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Stuffed pasta dishes have long been a beloved staple in kitchens around the world, celebrated for their versatility and comforting nature. Among these delightful creations, Cheesy Spinach and Artichoke Stuffed Shells stand out as a hearty meal that combines rich flavors with satisfying textures. This dish marries the creaminess of cheese, the earthiness of spinach, and the unique tang of artichokes, resulting in a culinary experience that is sure to impress both family and friends.

Cheesy Spinach and Artichoke Stuffed Shells

Discover the deliciousness of Cheesy Spinach and Artichoke Stuffed Shells, a comforting and impressive dish perfect for gatherings or cozy dinners at home. These jumbo pasta shells are filled with a creamy blend of ricotta, cream cheese, mozzarella, and Parmesan, combined with nutritious spinach and tangy artichokes. Topped with marinara sauce and baked to perfection, this crowd-pleaser promises to delight every palate with its rich flavors and satisfying textures. Try this recipe today and elevate your pasta game!
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Ingredients
  

20 jumbo pasta shells

1 cup fresh spinach, chopped finely

1 cup canned artichoke hearts, drained and coarsely chopped

1 cup ricotta cheese

1 cup cream cheese, softened to room temperature

1 cup shredded mozzarella cheese, with an extra half cup reserved for topping

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional, if you like heat)

2 cups marinara sauce, homemade or store-bought

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C).

    Cook the Pasta: In a large pot, bring salted water to a rolling boil. Add the jumbo pasta shells and cook them according to the package instructions until they are al dente. Once cooked, drain the pasta shells and set them aside to cool slightly.

      Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, softened cream cheese, and half of the shredded mozzarella cheese. Stir in the chopped spinach, chopped artichokes, minced garlic, onion powder, salt, black pepper, and optional red pepper flakes. Mix well until all ingredients are evenly incorporated.

        Stuff the Shells: Using a teaspoon or a piping bag for easier filling, generously stuff each cooked pasta shell with the cheesy spinach and artichoke mixture. Arrange the filled shells seam side up in a greased 9x13-inch baking dish.

          Add the Sauce: Evenly pour the marinara sauce over the stuffed shells, ensuring they are well covered. Sprinkle the remaining mozzarella cheese and the grated Parmesan cheese on top to create a delicious cheesy crust.

            Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbling and golden brown.

              Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes. For a fresh touch, garnish with chopped parsley before serving.

                Prep Time, Total Time, Servings: 20 minutes | 50 minutes | Serves 4-6

                  - Presentation Tips: Serve the stuffed shells in the baking dish for a rustic look, or transfer individual servings onto plates. Add a sprinkle of extra parsley for color, and pair with a side salad for a complete meal. Enjoy!