Introduction
Are you ready to host a memorable dinner party that will leave your guests awestruck with the deliciousness of your culinary skills? The Spinach and Artichoke Stuffed Shells will not only impress your guests with their appetizing appearance but their taste is bound to fetch you compliments galore!
Why Make This Recipe
In addition to being a delectable treat, the Spinach and Artichoke Stuffed Shells Dinner Party offers a refreshing twist to regular pasta dishes. Combining the nutrition of spinach and artichokes with the irresistible allure of cheese, these stuffed shells are a wonderful blend of health and taste. They’re also perfect for any dinner party as it’s a make-ahead recipe, letting you enjoy your party without worries.
How to Make Spinach and Artichoke Stuffed Shells
Ingredients:
– 12 jumbo pasta shells
– 1 tbsp olive oil
– 3 cups fresh spinach, chopped
– 1 can (14 oz) artichoke hearts, drained and chopped
– 1 clove garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese, divided
– 1 egg
– 1 cup marinara sauce
– Salt and pepper to taste
– Fresh basil for garnish (optional)
Directions :
1. Preheat the oven to 375°F (190°C).
2. Cook pasta shells according to package instructions. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Sauté garlic until fragrant, add chopped spinach and cook until wilted.
4. Combine spinach mixture, chopped artichokes, ricotta, Parmesan, half the mozzarella, and the egg in a bowl. Season with salt and pepper.
5. Spread half the marinara sauce at the bottom of a baking dish.
6. Stuff each shell with the spinach and artichoke mixture and arrange them in the baking dish.
7. Drizzle the remaining marinara sauce over the shells and top with the leftover mozzarella.
8. Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
9. Allow to cool slightly, garnish with fresh basil if desired, and serve warm.
How to Serve Spinach and Artichoke Stuffed Shells
Serve these stuffed shells warm from the oven. They pair nicely with a simple green salad or some roasted vegetables. Don’t forget to have some crusty bread on the side to mop up the excess sauce!
How to Store Spinach and Artichoke Stuffed Shells
Store any leftovers in an airtight container in the fridge for up to three days. To reheat, pop them in the oven at 350°F for around 15 minutes or until heated through.
Tips to Make Spinach and Artichoke Stuffed Shells
To save time, you can make the filling a day ahead and refrigerate it. All you need to do on the day of your party is to stuff the shells and bake!
Variation (if any)
For a non-vegetarian twist, you can add some shredded chicken to the filling.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and drain it well before using.
2. Can I use other types of cheese?
You can substitute mozzarella with other types of cheese like fontina or gouda.
3. Can I make and freeze these ahead of time?
Yes, you can prepare the dish until the baking step, then cover and freeze. When ready to eat, allow it to thaw in the fridge overnight and then bake as per the instructions.