24 Jumbo Shells
10 oz. Frozen Spinach, thawed and drained
14 oz. Artichoke Hearts
1 Cup Ricotta Cheese
8 Oz. Cream Cheese
2/3 Cup Parmesan Cheese
1 Cup Half and Half
1 Cup Mozzarella
2 Tbsp. Olive Oil
1/2 Cup Panko Bread Crumbs
1/4 Cup Freshly Parsley
2 Garlic Cloves, minced
Salt
Freshly Ground Black Pepper
Cook the pasta al dente according to the package directions. Drain and set aside. Preheat your oven to 425 degrees Fahrenheit.
Mix together the spinach, artichokes, ricotta, 4 oz. cream cheese, 1/3 Cup parmesan cheese, 1/2 Tsp. Salt, 1 minced Garlic, 1/2 Tsp. Freshly ground black pepper, Set aside.
In a microwave safe bowl add the half and half, 1 minced garlic, mozzarella, remaining cream cheese, and remaining parmesan cheese, 1/2 Tsp. salt, 1/2 Tsp. freshly ground black pepper. Stir until combined. Heat in the microwave in 30 second increments. Make sure to stir in between each increment, until warm and smooth, about 2 minutes.
Spread 1/2 cup of the cheese sauce on the bottom of a 9 by 13 inch baking dish.
Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam side up. Pour the remaining cheese sauce over the shells. Cover with foil and bake for 13-15 minutes.
Mix the panko breadcrumbs, olive oil, and parsley until well combined.
Remove the foil from the baking dish and top pasta shells with breadcrumb mixture. Bake until the breadcrumbs are golden brown 5-10 minutes.
Serve and enjoy.