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:
- Can I use fresh spinach instead of frozen?
- Can I use a different type of cheese?
- Can I make this recipe ahead of time?
- Can I freeze leftovers?
Yes, you can use fresh spinach. Just make sure to cook it and drain any excess moisture before mixing it with the other ingredients.
Feel free to experiment with different cheeses to suit your taste preferences. Try using fontina, cheddar, or gouda for a different flavor profile.
Absolutely! You can prepare the stuffed shells in advance and refrigerate them until you’re ready to bake and serve.
Yes, you can freeze any leftover stuffed shells for a quick and easy meal later on. Just be sure to wrap them tightly in foil or a freezer-safe container.
Helpful tips:
- Experiment with adding chopped sun-dried tomatoes or roasted red peppers to the filling for added flavor.
- Top the stuffed shells with extra mozzarella cheese before baking for a cheesy, melty finish.
- Serve the stuffed shells with a side salad or garlic bread for a complete dinner party meal.
Expert Secrets:
- Make sure to season the filling generously with salt and pepper to enhance the flavors of the spinach and artichoke.
- For a crispy topping, sprinkle breadcrumbs mixed with parmesan cheese over the stuffed shells before baking.
- To make this recipe vegetarian-friendly, omit the anchovies from your marinara sauce.