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- 12 jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup chopped fresh spinach (or 1/2 cup frozen spinach, thawed and drained) - 1 cup canned artichoke hearts, drained and chopped - 2 cloves garlic, minced - 1 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 2 cups marinara sauce - Fresh basil or parsley for garnish (optional)

Cheesy Spinach and Artichoke Stuffed Shells

Indulge in the comforting flavors of Cheesy Spinach and Artichoke Stuffed Shells, a perfect dish for family dinners or gatherings. Jumbo pasta shells are filled with a creamy blend of ricotta, mozzarella, and Parmesan, paired with nutritious spinach and artichokes. This recipe not only provides a satisfying vegetarian option but also showcases a beautiful presentation. With simple steps to create this dish, impress your loved ones with a delicious homemade meal that brings everyone together.
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Ingredients
  

20 jumbo pasta shells

1 cup frozen spinach, thawed and well-drained

1 cup canned artichoke hearts, roughly chopped

1 cup ricotta cheese

1 cup grated mozzarella cheese, divided

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1 teaspoon crushed red pepper flakes (optional for heat)

½ teaspoon salt

½ teaspoon black pepper

1 jar (24 oz) marinara sauce

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed shells.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package directions until they are al dente. Once cooked, drain the shells and lay them out on a baking sheet to prevent them from sticking together.

      Prepare the Filling: In a large mixing bowl, combine the drained spinach, chopped artichoke hearts, ricotta cheese, ¾ cup of mozzarella cheese, Parmesan cheese, minced garlic, onion powder, crushed red pepper flakes (if using), salt, and black pepper. Stir everything together well until the mixture is thoroughly combined and creamy.

        Stuff the Shells: Using a spoon or small spatula, carefully fill each jumbo shell with a generous amount of the prepared spinach and artichoke filling. Arrange the filled shells gently in a greased 9x13 inch baking dish, ensuring they are snug but not overcrowded.

          Add Sauce: Pour the marinara sauce evenly over the stuffed shells, making sure each shell is well-covered. Top with the remaining ¼ cup of mozzarella cheese for a delicious cheesy crust.

            Bake the Dish: Cover the baking dish tightly with aluminum foil to keep the moisture in, and bake in the preheated oven for 25 minutes. After that time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden on top.

              Garnish and Serve: Remove the baking dish from the oven and allow it to cool for a few minutes. Sprinkle freshly chopped parsley over the top for a burst of color and freshness before serving.

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

                  - Presentation Tips: For an appealing presentation, serve the stuffed shells on individual plates, drizzling extra marinara sauce around the shells and garnishing with additional parsley. Adding a sprinkle of crushed red pepper flakes on top can enhance the visual appeal and flavor. Enjoy!