#spindip

What’s the best way to use leftover spinach & artichoke dip after your Super Bowl spread? Make stuffed shells, of course! My version includes ground turkey to help bulk them up and add some protein, but it could certainly be a vegetarian-friendly dish or fitting for Meat-Free Monday if that’s your jam, too.

Ingredients:

1/2 lb. jumbo shells pasta, uncooked 1 T. olive oil 1 lb. lean ground turkey 1.5 c. spinach & artichoke dip (grab your favorite from the store or make your own!) 1 jar (24 oz.) marinara sauce 1/2 c. reduced fat shredded mozzarella

Directions:

1. Preheat oven to 350 and spray a 9x13 baking dish with nonstick spray. Set aside.

2. On the stovetop, cook pasta according to directions on the box. Once done, shock with cold water to stop the cooking process, drain and set aside.

3. In a large pan, heat olive oil and add ground turkey. Crumble it as it browns.

4. Once cooked through, add spinach and artichoke dip, stirring until well-combined. Turn off heat.

5. Begin stuffing cooked shells, one by one, with 1-2 T. of the turkey mixture and place in the baking dish.

6. Cover generously with marinara sauce and then sprinkle shredded mozzarella on top.

Spinach and artichoke dip

You’ll need:

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 jar (12 oz.) marinated artichoke hearts, drained, chopped 

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained 

1/2 cup KRAFT Shredded Mozzarella Cheese 

1/2 cup KRAFT Grated Parmesan Cheese

1/2 tsp. garlic powder 

Heat oven to 350ºF.

2. Mix ingredients until blended.

3. Spoon into shallow baking dish sprayed with cooking spray.