Buckle up, folks, because we’re about to take your taste buds on a mind-blowing adventure! Today, I’m sharing a recipe that’s going to transform your cozy nights into a flavor explosion – Creamy Spinach Artichoke Stuffed Shells. This dish is the ultimate comfort food, but with a Max-style twist that’s going to leave you craving more. Get ready to ditch the boring casseroles and dive headfirst into a culinary masterpiece that’s sure to become a new family favorite.
Why You’ll Love This Creamy Spinach Artichoke Stuffed Shells for Cozy Nights
This Creamy Spinach Artichoke Stuffed Shells recipe is the ultimate fusion of comfort and indulgence. Imagine sinking your teeth into a perfectly al dente shell, bursting with a creamy, cheesy, and flavor-packed filling that’s inspired by the classic spinach artichoke dip. The silky, decadent sauce that coats every bite is the cherry on top, making this dish an absolute sensation. Plus, it’s the perfect cozy meal for those chilly nights when you just want to curl up and savor every mouthful. Trust me, your taste buds are about to be blown away by the insane flavors and textures in this dish. It’s a game-changer that’s going to have your family begging for seconds (and thirds!)
Ingredients
To create this Creamy Spinach Artichoke Stuffed Shells masterpiece, you’ll need a few key ingredients: jumbo pasta shells, fresh spinach, artichoke hearts, cream cheese, mozzarella cheese, Parmesan cheese, garlic, and a few simple seasonings. The combination of these flavors is truly legendary and will transport you to a flavor paradise with every bite.
- 12 jumbo pasta shells – For the perfect canvas to hold all that delicious filling
- 10 oz fresh spinach – The green goodness that brings this dish to life
- 14 oz artichoke hearts, drained and chopped – For that irresistible tangy-yet-creamy flavor
- 8 oz cream cheese, softened – The rich, silky base of the filling
- 2 cups shredded mozzarella cheese – Because you can never have too much cheese!
Ingredient Substitutions
- Cream Cheese: Ricotta cheese for a lighter, fluffier filling (trust me, it’s a game-changer!)
- Spinach: Swap in chopped kale or chard for a nutrient-packed twist
How to Make Creamy Spinach Artichoke Stuffed Shells for Cozy Nights
Let’s get started on turning your kitchen into a flavor paradise, shall we?
Step 1: Prep Work
First, preheat your oven to a sizzling 375°F. While that’s happening, bring a large pot of salted water to a boil and cook the jumbo pasta shells according to the package instructions. Drain them and let them cool slightly so they’re easy to handle.
Step 2: Main Cooking Process
In a skillet, sauté the garlic until it’s fragrant and then add in the fresh spinach. Cook it down until it’s wilted, about 2-3 minutes. Drain any excess liquid and transfer the spinach to a bowl. Next, add the artichoke hearts, cream cheese, half the mozzarella, and a generous sprinkle of Parmesan. Season with a pinch of salt and pepper, and stir everything together until it’s well combined.
Step 3: Final Steps/Assembly
Now, it’s time to stuff those shells! Grab each shell and spoon a heaping amount of the creamy spinach artichoke filling into the center. Arrange the stuffed shells in a baking dish, then pour the silky, cheesy sauce over the top. Sprinkle the remaining mozzarella cheese over the top and get ready to bake this masterpiece.
Step 4: Finishing Touches
Pop that pan in the oven and let the magic happen for about 20-25 minutes, until the cheese is melted and bubbly. Finish it off with a sprinkle of fresh parsley, and get ready to dive in headfirst to this epic flavor explosion.
Recipe Variations & Tips
- Sautéed Mushrooms or Caramelized Onions: For an extra burst of flavor, try adding a layer of sautéed mushrooms or caramelized onions to the filling.
- Cheese Blend: Experiment with different cheese blends, like a mix of mozzarella, Parmesan, and Asiago or Gruyère, to take this dish to the next level.
- Protein-Packed Twist: Crumbled bacon or diced chicken can make this a heartier main course.
- Veggie Swap: Swap out the spinach for kale or Swiss chard for a nutrient-packed twist.
Serving & Storage
Serve with: a fresh, crisp salad and some crusty garlic bread for the ultimate meal.
Storage: These shells will keep in the fridge for up to 4 days, or you can freeze them for up to 3 months.
Reheat: When you’re ready to enjoy them again, simply thaw them in the fridge overnight and then bake them at 375°F until they’re hot and bubbly.
Make-Ahead: You can assemble the stuffed shells, cover them with the sauce, and then pop them in the fridge for up to 3 days. When you’re ready to bake, just let them come to room temperature and then throw them in the oven until they’re hot and bubbly.
Nutrition Information
This Creamy Spinach Artichoke Stuffed Shells recipe is a nutritional powerhouse disguised as a decadent comfort food. The spinach and artichoke hearts provide a hearty dose of vitamins, minerals, and fiber, while the creamy cheese sauce and pasta shells add a satisfying dose of carbs and protein to keep you feeling full and energized.
- Serving Size: 2 stuffed shells
- Calories: 350 kcal
- Protein: 18 g
- Carbs: 33 g
- Fat: 18 g
- Sodium: 660 mg
Frequently Asked Questions
Can I make this dish in advance?
Absolutely! In fact, this recipe is a total lifesaver for meal prep. You can assemble the stuffed shells, cover them with the sauce, and then pop them in the fridge for up to 3 days. When you’re ready to bake, just let them come to room temperature and then throw them in the oven until they’re hot and bubbly. It’s the ultimate make-ahead comfort food.
Can I use frozen spinach instead of fresh?
You sure can! Just make sure to thaw and drain the frozen spinach thoroughly before mixing it into the filling. This will help prevent your shells from becoming watery.
What’s the best way to reheat leftover stuffed shells?
For best results, reheat the shells in the oven at 350°F until they’re hot and the cheese is melted, about 15-20 minutes. You can also pop them in the microwave in 30-second intervals, stirring between each, until they’re heated through.
Can I make this recipe vegetarian?
Absolutely! This dish is already vegetarian-friendly, but you can easily make it vegan by swapping out the cheese for your favorite plant-based alternatives. Just be sure to use a vegan cream cheese or cashew-based sauce in place of the traditional cheese filling.
How do I prevent the pasta shells from tearing or ripping?
To keep your shells in perfect shape, make sure to cook them until they’re just al dente, then let them cool slightly before stuffing. Handle them gently and work one at a time to avoid any breakage. And if you do have a few shells that don’t hold their shape, no worries – just use them as the base layer in your baking dish and cover them with the filled shells on top.
Try These Next
- Spiked Apple Cider Whiskey Cocktails For Cozy Nights
- Cheesy Garlic Bacon Pull Apart Bread For Cozy Gatherings
- Creamy Mac And Cheese Stuffed Meatball Sliders
Creamy Spinach Artichoke Stuffed Shells for Cozy Nights
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Comfort Food Favorites
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
These creamy spinach artichoke stuffed shells are the perfect comfort food for cozy nights. They are filled with a delicious mixture of spinach, artichokes, and cheese, then baked to perfection. Enjoy this delightful dish with your family!
Ingredients
12 large pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup cooked spinach, chopped
1 cup canned artichoke hearts, chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/2 cup marinara sauce
1 tablespoon olive oil
Fresh parsley, for garnish
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella, Parmesan, cooked spinach, artichokes, garlic, salt, pepper, and red pepper flakes. Mix until well combined.
4. Fill each pasta shell with the cheese and spinach mixture.
5. Spread a layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells over the sauce.
6. Top the shells with the remaining marinara sauce and sprinkle with the rest of the mozzarella cheese.
7. Drizzle with olive oil and cover the dish with foil.
8. 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 golden.
9. Garnish with fresh parsley before serving.
Notes
Feel free to add other spices or ingredients such as mushrooms or sun-dried tomatoes for an extra flavor kick. This dish can also be made ahead of time and stored in the refrigerator before baking.
Nutrition
- Serving Size: 1 stuffed shell
- Calories: 300 kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
Keywords: stuffed shells, spinach artichoke, comfort food