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Cheesy Spinach and Artichoke Stuffed Shells

These large pasta shells are stuffed with a rich and creamy mixture of spinach, artichokes, and a medley of cheeses, all baked to golden perfection. With the right balance of savory and creamy flavors, this dish is bound to become a favorite in your home.
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Ingredients
  

  • 12 jumbo pasta shells 🍝
  • 1 tbsp olive oil 🌿
  • 2 cups fresh spinach chopped 🌱
  • 1 can 14 oz artichoke hearts (drained and chopped) 🍽️
  • 1 cup ricotta cheese 🧀
  • 1 1/2 cups shredded mozzarella cheese 🧀
  • 1/2 cup grated Parmesan cheese 🧀
  • 1/4 cup cream cheese softened 🍥
  • 1 egg 🥚
  • 1 tsp garlic powder 🧄
  • 1 tsp onion powder 🧅
  • 1/2 tsp salt 🧂
  • 1/4 tsp black pepper 🧑‍🍳
  • 2 cups marinara sauce 🍅
  • Fresh parsley chopped, for garnish 🌿

Instructions
 

  • Cook pasta shells: Boil the jumbo shells according to package instructions, drain, and set aside.
  • Sauté spinach: Heat olive oil in a skillet, sauté spinach until wilted (2-3 minutes), then remove from heat.
  • Make the filling: In a bowl, mix ricotta, mozzarella, Parmesan, cream cheese, egg, sautéed spinach, chopped artichokes, garlic powder, onion powder, salt, and pepper.
  • Stuff the shells: Stuff each cooked pasta shell with the filling.
  • Assemble the dish: Preheat oven to 375°F (190°C). Spread marinara sauce in a baking dish, arrange stuffed shells, and pour remaining sauce on top. Sprinkle mozzarella cheese over the shells.
  • Bake: Cover with foil and bake for 25 minutes. Remove foil, bake for 10 more minutes.
  • Garnish and serve: Let cool briefly, garnish with fresh parsley, and enjoy!
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