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:
- Q: Can I use fresh spinach instead of frozen?
- Q: Can I substitute the ricotta cheese?
- Q: How can I make this dish more spicy?
- Q: Can I make this dish ahead of time?
A: Yes, you can definitely use fresh spinach. Just make sure to cook it down before mixing it into the stuffing.
A: You can try using cottage cheese or even a vegan ricotta alternative for a different flavor.
A: Increase the amount of red pepper flakes or add some chopped jalapenos for an extra kick.
A: Yes, you can assemble the stuffed shells and refrigerate them before baking. Just increase the baking time slightly when cooking from cold.
Helpful tips:
- Try adding some cooked ground sausage or chicken to the stuffing mixture for added protein.
- Sprinkle extra parmesan cheese on top before baking for a crispy, cheesy finish.
- Serve with a side salad or some garlic bread for a complete meal.
Expert Secrets:
- For a more indulgent version, drizzle some melted butter over the stuffed shells before baking.
- Experiment with different cheeses like fontina or gouda for a unique flavor profile.
- Roast the garlic before adding it to the stuffing mixture for a milder, sweeter flavor.
