Ingredients
1 package (12 ounces) jumbo pasta shells1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided2 packages (8 ounces each) cream cheese, softened1 cup roasted garlic Alfredo sauceDash saltDash pepperDash crushed red pepper flakes, optional2 cups shredded Italian cheese blend1/2 cup grated Parmesan cheese1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1/2 cup finely chopped water-packed artichoke hearts1/4 cup finely chopped roasted sweet red pepperAdditional Parmesan cheese, optional
Preparation
Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into shells. Arrange in prepared baking dish.
Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
