1 small onion, finely chopped

4 cups baby spinach

1 1/2 cups artichoke hearts in oil, drained and cut in pieces

1 cup ricotta cheese

1 1/4 cups shredded mozzarella cheese, divided

1 cup finely grated Parmesan cheese, divided salt and pepper

2 cups Tomato Sauce (recipe, this page) or store-bought tomato sauce

1/4 cup fresh basil leaves

In large saucepan of boiling salted water, cook pasta shells until they have softened but are still quite al dente, 8 to 10 minutes (or about 2 minutes less than the package directions). Drain and rinse under cold water. Set aside on clean damp tea towel.

Meanwhile, in large skillet, heat oil over medium-high heat. Add onion and cook, stirring, about 2 minutes. Add spinach and cook, stirring, until softened, about 2 minutes. Drain spinach mixture. In food processor, pulse spinach mixture with artichoke hearts, ricotta, 3/4 cup mozzarella and half of the Parmesan; season with salt and pepper.

Spread tomato sauce over the bottom of 11- x 7-inch baking dish. Stuff each reserved shell with scant 2 tablespoons of spinach and artichoke filling. Place shells side by side in tomato sauce. Sprinkle with remaining Parmesan. (Make-ahead: Baking dish can be wrapped in plastic wrap and refrigerated for up to 3 days or frozen for up to 1 month.) Set aside remaining mozzarella and Parmesan cheeses until ready to serve.

When ready to serve, preheat oven to 400°F. Remove plastic wrap and cover dish with foil. Bake for 30 minutes. Remove foil, sprinkle with remaining mozzarella and broil until cheese is melted and tops of shells are crispy, 3 to 5 minutes. Sprinkle with basil.

PER SERVING about 650 cal, 30 g pro, 29 g total fat (14 g sat. fat), 67 g carb (8 g dietary fibre, 10 g sugar), 75 mg chol, 1,000 mg sodium, 5.3 mg iron.

Tomato Sauce In saucepan, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic, chopped, and cook, stirring, 1 to 2 minutes. Add 2 cups canned whole tomatoes and 1 tsp each dried oregano and hot pepper flakes; season with salt and pepper. Bring to a boil, crushing tomatoes with wooden spoon. Reduce heat and simmer until sauce has reduced slightly, about 10 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days or frozen for up to 1 month.) Makes about 2 cups.