Decadent Spinach-Stuffed Shells
I created this comforting stuffed shells dish to serve on Christmas Eve, but it’s so good we enjoy it all year long. It can easily be assembled and frozen to bake at a later date. If you have any leftover cheese mixture, it can be served as a dip either cold or spooned into ramekins and baked until brown. If you don’t like roasted red peppers, feel free to substitute chopped sun-dried tomatoes in the filling and any other pasta sauce. —Crystal Schlueter, Northglenn, CO
Total TimePrep: 25 min. Cook: 30 min.
- 1 package (12 ounces) jumbo pasta shells
- 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup roasted garlic Alfredo sauce
- Dash salt
- Dash pepper
- Dash crushed red pepper flakes, optional
- 2 cups shredded Italian cheese blend
- 1/2 cup grated Parmesan cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup finely chopped water-packed artichoke hearts
- 1/4 cup finely chopped roasted sweet red pepper
- Additional Parmesan cheese, optional
- Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
- Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into shells. Arrange in prepared baking dish.
- Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.