Spinach Artichoke Stuffed Shells
Stuffed shells are the perfect go-to comfort meal for any day of the week. These easy-to-make shells are stuffed with spinach, artichoke hearts, and three cheeses including ricotta and parmesan.
This recipe serves about six—or provides leftovers for days to come. For a complete meal, you can serve with a salad like a Caesar salad or arugula salad and if you aren’t counting carbs, garlic bread is a nice addition too.
Can I freeze spinach artichoke stuffed shells?
These shells freeze perfectly for a couple of months. When you’re ready to eat them, you can defrost in the fridge overnight and reheat in the oven or microwave.
What cheeses do I use for spinach artichoke stuffed shells?
This recipe uses ricotta, mozzarella, and Parmesan. I like to use reduced fat cheeses since the dish is already so rich—but if you prefer full-fat cheeses, that works too. Cheeses that are already shredded or grated makes the cooking process much easier, but buying blocks of cheese and doing the work yourself is much fresher.
What should I do if I have leftover spinach artichoke filling?
You shouldn’t have much (if any) filling left if you’re using this recipe, but if you do, or you run out of shells, dollop the rest of the filling on top of the shells (kinda like making lasagna) before you top with cheese.
