Pasta Casserole with Artichokes and Spinach

Ingredients:

• 24 pieces of royal shell pasta (about 350 g)
• 300 g frozen chopped spinach, defrosted and squeezed dry
• 1 can (400g) artichoke hearts, drained and chopped
• 1 cup whole milk ricotta cheese
• 220 g of cream cheese at room temperature, in portions
• 2/3 tbsp. grated parmesan cheese
• 1 cup of drinking cream 10%
• 1 tbsp. grated mozzarella
• 2 tbsp. l. olive oil
• 1/3 cup breadcrumbs
• 1/4 cup chopped parsley, optional

Preparation:

1. Cook the pasta until al dente, following package directions. Drain and set aside.
2. Preheat oven to 220°C.
3. In a medium bowl, combine the spinach, artichokes, ricotta, 4 ounces (110 g) cream cheese, 1/3 cup (1/3 cup) Parmesan, 1 teaspoon (1/2 teaspoon) salt, and a couple of grinds of black pepper. In a medium microwave-safe bowl, combine the heavy cream, mozzarella, remaining 4 ounces (110 g) cream cheese, 1/3 cup (1/3 cup) Parmesan, and 1 teaspoon (1/2 teaspoon) salt until smooth. Microwave for about 2 minutes, then 30 seconds in between, stirring until warm and smooth.
4. Pour half the cheese sauce into the bottom of a 22 x 33 cm baking dish. Fill each shell with 1 heaping tablespoon of the spinach-cheese mixture. Place the shells in the dish, open side up. Drizzle the remaining cheese sauce over the shells, cover with foil, and bake for 13-15 minutes, until the cheese is melted.
5. Meanwhile, in a small bowl, combine the olive oil, breadcrumbs, and parsley, if using. Remove the foil from the pan and sprinkle the pasta with the mixture. Bake for about 10 minutes, until the breadcrumbs are golden brown and the cheese is bubbly.