Creamy Spinach-Artichoke Shell Bake

1. Cook Pasta Shells

Bring a large pot of salted water to a boil and cook the pasta shells until they are just two minutes shy of al dente. Drain the pasta and set it aside.

2. Infuse Olive Oil

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red-pepper flakes, cooking for about a minute until the garlic is fragrant and the red-pepper flakes have released their heat into the oil.

3. Cook Spinach and Artichokes

Add the fresh baby spinach to the skillet a handful at a time, allowing it to wilt slightly before adding more. If you're using defrosted and drained frozen spinach, you can add it all at once. Stir in the roughly chopped artichoke hearts, cooking everything together for about three minutes until the spinach is fully wilted and the artichokes are heated through.

4. Create Creamy Sauce

Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese, allowing it to melt into the cream. Continue stirring until the sauce is smooth and creamy.

5. Combine Pasta and Sauce

Add the cooked pasta shells to the skillet, stirring to combine them with the creamy spinach-artichoke mixture. Season with salt and black pepper to taste, then transfer everything to a 2-quart casserole dish.

6. Add Mozzarella and Bake

Sprinkle the grated mozzarella cheese evenly over the top. Bake the dish in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until it is bubbling. For a beautifully browned top, switch the oven to broil and cook for an additional 1 to 2 minutes.

7. Cool and Serve

After removing the casserole from the oven, let it cool slightly before serving.