![- 20 large jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated parmesan cheese, divided - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and coarsely chopped - 1/2 cup softened cream cheese - 2 cloves garlic, minced - 1/4 teaspoon crushed red pepper flakes (optional for a kick) - Salt and freshly ground black pepper, to taste - 1 jar (24 oz) marinara sauce - Fresh basil leaves for garnish (optional) When making Cheesy Spinach Artichoke Stuffed Shells, I love to choose fresh ingredients. Fresh spinach adds a crisp, vibrant flavor. If you can't find fresh spinach, use frozen. Just make sure to thaw and drain it well. If you are dairy-free, try using cashew cream instead of ricotta and cream cheese. Each serving has about 400 calories. You get about 40 grams of carbs, 20 grams of fat, and 15 grams of protein. This dish offers a good mix of nutrients. The fiber from spinach and artichokes is a nice bonus. You can enjoy a tasty meal while still being mindful of your health. To cook jumbo pasta shells, start by boiling a large pot of salted water. Add the shells and cook them for 9 to 10 minutes. You want them al dente, which means they should be firm but not hard. After cooking, drain the shells well and place them on a clean kitchen towel. This keeps them from sticking together. To further prevent sticking, add a drizzle of olive oil and gently toss the shells. For a creamy texture, mix your cheeses well. In a large bowl, combine ricotta, softened cream cheese, and half the mozzarella. Use a spatula or spoon to blend everything until smooth. Then, add chopped spinach, artichokes, and minced garlic. Season this mixture with salt and pepper. Taste it as you go. Adjust the seasoning to make sure it’s just right. A flavorful filling makes all the difference. When stuffing the shells, take your time. Fill each shell generously with the creamy mixture. Place the stuffed shells open side up in your baking dish. This way, they stay filled and don’t spill. Before you layer them with sauce, spread some marinara sauce evenly on the bottom of the dish. This adds flavor and prevents sticking. Once stuffed, pour more sauce over the shells. Make sure every shell is covered well. Preheat your oven to 375°F (190°C). Cover your baking dish tightly with foil before baking. This keeps the moisture in and helps cook the shells evenly. Bake for 20 minutes, then take off the foil. Bake for another 10 to 15 minutes until the cheese is melted and bubbly. You’ll know it’s done when the top is golden brown. Let it sit for about 5 minutes before serving, so it sets nicely. For the complete cooking guide, check the Full Recipe. When making Cheesy Spinach Artichoke Stuffed Shells, some mistakes can ruin your dish. - Overcooking or undercooking pasta: Cook the jumbo shells for 9-10 minutes. Test for al dente by biting into one. It should be firm but not hard. - Not enough seasoning in the filling: Always taste your filling. Add salt, pepper, or garlic for great flavor. Want to boost flavor? Consider these tips. - Additional herbs and spices to consider: Fresh basil, oregano, or thyme brighten up your dish. A touch of lemon zest adds a nice twist. - Alternative cheeses for a different taste: Try goat cheese or feta for a tangy flavor. Mixing cheeses can create a richer taste. How you serve your stuffed shells matters. Here are some tips. - Visual appeal tips for serving: Use a bright plate. Drizzle extra marinara sauce on top. Sprinkle fresh herbs for color. - Suggested side dishes that complement the meal: A small side salad or garlic bread pairs well. These sides add freshness and balance to your meal. For a complete guide, check the Full Recipe. {{image_4}} You can easily change the filling for stuffed shells. Swap spinach and artichokes for other veggies like mushrooms or bell peppers. You can also add proteins like chicken or shrimp for extra flavor. If you want a vegan option, use plant-based ricotta and cream cheese. For gluten-free shells, look for pasta made from rice or corn. You can use homemade marinara or store-bought sauce. Homemade marinara gives a fresh taste that works great. If you prefer cream-based sauces, try Alfredo or a cheesy béchamel. Both will add a rich, creamy texture to your dish. These stuffed shells pair well with a fresh salad or garlic bread. A light Caesar salad adds a nice crunch and balance. You can also prepare them as a meal prep option. Just make sure to store them in airtight containers. This way, you can enjoy them later in the week. For the full recipe, check the earlier sections. Once you finish your cheesy spinach artichoke stuffed shells, store any leftovers in the fridge. Use an airtight container to keep them fresh. They will last about 3 to 5 days. If you want to enjoy them later, consider freezing them instead. To freeze your stuffed shells, first, let them cool completely. Then, place them in a single layer in a freezer-safe container. You can also use plastic wrap, followed by aluminum foil for extra protection. This method helps prevent freezer burn and keeps them tasty. When you're ready to eat, thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish with a splash of marinara sauce to keep them moist. Cover with foil and bake for about 25-30 minutes, or until heated through. Enjoy that delicious cheesy goodness! For the full recipe, check the link. To keep your stuffed shells from sticking, follow these tips: - Use plenty of water: When boiling, add enough water to give shells room to move. - Add oil to the water: A splash of olive oil can help prevent sticking. - Cool shells on a towel: After cooking, let the shells cool on a clean kitchen towel. This stops them from sticking to each other. - Handle gently: Use a soft touch when moving or stuffing the shells. Yes, you can prepare these shells ahead of time. Here’s how: - Prepare the filling: Make the cheesy spinach-artichoke mix a day in advance. Store it in the fridge. - Stuff the shells: You can stuff the shells and layer them with sauce the night before. Cover the dish with foil and refrigerate. - Bake before serving: When ready, bake directly from the fridge. You may need to add 5-10 minutes to the baking time. For a complete meal, consider these sides: - Garlic bread: Perfect for soaking up extra sauce. - Simple salad: A fresh green salad adds crunch and balance. - Roasted vegetables: Adds color and nutrition to your plate. - Bruschetta: A tasty appetizer to start your meal. For the full details on making these delicious Cheesy Spinach Artichoke Stuffed Shells, check out the [Full Recipe]. In this blog post, I covered how to make Cheesy Spinach Artichoke Stuffed Shells. I shared ingredient lists, cooking tips, and step-by-step instructions. Knowing how to customize the filling and sauce provides fun options. I also offered ways to store and reheat leftovers. With these tips, you can create a tasty dish that everyone will enjoy. Dive in and get cooking!](https://dailydishcraft.com/wp-content/uploads/2025/05/64a34a6d-85eb-4837-ab57-5ef89ae5120f-768x768.webp)
Are you ready for a cheesy, mouthwatering delight? Cheesy Spinach Artichoke Stuffed Shells bring comfort food to a whole new level! This easy recipe combines creamy artichokes and fresh spinach for a filling meal that will wow your family and friends. Stick with me as I guide you through simple steps, handy tips, and tasty variations. Let’s dive in and make this delicious dish together!
Ingredients
List of Ingredients
– 20 large jumbo pasta shells
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated parmesan cheese, divided
– 1 cup fresh spinach, finely chopped
– 1 cup canned artichoke hearts, drained and coarsely chopped
– 1/2 cup softened cream cheese
– 2 cloves garlic, minced
– 1/4 teaspoon crushed red pepper flakes (optional for a kick)
– Salt and freshly ground black pepper, to taste
– 1 jar (24 oz) marinara sauce
– Fresh basil leaves for garnish (optional)
When making Cheesy Spinach Artichoke Stuffed Shells, I love to choose fresh ingredients. Fresh spinach adds a crisp, vibrant flavor. If you can’t find fresh spinach, use frozen. Just make sure to thaw and drain it well. If you are dairy-free, try using cashew cream instead of ricotta and cream cheese.
Nutritional Information
Each serving has about 400 calories. You get about 40 grams of carbs, 20 grams of fat, and 15 grams of protein. This dish offers a good mix of nutrients. The fiber from spinach and artichokes is a nice bonus. You can enjoy a tasty meal while still being mindful of your health.
Step-by-Step Instructions
Cooking the Pasta
To cook jumbo pasta shells, start by boiling a large pot of salted water. Add the shells and cook them for 9 to 10 minutes. You want them al dente, which means they should be firm but not hard. After cooking, drain the shells well and place them on a clean kitchen towel. This keeps them from sticking together. To further prevent sticking, add a drizzle of olive oil and gently toss the shells.
Preparing the Filling
For a creamy texture, mix your cheeses well. In a large bowl, combine ricotta, softened cream cheese, and half the mozzarella. Use a spatula or spoon to blend everything until smooth. Then, add chopped spinach, artichokes, and minced garlic. Season this mixture with salt and pepper. Taste it as you go. Adjust the seasoning to make sure it’s just right. A flavorful filling makes all the difference.
Assembling the Dish
When stuffing the shells, take your time. Fill each shell generously with the creamy mixture. Place the stuffed shells open side up in your baking dish. This way, they stay filled and don’t spill. Before you layer them with sauce, spread some marinara sauce evenly on the bottom of the dish. This adds flavor and prevents sticking. Once stuffed, pour more sauce over the shells. Make sure every shell is covered well.
Baking Instructions
Preheat your oven to 375°F (190°C). Cover your baking dish tightly with foil before baking. This keeps the moisture in and helps cook the shells evenly. Bake for 20 minutes, then take off the foil. Bake for another 10 to 15 minutes until the cheese is melted and bubbly. You’ll know it’s done when the top is golden brown. Let it sit for about 5 minutes before serving, so it sets nicely.
For the complete cooking guide, check the Full Recipe.
Tips & Tricks
Common Mistakes to Avoid
When making Cheesy Spinach Artichoke Stuffed Shells, some mistakes can ruin your dish.
– Overcooking or undercooking pasta: Cook the jumbo shells for 9-10 minutes. Test for al dente by biting into one. It should be firm but not hard.
– Not enough seasoning in the filling: Always taste your filling. Add salt, pepper, or garlic for great flavor.
Enhancing Flavor
Want to boost flavor? Consider these tips.
– Additional herbs and spices to consider: Fresh basil, oregano, or thyme brighten up your dish. A touch of lemon zest adds a nice twist.
– Alternative cheeses for a different taste: Try goat cheese or feta for a tangy flavor. Mixing cheeses can create a richer taste.
Presenting Your Dish
How you serve your stuffed shells matters. Here are some tips.
– Visual appeal tips for serving: Use a bright plate. Drizzle extra marinara sauce on top. Sprinkle fresh herbs for color.
– Suggested side dishes that complement the meal: A small side salad or garlic bread pairs well. These sides add freshness and balance to your meal.
For a complete guide, check the Full Recipe.
Variations
Customizing the Filling
You can easily change the filling for stuffed shells. Swap spinach and artichokes for other veggies like mushrooms or bell peppers. You can also add proteins like chicken or shrimp for extra flavor. If you want a vegan option, use plant-based ricotta and cream cheese. For gluten-free shells, look for pasta made from rice or corn.
Sauce Alternatives
You can use homemade marinara or store-bought sauce. Homemade marinara gives a fresh taste that works great. If you prefer cream-based sauces, try Alfredo or a cheesy béchamel. Both will add a rich, creamy texture to your dish.
Serving Suggestions
These stuffed shells pair well with a fresh salad or garlic bread. A light Caesar salad adds a nice crunch and balance. You can also prepare them as a meal prep option. Just make sure to store them in airtight containers. This way, you can enjoy them later in the week. For the full recipe, check the earlier sections.
Storage Info
Storing Leftovers
Once you finish your cheesy spinach artichoke stuffed shells, store any leftovers in the fridge. Use an airtight container to keep them fresh. They will last about 3 to 5 days. If you want to enjoy them later, consider freezing them instead.
Freezing Tips
To freeze your stuffed shells, first, let them cool completely. Then, place them in a single layer in a freezer-safe container. You can also use plastic wrap, followed by aluminum foil for extra protection. This method helps prevent freezer burn and keeps them tasty. When you’re ready to eat, thaw them in the fridge overnight.
To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish with a splash of marinara sauce to keep them moist. Cover with foil and bake for about 25-30 minutes, or until heated through. Enjoy that delicious cheesy goodness! For the full recipe, check the link.
FAQs
How do I prevent stuffed shells from sticking together?
To keep your stuffed shells from sticking, follow these tips:
– Use plenty of water: When boiling, add enough water to give shells room to move.
– Add oil to the water: A splash of olive oil can help prevent sticking.
– Cool shells on a towel: After cooking, let the shells cool on a clean kitchen towel. This stops them from sticking to each other.
– Handle gently: Use a soft touch when moving or stuffing the shells.
Can I make Cheesy Spinach Artichoke Stuffed Shells ahead of time?
Yes, you can prepare these shells ahead of time. Here’s how:
– Prepare the filling: Make the cheesy spinach-artichoke mix a day in advance. Store it in the fridge.
– Stuff the shells: You can stuff the shells and layer them with sauce the night before. Cover the dish with foil and refrigerate.
– Bake before serving: When ready, bake directly from the fridge. You may need to add 5-10 minutes to the baking time.
What to serve with Cheesy Spinach Artichoke Stuffed Shells?
For a complete meal, consider these sides:
– Garlic bread: Perfect for soaking up extra sauce.
– Simple salad: A fresh green salad adds crunch and balance.
– Roasted vegetables: Adds color and nutrition to your plate.
– Bruschetta: A tasty appetizer to start your meal.
Full Recipe location
For the full details on making these delicious Cheesy Spinach Artichoke Stuffed Shells, check out the [Full Recipe].
In this blog post, I covered how to make Cheesy Spinach Artichoke Stuffed Shells. I shared ingredient lists, cooking tips, and step-by-step instructions. Knowing how to customize the filling and sauce provides fun options. I also offered ways to store and reheat leftovers.
With these tips, you can create a tasty dish that everyone will enjoy. Dive in and get cooking!
![- 20 large jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup grated parmesan cheese, divided - 1 cup fresh spinach, finely chopped - 1 cup canned artichoke hearts, drained and coarsely chopped - 1/2 cup softened cream cheese - 2 cloves garlic, minced - 1/4 teaspoon crushed red pepper flakes (optional for a kick) - Salt and freshly ground black pepper, to taste - 1 jar (24 oz) marinara sauce - Fresh basil leaves for garnish (optional) When making Cheesy Spinach Artichoke Stuffed Shells, I love to choose fresh ingredients. Fresh spinach adds a crisp, vibrant flavor. If you can't find fresh spinach, use frozen. Just make sure to thaw and drain it well. If you are dairy-free, try using cashew cream instead of ricotta and cream cheese. Each serving has about 400 calories. You get about 40 grams of carbs, 20 grams of fat, and 15 grams of protein. This dish offers a good mix of nutrients. The fiber from spinach and artichokes is a nice bonus. You can enjoy a tasty meal while still being mindful of your health. To cook jumbo pasta shells, start by boiling a large pot of salted water. Add the shells and cook them for 9 to 10 minutes. You want them al dente, which means they should be firm but not hard. After cooking, drain the shells well and place them on a clean kitchen towel. This keeps them from sticking together. To further prevent sticking, add a drizzle of olive oil and gently toss the shells. For a creamy texture, mix your cheeses well. In a large bowl, combine ricotta, softened cream cheese, and half the mozzarella. Use a spatula or spoon to blend everything until smooth. Then, add chopped spinach, artichokes, and minced garlic. Season this mixture with salt and pepper. Taste it as you go. Adjust the seasoning to make sure it’s just right. A flavorful filling makes all the difference. When stuffing the shells, take your time. Fill each shell generously with the creamy mixture. Place the stuffed shells open side up in your baking dish. This way, they stay filled and don’t spill. Before you layer them with sauce, spread some marinara sauce evenly on the bottom of the dish. This adds flavor and prevents sticking. Once stuffed, pour more sauce over the shells. Make sure every shell is covered well. Preheat your oven to 375°F (190°C). Cover your baking dish tightly with foil before baking. This keeps the moisture in and helps cook the shells evenly. Bake for 20 minutes, then take off the foil. Bake for another 10 to 15 minutes until the cheese is melted and bubbly. You’ll know it’s done when the top is golden brown. Let it sit for about 5 minutes before serving, so it sets nicely. For the complete cooking guide, check the Full Recipe. When making Cheesy Spinach Artichoke Stuffed Shells, some mistakes can ruin your dish. - Overcooking or undercooking pasta: Cook the jumbo shells for 9-10 minutes. Test for al dente by biting into one. It should be firm but not hard. - Not enough seasoning in the filling: Always taste your filling. Add salt, pepper, or garlic for great flavor. Want to boost flavor? Consider these tips. - Additional herbs and spices to consider: Fresh basil, oregano, or thyme brighten up your dish. A touch of lemon zest adds a nice twist. - Alternative cheeses for a different taste: Try goat cheese or feta for a tangy flavor. Mixing cheeses can create a richer taste. How you serve your stuffed shells matters. Here are some tips. - Visual appeal tips for serving: Use a bright plate. Drizzle extra marinara sauce on top. Sprinkle fresh herbs for color. - Suggested side dishes that complement the meal: A small side salad or garlic bread pairs well. These sides add freshness and balance to your meal. For a complete guide, check the Full Recipe. {{image_4}} You can easily change the filling for stuffed shells. Swap spinach and artichokes for other veggies like mushrooms or bell peppers. You can also add proteins like chicken or shrimp for extra flavor. If you want a vegan option, use plant-based ricotta and cream cheese. For gluten-free shells, look for pasta made from rice or corn. You can use homemade marinara or store-bought sauce. Homemade marinara gives a fresh taste that works great. If you prefer cream-based sauces, try Alfredo or a cheesy béchamel. Both will add a rich, creamy texture to your dish. These stuffed shells pair well with a fresh salad or garlic bread. A light Caesar salad adds a nice crunch and balance. You can also prepare them as a meal prep option. Just make sure to store them in airtight containers. This way, you can enjoy them later in the week. For the full recipe, check the earlier sections. Once you finish your cheesy spinach artichoke stuffed shells, store any leftovers in the fridge. Use an airtight container to keep them fresh. They will last about 3 to 5 days. If you want to enjoy them later, consider freezing them instead. To freeze your stuffed shells, first, let them cool completely. Then, place them in a single layer in a freezer-safe container. You can also use plastic wrap, followed by aluminum foil for extra protection. This method helps prevent freezer burn and keeps them tasty. When you're ready to eat, thaw them in the fridge overnight. To reheat, preheat your oven to 350°F (175°C). Place the stuffed shells in a baking dish with a splash of marinara sauce to keep them moist. Cover with foil and bake for about 25-30 minutes, or until heated through. Enjoy that delicious cheesy goodness! For the full recipe, check the link. To keep your stuffed shells from sticking, follow these tips: - Use plenty of water: When boiling, add enough water to give shells room to move. - Add oil to the water: A splash of olive oil can help prevent sticking. - Cool shells on a towel: After cooking, let the shells cool on a clean kitchen towel. This stops them from sticking to each other. - Handle gently: Use a soft touch when moving or stuffing the shells. Yes, you can prepare these shells ahead of time. Here’s how: - Prepare the filling: Make the cheesy spinach-artichoke mix a day in advance. Store it in the fridge. - Stuff the shells: You can stuff the shells and layer them with sauce the night before. Cover the dish with foil and refrigerate. - Bake before serving: When ready, bake directly from the fridge. You may need to add 5-10 minutes to the baking time. For a complete meal, consider these sides: - Garlic bread: Perfect for soaking up extra sauce. - Simple salad: A fresh green salad adds crunch and balance. - Roasted vegetables: Adds color and nutrition to your plate. - Bruschetta: A tasty appetizer to start your meal. For the full details on making these delicious Cheesy Spinach Artichoke Stuffed Shells, check out the [Full Recipe]. In this blog post, I covered how to make Cheesy Spinach Artichoke Stuffed Shells. I shared ingredient lists, cooking tips, and step-by-step instructions. Knowing how to customize the filling and sauce provides fun options. I also offered ways to store and reheat leftovers. With these tips, you can create a tasty dish that everyone will enjoy. Dive in and get cooking!](https://dailydishcraft.com/wp-content/uploads/2025/05/64a34a6d-85eb-4837-ab57-5ef89ae5120f-250x250.webp)
