Spinach and Artichoke Stuffed Shells Dinner Party
Looking to impress your guests at your next dinner party? This Spinach and Artichoke Stuffed Shells recipe is sure to be a crowd pleaser!
Ingredients:
- 1 box jumbo pasta shells
- 2 cups frozen chopped spinach, thawed and drained
- 1 can artichoke hearts, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- Marinara sauce
Instructions:
- Cook pasta shells according to package instructions, then drain and set aside.
- In a large bowl, mix together spinach, artichokes, ricotta, mozzarella, parmesan, garlic, red pepper flakes, salt, and pepper.
- Stuff each cooked shell with the spinach and artichoke mixture.
- Pour marinara sauce into a baking dish and arrange stuffed shells on top.
- Bake at 375°F for 20-25 minutes, or until heated through.
- Serve hot and enjoy the compliments from your guests!
Popular questions:
- Is there a good substitute for ricotta cheese in this recipe?
- Can I use fresh spinach instead of frozen?
- Does this dish freeze well?
You can use cottage cheese or even Greek yogurt as a substitute for ricotta cheese in this recipe.
Yes, you can use fresh spinach in this recipe. Just make sure to wilt it down before mixing with the other ingredients.
Yes, this dish can be frozen before baking for a convenient make-ahead option.
Helpful tips:
- Top with extra parmesan cheese before baking for a crispy, golden crust.
- Add a pinch of nutmeg to the spinach and artichoke mixture for a warm, aromatic flavor.
- Serve with a side salad or garlic bread for a complete meal.
Expert Secrets:
- Make sure to season the filling mixture well with salt and pepper for a flavorful dish.
- Don’t overcook the pasta shells before stuffing to prevent them from becoming too soft.
- For a vegetarian version, omit the parmesan cheese or use a vegetarian-friendly alternative.