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- 1 package large pasta shells (12-16 shells) - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 cup frozen spinach, thawed and drained - 1 cup canned artichoke hearts, chopped - 2 cloves garlic, minced - 1/2 teaspoon onion powder - 1/2 teaspoon red pepper flakes (optional) - 1 cup Alfredo sauce (store-bought or homemade) - Salt and pepper to taste - Fresh parsley for garnish (optional) Start by cooking the large pasta shells. Boil them in salted water. This step makes them soft but firm enough to hold the filling. Drain them and let them cool. Next, thaw the frozen spinach and squeeze it dry. You want to remove any extra water to keep the filling thick. Chop the artichoke hearts into bite-sized pieces. Mince the garlic finely for a strong flavor. In a big bowl, mix the ricotta cheese, half of the mozzarella, and the Parmesan. Add in the drained spinach, chopped artichokes, minced garlic, onion powder, and red pepper flakes if you want some heat. Season it all with salt and pepper. Stir it until everything combines well. If you don’t have ricotta, cream cheese works well too. You can swap mozzarella for any cheese you like, such as cheddar or gouda. If you want a lighter dish, use low-fat cheese options. For a vegan choice, try cashew cheese or tofu blended until smooth. You can also skip the artichokes and add mushrooms or bell peppers instead. This way, you can make this dish fit your taste and needs! To start, gather all your ingredients. You will need large pasta shells, ricotta cheese, mozzarella cheese, Parmesan cheese, frozen spinach, canned artichoke hearts, garlic, onion powder, red pepper flakes, Alfredo sauce, salt, and pepper. 1. First, preheat your oven to 375°F (190°C). This makes sure your dish cooks evenly. 2. Next, cook the pasta shells according to the package. Aim for al dente. Drain them and let them cool. 3. In a mixing bowl, combine the ricotta cheese, half of the mozzarella, Parmesan, drained spinach, chopped artichokes, minced garlic, onion powder, and red pepper flakes if you like a bit of heat. 4. Season with salt and pepper. Mix everything well until blended. Now, it’s time to assemble your dish. 1. Spread half of the Alfredo sauce on the bottom of a 9x13 inch baking dish. This prevents the shells from sticking. 2. Carefully stuff each shell with your creamy spinach and artichoke mix. Place them seam-side up in the dish. 3. Pour the rest of the Alfredo sauce over the shells. Make sure they are well-coated. 4. Sprinkle the remaining mozzarella cheese on top. 5. Cover the dish with aluminum foil and bake it for 25 minutes. This keeps the moisture in. 6. After 25 minutes, remove the foil. Bake for another 10 minutes. Look for bubbly, lightly golden cheese. Once your dish is done baking, let it cool for a few minutes. This helps the filling set a bit. 1. Serve the stuffed shells on plates. 2. If you want, garnish with fresh parsley for a pop of color. 3. Enjoy your creamy, cheesy creation! To make the best stuffed shells, start by cooking the pasta just right. Cook the large pasta shells until they are al dente. This means they should still have a slight bite. Drain them well and let them cool. This helps prevent them from tearing when you stuff them. Mix the filling well. Use ricotta, spinach, chopped artichokes, and garlic. Add a pinch of salt and pepper for flavor. If you like heat, toss in some red pepper flakes. This adds a nice kick! When you stuff the shells, be gentle. Fill each shell generously but avoid overstuffing. Place them seam-side up in the baking dish. This keeps the filling inside while baking. Pour Alfredo sauce on top to keep everything moist. If you have extra stuffed shells, store them in an airtight container. They will stay fresh in the fridge for about three to four days. Make sure they cool down before sealing the container. You can also freeze stuffed shells. Wrap them tightly in plastic wrap and then in foil. This prevents freezer burn. They can last up to three months in the freezer. One common mistake is not draining the spinach well. If you leave too much water, the filling gets runny. Always squeeze out excess moisture before mixing. Another mistake is baking without covering the dish. If you bake uncovered for too long, the cheese can burn. Cover the dish with foil for the first part of baking. Remove the foil later to brown the cheese. Lastly, don’t skip the seasoning. A dish without salt and pepper can taste bland. Always taste the filling before stuffing the shells. Adjust the seasoning as needed for the best flavor. {{image_2}} You can make these stuffed shells vegetarian by using all plant-based products. For the cheese, choose vegan ricotta and mozzarella. Nutritional yeast can add a cheesy flavor without dairy. Use almond or coconut milk in your Alfredo sauce to keep it creamy. This way, everyone can enjoy the dish! To boost the flavor, think about adding more veggies. Chopped bell peppers or mushrooms fit well. You can also mix in some sun-dried tomatoes for a sweet touch. If you want a kick, add more red pepper flakes. Fresh herbs like basil or thyme can brighten up the dish too. Mix and match to find your favorite flavor! If you need a gluten-free option, swap regular pasta shells for gluten-free shells. Many brands offer great choices that hold up well. Make sure to check the Alfredo sauce for gluten. Most store-bought sauces are safe, but always read the label. Your stuffed shells can still be creamy and delicious without gluten! After you enjoy your Creamy Spinach Artichoke Stuffed Shells, let them cool. Place them in an airtight container. You can keep them in the fridge for up to four days. This method helps keep the shells fresh and tasty. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish. Cover with foil to keep them moist. Bake for about 20 minutes, or until heated through. You can also microwave them for a quick fix. Just heat in short bursts, checking often. For freezing, first, cool the stuffed shells completely. Then, wrap them tightly in plastic wrap. Place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When ready to eat, thaw in the fridge overnight before reheating. Creamy Spinach Artichoke Stuffed Shells last about 3 to 5 days in the fridge. To ensure they stay fresh, keep them in an airtight container. Always check for any signs of spoilage before eating. Yes, you can make this recipe ahead of time. Prepare the stuffed shells and place them in your baking dish. Cover with foil and store in the fridge for up to 24 hours. When ready to bake, you may need to add a few extra minutes to the cooking time. These stuffed shells pair well with a fresh salad or garlic bread. A simple green salad with a light vinaigrette adds a nice crunch. Garlic bread complements the creamy dish perfectly. You can also serve them with a side of steamed veggies for extra nutrition. In this blog post, we explored making creamy spinach artichoke stuffed shells. We covered the list of ingredients, how to prepare them, and tasty substitutions. I shared clear steps for cooking and serving. You learned helpful tips to avoid mistakes and store your leftovers properly. We also discussed variations for different diets. Creating this dish can delight your friends and family. Enjoy trying new flavors and making it your own!

Creamy Spinach Artichoke Stuffed Shells

Indulge in the ultimate comfort food with these creamy spinach artichoke stuffed shells! This delicious recipe combines rich ricotta, melty mozzarella, and savory artichokes all nestled in tender pasta shells, topped with a luscious Alfredo sauce. Perfect for family dinners or impressing guests! Click through for the full recipe, tips, and step-by-step instructions to create this mouthwatering dish that everyone will love!
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Ingredients
  

1 package large pasta shells (12-16 shells)

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese, grated

1 cup frozen spinach, thawed and drained

1 cup canned artichoke hearts, chopped

2 cloves garlic, minced

1/2 teaspoon onion powder

1/2 teaspoon red pepper flakes (optional)

1 cup Alfredo sauce (store-bought or homemade)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    Cook the large pasta shells according to package directions until al dente. Drain and set aside to cool.

      In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, Parmesan cheese, drained spinach, chopped artichoke hearts, minced garlic, onion powder, and red pepper flakes (if using). Season with salt and pepper to taste. Mix until well combined.

        Spread half of the Alfredo sauce in the bottom of a 9x13 inch baking dish.

          Carefully stuff each cooked pasta shell with the creamy spinach and artichoke filling. Place the stuffed shells in the baking dish seam-side up.

            Once all the shells are in the dish, pour the remaining Alfredo sauce over the top, ensuring all shells are generously coated.

              Sprinkle the remaining mozzarella cheese over the stuffed shells.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

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

                    Once baked, remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley if desired.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4-6