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To make Creamy Spinach Artichoke Stuffed Shells, you will need: - 12 large pasta shells - 1 cup ricotta cheese - 1 cup frozen spinach, thawed and excess moisture squeezed out - 1 cup canned artichoke hearts, drained and chopped - 1 cup cream cheese, softened - 1 cup shredded mozzarella cheese, divided - ½ cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup marinara sauce If you don’t have some ingredients, don’t worry! Here are some swaps: - Use cottage cheese instead of ricotta for a lighter filling. - Fresh spinach can replace frozen spinach. Just sauté it first. - Swap artichokes for sautéed mushrooms for a different taste. - If you want a vegan option, use tofu cream cheese and vegan mozzarella. - Use any pasta sauce you prefer if marinara isn’t available. You will need a few tools to make this dish: - A large pot for boiling pasta - A large mixing bowl for the filling - A spoon or piping bag to fill the shells - A 9x13-inch baking dish for baking - Aluminum foil to cover the dish while baking - A spatula for serving the stuffed shells This list makes it easy to gather what you need. Now, you're ready to create a delicious meal! Start by cooking your pasta shells. Boil water in a large pot. Once it bubbles, add the shells. Cook them until they are just firm, or al dente. This usually takes about 9 to 11 minutes. Drain the shells well and let them cool. Make sure to set them aside gently. In a big bowl, mix ricotta cheese, thawed spinach, and chopped artichokes. Add cream cheese for extra richness. Next, toss in half the mozzarella cheese, Parmesan cheese, minced garlic, and Italian seasoning. Season with salt and pepper. Stir until everything blends well. Now it’s time to fill the shells. Take a spoon or a piping bag, and carefully stuff each shell with your creamy mixture. It can get a bit messy, but that’s okay! Spread half of the marinara sauce in a 9x13-inch baking dish. Place the stuffed shells on top in a single layer. Pour the rest of the marinara sauce over them, then sprinkle the remaining mozzarella cheese on top. Cover your baking dish with foil. Bake in a preheated oven at 350°F (175°C) for 25 minutes. After that, take off the foil and bake for another 10 to 15 minutes. Look for bubbly and golden cheese on top. Once done, let the shells cool for a few minutes before serving. Enjoy your creamy spinach artichoke stuffed shells! To get the creamiest filling, use fresh ingredients. Make sure the cream cheese is very soft. This helps it mix well with the ricotta. Combine the cheeses with the spinach and artichokes smoothly. If you want extra creaminess, add a splash of milk. This little trick makes a big difference. Many people overcook the pasta shells. This makes them mushy and hard to fill. Cook the shells just until al dente. Also, avoid skipping the step of squeezing out excess moisture from the spinach. This keeps the filling from getting too watery. Lastly, don’t forget to season well with salt and pepper. A little taste test helps! Serve the stuffed shells hot from the oven. I love garnishing with fresh basil or parsley. This adds color and flavor. You can also sprinkle extra Parmesan cheese on top. For a complete meal, pair these shells with a crisp salad or garlic bread. Enjoy every bite! {{image_2}} You can add many tasty ingredients to these stuffed shells. Try adding cooked chicken or shrimp for protein. You can also mix in sun-dried tomatoes for a tangy kick. If you enjoy a little heat, chopped jalapeños work well. For a touch of sweetness, consider adding caramelized onions. Fresh herbs like basil or parsley can brighten the dish with flavor. For a vegetarian option, ensure all cheeses are rennet-free. You can swap the cream cheese for cashew cream or tofu for a vegan twist. Nutritional yeast adds a cheesy flavor without dairy. Coconut cream can also be a rich alternative. For the pasta, use whole grain or gluten-free shells if needed. While marinara is classic, you can explore other sauce options. A creamy Alfredo sauce can add richness. You might also try a pesto sauce for a fresh taste. For a spicy kick, consider a spicy tomato sauce. Experimenting with different sauces can change the whole flavor of the dish. Don’t be afraid to mix and match! To store leftover stuffed shells, let them cool first. Place them in an airtight container. Make sure to cover them well to keep moisture in. You can keep them in the fridge for up to three days. To reheat the stuffed shells, preheat your oven to 350°F (175°C). Place the shells in an oven-safe dish. Add a splash of marinara sauce on top to keep them moist. Cover the dish with foil and bake for about 20 minutes. Check if they are heated through before serving. You can freeze stuffed shells for later use. First, prepare them as usual but do not bake. Let them cool completely. Then, place them in a freezer-safe container. Seal tightly to avoid freezer burn. You can freeze them for up to three months. When ready to eat, thaw overnight in the fridge, then bake at 350°F (175°C) until hot. Yes, you can make these stuffed shells ahead of time. Prepare them up to the baking step, then cover and refrigerate. When you are ready to bake, just add 10-15 minutes to the cooking time. This makes it easy to serve a warm meal on busy days. Stuffed shells pair well with many sides. Here are some great options: - A fresh green salad - Garlic bread - Roasted vegetables - Steamed broccoli These sides add color and flavor to your meal and create a balanced plate. You can tell the stuffed shells are done when the cheese is bubbly and golden. Check the internal temperature with a food thermometer; it should be at least 165°F (74°C). Let them cool a few minutes before serving. This helps the filling set, making it easier to enjoy. Absolutely! You can use different cheeses based on your taste. Try using feta for a tangy kick or gouda for a smoky flavor. You can mix and match cheeses to create your perfect blend. Just keep the same amounts to ensure the right texture in the filling. We covered how to make delicious creamy spinach artichoke stuffed shells. You learned the best ingredients, their substitutes, and the tools you need. I shared simple steps for cooking, filling, and baking. You now have tips to make your filling creamy and avoid common mistakes. We explored fun variations and how to store or reheat leftovers. Remember, cooking is about trying new things and having fun. Enjoy your meals!

Creamy Spinach Artichoke Stuffed Shells

Indulge in a creamy delight with these Spinach Artichoke Stuffed Shells! This mouthwatering recipe combines ricotta, cream cheese, spinach, and artichokes baked to perfection under a layer of melty mozzarella. Perfect for a cozy dinner, this dish is easy to prepare and sure to impress. Click through to discover the full recipe and tips for a beautiful presentation that will make your meal unforgettable!
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Ingredients
  

12 large pasta shells

1 cup ricotta cheese

1 cup frozen spinach, thawed and excess moisture squeezed out

1 cup canned artichoke hearts, drained and chopped

1 cup cream cheese, softened

1 cup shredded mozzarella cheese, divided

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon Italian seasoning

Salt and pepper to taste

1 cup marinara sauce

Instructions
 

Preheat your oven to 350°F (175°C).

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

      In a large mixing bowl, combine the ricotta cheese, thawed spinach, chopped artichokes, cream cheese, half of the mozzarella cheese, grated Parmesan, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.

        Carefully fill each cooked pasta shell with the creamy spinach and artichoke mixture, using a spoon or a piping bag for ease.

          Spread half of the marinara sauce evenly across the bottom of a 9x13-inch baking dish. Arrange the stuffed shells on top of the sauce in a single layer.

            Pour the remaining marinara sauce over the stuffed shells, then sprinkle the rest of the mozzarella cheese on top.

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

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

                  Remove from the oven and let it cool for a few minutes before serving.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Serve the stuffed shells hot, garnished with fresh basil or parsley for a pop of color. A sprinkle of extra Parmesan on top right before serving adds a delightful touch.