Directions

1. Cook pasta for a few minutes shy of al dente. Reserve ½ cup of pasta water and drain. Place the cooked shells spaced out on a baking sheet.
2. Add Clebby’s Avocado Oil to a large skillet with minced shallot and garlic. Heat over medium-low. Once the shallot is translucent add in spinach, a few handfuls at a time. Continue to add handfuls until all the spinach is wilted down. Season with salt and pepper then stir in the chopped artichokes. Stir in cream cheese and ricotta cheese.
3. Preheat oven to 350°F.
4. Heat Clebby’s Avocado Oil in a skillet over medium-low heat. Add all-purpose flour and whisk to incorporate. Let toast for 5 minutes, occasionally whisking. Add milk, one cup at a time, continually whisking until thick. Stir in ricotta cheese and a pinch of nutmeg – season with salt and pepper. Stir in ½ cup of pasta water.
5. Divide the bechamel into two 9-inch baking dishes.
6. Spoon the spinach and artichoke filling into each shell. Then place in the bechamel sauce, arranging the shells in a circular shape finishing in the middle.
7. Top with shredded mozzarella cheese.
8. Bake for 40 minutes covered, then 20 minutes uncovered.
9. Meanwhile, heat Clebby’s Avocado Oil in a skillet over medium-low heat with panko. Cook until the panko turns golden brown. Season to taste with salt and pepper.
10. When the stuffed shells are golden and bubbly, remove them from the oven. Let cool slightly, then sprinkle with the toasted panko. Garnish with chopped parsley.