Ingredients
32
large uncooked pasta shells (from 12-oz package)
3/4
cup mayonnaise
2
cups packed fresh baby spinach, coarsely chopped
1
can (15 oz) Progresso™ artichoke hearts, drained and chopped
2
teaspoons finely chopped garlic
1 1/2
cups shredded Italian cheese blend (6 oz)
1/4
teaspoon salt
1/4
teaspoon pepper
1
jar (15 oz) Alfredo pasta sauce
Fresh basil, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta shells as directed on box.
Meanwhile, in medium bowl, mix mayonnaise, spinach, artichoke hearts, garlic, 1 cup of the cheese, the salt and pepper.
Fill each pasta shell with a tablespoon of the spinach mixture; place in baking dish filling side up. Top filled shells with Alfredo sauce, and sprinkle with remaining 1/2 cup cheese.
Cover; bake 30 minutes. Uncover; bake 5 to 10 minutes longer or until heated through and cheese is melted. Serve warm.
