Christmas Tree Spinach Artichoke Stuffed Shells
- Cook Time: 55 minutes
- Total Time: 55 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 box (12 oz) Jumbo Pasta Shells
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
- 1 can (14 oz) artichoke hearts, drained and finely chopped
- 1 container (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated parmesan cheese
- 4 oz cream cheese, softened
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar (24 oz) marinara sauce (for the base and ornaments)
- 1 yellow bell pepper (for the star)
- Fresh parsley for garnish
Instructions
- Step 1: Cook the Pasta Shells. Bring a large pot of salted water to a boil. Cook the jumbo shells according to the package instructions until they are just al dente. Be careful not to overcook them, as they need to be firm enough to hold the filling. Drain and rinse with cool water to stop the cooking process.
- Step 2: Prepare the Spinach Artichoke Filling. In a large mixing bowl, combine the ricotta cheese, cream cheese, 1 cup of mozzarella, parmesan, minced garlic, salt, and pepper. Fold in the squeezed-dry spinach and the chopped artichoke hearts. Mix until everything is well combined and creamy.
- Step 3: Stuff the Shells. Using a spoon or a piping bag, generously fill each cooked shell with the spinach and artichoke mixture. Try to distribute the filling evenly so all shells are roughly the same size.
- Step 4: Arrange the Christmas Tree. On a large parchment-lined baking sheet or a large rectangular baking dish, spread a thin layer of marinara sauce. Arrange the stuffed shells in a triangle shape to form the “tree.” Place one shell at the top, two in the next row, then three, and so on. Use two or three shells at the bottom center to create the “trunk.”
- Step 5: Add Toppings and Bake. Sprinkle the remaining cup of mozzarella cheese over the shells. To create “ornaments,” place small dollops of marinara sauce on top of individual shells. Cover the dish with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10 minutes until the cheese is bubbly and slightly golden.
- Step 6: Final Decorations. While the shells bake, cut a star shape out of a yellow bell pepper. Once the pasta is out of the oven, place the star at the top of the tree. Sprinkle fresh parsley over the “tree” to give it a green, pine-needle look.