Celentano Jumbo Cheese Stuffed Shells with Artichokes
Celentano Jumbo Cheese Stuffed Shells with Artichokes


  • 12 each Celentano Jumbo Cheese Stuffed Shells
  • 2 Tablespoon olive oil
  • 1 can(14-ounce) whole artichoke hearts, drained and halved
  • 1 red bell pepper, seeds removed and sliced
  • 2 handfuls Baby Spinach
  • 4 Cups Alfredo Sauce
  • Salt and black pepper, to taste
  • Parmesan cheese, if desired


In a sauté pan over medium heat add olive oil and red bell peppers, cook 3-4 minutes until softened, add in the artichokes and cook an additional 2-3 minutes. 

Add the baby spinach and stir. Season with salt and black pepper and cook for 2-3 minutes. Stir in the Alfredo sauce. 

In an oven - safe dish, cover the bottom of the dish with half of the sauce. Add the frozen stuffed shells to the baking dish. Cover the top of the stuffed shells with remaining sauce. Cover with foil and bake for 30-35 minutes.

Divide among serving plates and sprinkle with Parmesan cheese if desired.

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