Spinach and Artichoke Stuffed Shells
60% authentic · American Fusion
A creative twist on stuffed shells, combining the popular flavors of spinach and artichoke with a creamy cheese filling inside jumbo shells, baked in a light Alfredo sauce.
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Ingredients
- Jumbo pasta shells12 oz
- Cream cheese, softened4 oz
- Ricotta cheese8 oz
- Frozen chopped spinach, thawed and squeezed dry10 oz
- Canned artichoke hearts, drained and chopped1 cup
- Parmesan cheese, grated1/2 cup
- Garlic, minced1 clove
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
- Alfredo sauce24 oz
- Mozzarella cheese, shredded1/2 cup
Steps
- 1
Cook jumbo pasta shells according to package directions until al dente. Drain and rinse with cold water.
- 2
In a bowl, combine softened cream cheese, ricotta cheese, squeezed spinach, chopped artichoke hearts, Parmesan cheese, minced garlic, salt, and pepper. Mix until well combined.
- 3
Preheat oven to 375°F (190°C).
- 4
Spread about 1 cup of Alfredo sauce on the bottom of a 9x13 inch baking dish.
- 5
Stuff each cooked pasta shell with the spinach and artichoke mixture. Arrange the stuffed shells in the baking dish.
- 6
Pour the remaining Alfredo sauce over the stuffed shells.
- 7
Sprinkle shredded mozzarella cheese evenly over the top.
- 8
Bake for 20-25 minutes, or until heated through and the cheese is melted and lightly golden.
