Decadent Spinach-Stuffed Shells Recipe photo by Taste of Home

Decadent Spinach-Stuffed Shells

Total Time
Prep: 25 min. Cook: 30 min.
This comforting dish 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 browned. If you don’t like roasted red peppers, feel free to use chopped sun-dried tomatoes in the filling and any other pasta sauce instead. —Crystal Schlueter, Northglenn, Colorado

Updated: Mar. 14, 2023

Decadent Spinach-Stuffed Shells

Prep Time 25 min
Cook Time 30 min
Yield 12 servings.

Ingredients

  • 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

Directions

  1. Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
  2. 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 pasta shells. Arrange in prepared baking dish.
  3. 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.

Nutrition Facts

3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.

This comforting dish 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 browned. If you don’t like roasted red peppers, feel free to use chopped sun-dried tomatoes in the filling and any other pasta sauce instead. —Crystal Schlueter, Northglenn, Colorado