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Cheesy Spinach and Artichoke Stuffed Shells are a delightful fusion of two beloved culinary classics: the rich, creamy spinach and artichoke dip and hearty pasta. This dish combines the comforting texture of jumbo pasta shells with a savory filling that bursts with flavor. The creamy cheese mixture, paired with the slight bitterness of spinach and the nutty taste of artichokes, creates a satisfying balance of tastes and textures that is sure to please any palate.

Cheesy Spinach and Artichoke Stuffed Shells

Discover the deliciousness of Cheesy Spinach and Artichoke Stuffed Shells, where classic flavors meet hearty pasta. This recipe combines creamy cheeses, vibrant spinach, and savory artichokes for a mouthwatering filling nestled inside jumbo pasta shells. Perfect for family dinners or meal prep, this dish is both comforting and versatile. Enjoy the rich flavors, delightful textures, and a satisfying meal that's sure to impress your guests or elevate your weeknight dinners.
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Ingredients
  

20 jumbo pasta shells

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, drained and roughly chopped

1 cup ricotta cheese

1 cup cream cheese, softened to room temperature

1 cup shredded mozzarella cheese, plus extra for topping

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon onion powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes (optional, for a bit of heat)

2 cups marinara sauce, homemade or store-bought

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

    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 (firm to the bite). Once cooked, drain the shells and set them aside to cool slightly.

      Prepare the Filling: In a spacious mixing bowl, combine the ricotta cheese, softened cream cheese, and half of the shredded mozzarella. Mix in the finely chopped spinach, chopped artichoke hearts, minced garlic, onion powder, sea salt, black pepper, and red pepper flakes (if desired). Stir thoroughly until all ingredients are well combined into a creamy filling.

        Stuff the Shells: Using a teaspoon or a piping bag for convenience, carefully stuff each pasta shell with a generous amount of the spinach and artichoke mixture. Arrange the filled shells in a greased 9x13-inch baking dish, placing them close together but not overlapping.

          Add the Sauce: Evenly pour the marinara sauce over the stuffed shells, making sure each shell is completely covered with sauce. Top with the remaining shredded mozzarella and grated Parmesan cheese, ensuring a cheesy crust when baked.

            Bake: Cover the baking dish tightly with aluminum foil to keep moisture in, 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 on top is bubbly and golden brown.

              Garnish and Serve: Once baked, carefully remove the dish from the oven and allow it to cool for a few minutes. Just before serving, sprinkle freshly chopped parsley over the top for a touch of color and freshness.

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

                  - Presentation Tips: For an appealing display, serve the stuffed shells on individual plates with a drizzle of extra marinara sauce on the side and a sprig of parsley for garnish. Enjoy your delicious creation!