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When it comes to satisfying comfort food, few dishes can rival the delightful experience of stuffed pasta. "Cheesy Bliss: Creamy Spinach and Artichoke Stuffed Shells" takes this classic concept to new heights, offering a creamy, savory filling that will quickly become a favorite in your household. This recipe is not merely about indulging in rich flavors; it embodies the joy of gathering around the dinner table with family and friends. Perfect for family dinners, potlucks, or simply when you're craving a hearty meal, these stuffed shells are a testament to the beauty of simple ingredients coming together in a harmonious blend.

Creamy Spinach and Artichoke Stuffed Shells

Discover the joy of comfort food with Cheesy Bliss: Creamy Spinach and Artichoke Stuffed Shells. This delectable recipe features jumbo pasta shells filled with a creamy mix of fresh spinach, artichokes, and a blend of cheeses. Each bite offers a delightful combination of textures and flavors, making it perfect for family dinners, gatherings, or when you're craving something hearty. Enjoy the warmth and satisfaction of this crowd-pleasing dish that brings loved ones together around the table.
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Ingredients
  

20 jumbo pasta shells

1 cup fresh spinach, finely chopped

1 cup canned artichoke hearts, drained and chopped into small pieces

1 cup ricotta cheese

1 cup cream cheese, softened at room temperature

1 cup shredded mozzarella cheese (plus extra for topping)

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional, for a spicy kick)

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

1 jar (24 oz) marinara sauce

Fresh parsley, chopped (for garnish, optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready for your cheesy creation.

    Cook the Pasta Shells: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil. Carefully add the jumbo pasta shells and cook them according to the package instructions until they are al dente (slightly firm to the bite). Once cooked, drain them in a colander and set aside to cool slightly, ensuring they do not stick together.

      Prepare the Filling: In a spacious mixing bowl, combine the finely chopped spinach, chopped artichoke hearts, ricotta cheese, softened cream cheese, 1 cup of shredded mozzarella cheese, grated Parmesan cheese, minced garlic, red pepper flakes (if desired), lemon juice, salt, and black pepper. Mix thoroughly until the mixture is smooth and all ingredients are evenly distributed.

        Stuff the Shells: Using a spoon or a piping bag fitted with a round tip, meticulously fill each cooked pasta shell with the creamy spinach and artichoke filling, ensuring each shell is generously stuffed. Arrange the filled shells in a large baking dish in a single layer.

          Add Sauce: Gently pour marinara sauce over the stuffed shells, covering them completely. Make sure to distribute the sauce evenly to enhance flavor and moisture. Top with the remaining shredded mozzarella cheese for a gooey finish.

            Bake: Cover the baking dish with aluminum foil to retain moisture and bake in the preheated oven for 25 minutes. Once the time is up, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the tops are bubbly and golden brown.

              Garnish and Serve: Once baked, remove the dish from the oven and let it cool for a few minutes to allow the flavors to meld. Garnish with chopped fresh parsley for a pop of color and flavor, if desired.

                Enjoy: Serve the creamy spinach and artichoke stuffed shells warm. Pair them with a refreshing side salad or some crusty garlic bread for a delightful meal that’s sure to impress!

                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings