Spinach-Artichoke Stuffed Shells!

Ingredients:

• Salt
• 20 large pasta shells
• 1 (28 ounce) can whole San Marzano tomatoes
• 7-8 basil leaves, torn
• 3 tbsp butter, melted
• Black pepper
• 2 tbsp EVOO
• 3 garlic cloves, chopped
• 1 (10 ounce box frozen spinach) or 3/4 pound fresh young spinach chopped
• Freshly grated nutmeg
• 1 (10 ounce) box frozen baby artichoke hearts, defrosted and roughly chopped
• 1 egg yolk
• 2 cups ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tsp grated lemon zest, 1/2 juice of a lemon
• 1 tbsp thyme leaves, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves

What to do:

1.  Preheat oven to 375. 
2. Bring large pot of water to a boil for pasta. Salt the water and cook the shells to just shy of al dente. Set aside.
3. While shells cook, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper. 
4. Place a skillet over medium-high heat with the EVOO. Add the garlic to the pan and stir for 1 minute. Add the spinach and nutmeg to the pan and cook to heat through. Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper. 
5. Stir and spoon this mixture into the shells and arrange split side up in the sauce. Cover the casserole with foil and transfer to the oven. 
6. Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown-about 15 minutes.

Enjoy!