Name: Spinach and Artichoke Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 can (14 oz) artichoke hearts, chopped; 1 cup frozen chopped spinach, thawed and drained; 2 cloves garlic, minced; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 jar (24 oz) marinara sauce

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Spinach and Artichoke Stuffed Shells are a creamy, cheesy, comforting vegetarian pasta dish that’s baked to bubbly perfection. These stuffed shells are filled with a rich mix of ricotta, mozzarella, Parmesan, spinach, and artichoke hearts, all nestled in a blanket of marinara sauce. It's a cozy, meatless meal that brings a little indulgence to the dinner table.

Spinach and Artichoke Stuffed Shells

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz jumbo pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 can (14 oz) artichoke hearts, chopped

1 cup frozen chopped spinach, thawed and drained

2 cloves garlic, minced

1 teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

1 jar (24 oz) marinara sauce

Directions

I preheat the oven to 350°F (175°C).

I cook the jumbo shells according to the package instructions until al dente, then drain and set them aside to cool slightly.

In a large bowl, I combine ricotta, mozzarella, Parmesan, chopped artichokes, spinach, garlic, basil, salt, and pepper.

I spread about ⅓ of the marinara sauce in the bottom of a baking dish.

I stuff each shell with the ricotta mixture and arrange them in the baking dish.

I pour the remaining marinara sauce over the top of the shells.

I cover the dish with foil and bake for 25 minutes.

Then, I remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

Servings and timing

Servings: 6 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Calories: 320 kcal per serving

Variations

I sometimes use fresh spinach instead of frozen—just sauté and drain it well before mixing.

For a bit of spice, I add a pinch of red pepper flakes to the filling.

If I want extra creaminess, I stir a few tablespoons of cream cheese into the filling.

I swap out marinara for Alfredo sauce when I want a richer version.

For a protein boost, I mix in shredded rotisserie chicken with the filling.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the shells with foil and warm them in a 350°F oven for about 15–20 minutes. They can also be microwaved in individual portions for 2–3 minutes. If freezing, I wrap the unbaked dish tightly and freeze for up to 2 months. I bake it straight from frozen, adding 15–20 minutes to the cooking time.

FAQs

How do I keep the shells from tearing while stuffing?

I make sure to cook the pasta just until al dente and let it cool slightly so it’s easier to handle. This helps prevent tearing while stuffing.

Can I make these stuffed shells ahead of time?

Yes, I often prepare them a day in advance, cover, and refrigerate until ready to bake. It’s perfect for meal prepping or dinner parties.

What’s the best way to thaw frozen spinach?

I thaw it overnight in the fridge or microwave it on low, then squeeze out all the excess water using a clean towel or cheesecloth.

Can I use fresh artichokes instead of canned?

Absolutely, though it takes more prep. I steam or roast fresh artichokes, then chop the hearts before adding them to the filling.

Is this dish gluten-free?

Not as written, but I can easily make it gluten-free by using gluten-free jumbo pasta shells.

Conclusion

These Spinach and Artichoke Stuffed Shells are one of my favorite go-to vegetarian comfort dishes. They're packed with flavor, easy to prepare, and always a hit whether I’m feeding my family or hosting friends. With just the right balance of creaminess and tang from the artichokes and marinara, it's a baked pasta dish I keep coming back to.

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Spinach and Artichoke Stuffed Shells

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Author: Cheryl
Total Time: 55 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Spinach and Artichoke Stuffed Shells are a creamy, cheesy, and comforting vegetarian pasta dish filled with ricotta, mozzarella, Parmesan, spinach, and artichoke hearts, baked in marinara sauce to perfection.

Instructions

Preheat the oven to 350°F (175°C).
Cook the jumbo pasta shells according to the package instructions until al dente. Drain and let them cool slightly.
In a large bowl, mix ricotta, mozzarella, Parmesan, chopped artichokes, spinach, garlic, basil, salt, and pepper until well combined.
Spread about ⅓ of the marinara sauce on the bottom of a baking dish.
Stuff each shell with the ricotta mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the top of the shells.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.