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Total Time : 1 hour 10 minutes
Active Time : 45 minutes
Makes 4 to 6 servings
24 jumbo pasta shells (about 12 ounces)
10 ounces frozen chopped spinach, thawed, drained and squeezed dry
One 14-ounce can artichoke hearts, drained and roughly chopped
1 cup whole milk ricotta
8 ounces cream cheese, at room temperature
2/3 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 cup half-and-half
1 cup shredded mozzarella
2 tablespoons olive oil
1/3 cup panko
1/4 cup chopped fresh Italian parsley, optional
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1st Keep
 nomoregrays
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