Spinach and Artichoke Dip Stuffed Shells

I love this dish so much! It's sinfully rich and so YUMMY!!

Spinach and Artichoke Dip Stuffed Shells

1 box jumbo pasta shells, cooked according to package directions
1 cup thawed, chopped frozen spinach
1 1/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 cup grated Romano cheese
1 jar roasted garlic Alfredo sauce
2 tablespoons dried parsley

Preheat oven to 325 degrees.
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients. Place 1 or 2 tablespoons of the artichoke mixture in each shell. In a 9x13-inch baking dish, place 1 cup of the Alfredo sauce in the bottom of the dish. Arrange the stuffed shells on top of the sauce in the dish. Pour another cup or so of Alfredo sauce over the top of the shells. Sprinkle with the grated Romano cheese. Bake in the oven for 15 to 20 minutes or until just heated through. Garnish with the parsley and serve.