🧀 Cheesy Spinach & Artichoke Stuffed Shells

📝 Ingredients:

For the Filling:

• 12–14 jumbo pasta shells
• 1 cup ricotta cheese
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• 1 cup cooked spinach (squeezed dry)
• ½ cup canned or jarred artichoke hearts (chopped)
• 1 clove garlic (minced)
• Salt & pepper to taste
• Pinch of red pepper flakes (optional)

For the Sauce:

• 2 cucharadas de mantequilla
• 2 tbsp flour
• 1¾ cups milk
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ cup grated Parmesan
• Salt & pepper to taste

🔥 Instructions:

🧼 Step 1: Cook & Cool the Shells

1. Boil jumbo shells in salted water until just barely al dente (about 9 minutes — they’ll finish in the oven).
2. Drain and rinse under cool water to stop cooking. Set aside on a tray so they don’t stick together.

🧀 Step 2: Make the Filling

1. In a bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, artichoke hearts, minced garlic, salt, pepper, and red pepper flakes.
2. Mix until creamy and fully combined. Taste and adjust seasoning as needed.

🍲 Step 3: Make the Sauce

1. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to create a roux.
2. Gradually whisk in the milk until smooth. Add garlic powder, onion powder, salt, and pepper.
3. Simmer until thickened (about 3–4 minutes), then stir in Parmesan until melted. Remove from heat.

🧤 Step 4: Assemble the Dish

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of sauce at the bottom of a greased baking dish.
3. Stuff each shell with a generous spoonful of filling and nestle it into the dish, open-side up.
4. Pour the remaining sauce over the shells and top with more shredded mozzarella and a sprinkle of Parmesan.

🔥 Step 5: Bake & Serve

1. Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes until golden and bubbly.
2. Let rest 5 minutes before serving. Garnish with fresh herbs if desired.