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For Cheesy Spinach Artichoke Stuffed Shells, you need a few key items. Here is the essential list: - 20 large jumbo pasta shells - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup parmesan cheese, grated - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 2 cloves garlic, minced - 1/4 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 1 jar (24 oz) marinara sauce - Fresh basil leaves for garnish (optional) These ingredients work together to create a creamy, cheesy filling that tastes amazing. You can also add optional ingredients for extra flavor. These can really make the dish pop: - 1/2 teaspoon Italian seasoning - 1/4 cup sun-dried tomatoes, chopped - 1/4 cup black olives, sliced Feel free to mix and match these ingredients based on your taste. Each addition can bring a new twist to your stuffed shells. For the full recipe, check out the details provided above. To make Cheesy Spinach Artichoke Stuffed Shells, follow these simple steps. 1. Preheat the oven. Set it to 375°F (190°C). This ensures even cooking. 2. Cook the pasta shells. Use a large pot with salted boiling water. Cook for about 9-10 minutes, so they are al dente. Drain and let them cool carefully. 3. Mix the filling. In a large bowl, combine: - 1 cup ricotta cheese - 1/2 cup mozzarella cheese, shredded - 1/4 cup parmesan cheese, grated - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 2 cloves garlic, minced - 1/4 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste Stir these ingredients well until blended. This mix gives a creamy, cheesy taste. 4. Prepare the baking dish. Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish. This keeps the shells moist. 5. Stuff the shells. Gently fill each pasta shell with the spinach-artichoke mix. Place them in the dish, open side up. Take care not to break them. 6. Cover with sauce. Pour the rest of the marinara sauce over the stuffed shells. Make sure all shells are covered. This adds flavor and keeps them from drying out. 7. Add more cheese. Sprinkle the remaining mozzarella and parmesan cheese on top of the sauce. Cheese adds a nice golden crust. 8. Bake. Cover the dish with foil and bake for 20 minutes. This helps cook everything through. 9. Uncover and finish baking. Remove the foil and bake for an extra 10-15 minutes. Look for bubbly, golden cheese on top. 10. Let it rest. After baking, let the dish sit for 5 minutes. This makes it easier to serve. You can garnish with fresh basil leaves for a pop of color. By following these steps, you’ll create a dish that tastes great and looks amazing. Enjoy your cooking adventure with these delicious stuffed shells! For the complete recipe, refer to the Full Recipe section. To make Cheesy Spinach Artichoke Stuffed Shells, the right stuffing method matters. Use a spoon or a piping bag to fill each shell. This way, you pack in the flavor and cheese. Getting the filling just right takes practice. Aim for a generous amount, but don’t overstuff. It’s okay if some filling peeks out. For the best flavor, mix the cheeses well. Combine ricotta, mozzarella, and parmesan in a bowl. Add the chopped spinach and artichokes. Use fresh spinach for a bright taste. Minced garlic adds a nice punch. You can even add crushed red pepper flakes for heat if you like. Baking is key to perfect texture. Cover the dish with foil for the first part of cooking. This method steams the shells, keeping them moist. Remove the foil later to let the cheese brown. You want the top to be cheesy and golden. Many people overcook the pasta shells. Avoid this by cooking them just until al dente. This keeps the shells firm and not mushy. If they get too soft, they may break when you stuff them. Another mistake is not seasoning the filling enough. Taste it before stuffing the shells. If it lacks flavor, add more salt and pepper. Don't skip the garlic, as it brings the dish to life. Lastly, don't forget to cover the shells with marinara sauce. This keeps them from drying out. If you miss this step, they may turn out too dry. A little sauce goes a long way in keeping the dish moist and delicious. For the full recipe, check out the details above. Enjoy making these tasty stuffed shells! {{image_2}} If you have dietary restrictions, you can still enjoy Cheesy Spinach Artichoke Stuffed Shells. For a gluten-free option, use gluten-free pasta shells. If you're dairy-free, try a vegan ricotta made from nuts or tofu. You can also use nutritional yeast instead of cheese for a cheesy flavor without dairy. For flavor variations, consider adding sun-dried tomatoes or olives to the filling. You can mix in cooked chicken or shrimp for extra protein. If you like spice, add more crushed red pepper flakes. Each of these options brings a new twist to the dish. When serving these stuffed shells, think about what goes well on the side. A fresh green salad pairs nicely with the rich cheese. Garlic bread is another great choice, adding a nice crunch. For a drink, a light white wine or sparkling water with lemon works well. To make the dish look special, use a large platter for serving. Arrange the stuffed shells in a neat line and drizzle some marinara sauce on top. Garnish with fresh basil leaves to add a pop of color. A sprinkle of grated cheese on top can also elevate the dish's presentation. For the full recipe, check out the detailed steps and tips above! After enjoying Cheesy Spinach Artichoke Stuffed Shells, store any leftovers properly. Place them in an airtight container. This keeps the shells fresh and tasty for later. You can store them in the fridge for up to three days. When you are ready to eat, reheat them in the oven. Set it to 350°F (175°C) and heat for about 15-20 minutes. This way, the cheese gets nice and melty again. If you want to save some stuffed shells for a later date, freezing is a good option. Make sure to let the stuffed shells cool completely before freezing. Place them in a freezer-safe container or wrap them tightly with plastic wrap. They can stay in the freezer for up to three months. When you want to eat them, take out the shells and let them thaw in the fridge overnight. To reheat, place them in the oven at 350°F (175°C) for about 30-35 minutes. This ensures they are warm all the way through. For best results, cover them with foil while baking to prevent drying out. What can I substitute for ricotta cheese? You can use cottage cheese in place of ricotta. Blend it for a smoother texture. Cream cheese is another option. It adds richness but may change the flavor slightly. Can I make these stuffed shells ahead of time? Yes, you can prepare them in advance. Assemble the shells and cover them with sauce. Store in the fridge for up to 24 hours before baking. This saves time on busy days. How long do they take to bake? These stuffed shells take about 30 to 35 minutes to bake. Cover with foil for the first 20 minutes. This helps the cheese melt well. Remove the foil to get a lovely golden top. Can I use other vegetables in the filling? Yes! Feel free to add other veggies. Chopped mushrooms or zucchini work great. You can also use sun-dried tomatoes for a burst of flavor. Just make sure to chop them finely. Cheesy Spinach Artichoke Stuffed Shells are fun to make and tasty to eat. We covered the key ingredients that bring flavor and richness to this dish. I shared step-by-step instructions, tips for cooking, and common mistakes to avoid. You can explore various ingredient swaps and new ways to serve your stuffed shells. Proper storage keeps them fresh for later enjoyment. Remember, this dish can be a hit for any meal. Enjoy cooking and make it your own!

Cheesy Spinach Artichoke Stuffed Shells

Indulge in the deliciousness of Cheesy Spinach Artichoke Stuffed Shells! These jumbo pasta shells are packed with a creamy blend of ricotta, mozzarella, spinach, and artichokes, all bathed in rich marinara sauce. Perfect for dinner or a special occasion, this recipe is easy to follow and will impress your family and friends. Click to explore the full recipe and make your next meal unforgettable!
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Ingredients
  

20 large jumbo pasta shells

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

2 cloves garlic, minced

1/4 teaspoon crushed red pepper flakes (optional)

Salt and pepper to taste

1 jar (24 oz) marinara sauce

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the jumbo pasta shells in a large pot of salted boiling water for about 9-10 minutes, or until al dente. Drain and let cool.

      In a mixing bowl, combine the ricotta cheese, 1/2 cup mozzarella, 1/4 cup parmesan, chopped spinach, artichoke hearts, cream cheese, minced garlic, and crushed red pepper flakes. Season with salt and pepper to taste. Mix until the ingredients are well incorporated.

        Spread 1/2 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.

          Carefully stuff each cooked pasta shell with the cheesy spinach-artichoke mixture and place the stuffed shells in the baking dish, open side up.

            Pour the remaining marinara sauce over the stuffed shells, ensuring that each shell is covered.

              Sprinkle the remaining mozzarella and parmesan cheese on top of the sauce.

                Cover the baking dish with aluminum foil and bake for 20 minutes.

                  Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                    Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh basil leaves if desired.

                      - Prep Time: 15 mins | Total Time: 50 mins | Servings: 4-6