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.
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
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 1/3 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.
Notes
Use fresh spinach instead of frozen by sautéing and draining it well.
Add red pepper flakes to the filling for a spicier version.
Mix in cream cheese for added creaminess.
Swap marinara with Alfredo sauce for a richer taste.
Include shredded rotisserie chicken for extra protein.
Store leftovers in the fridge for up to 4 days or freeze before baking for up to 2 months.
To reheat, bake covered at 350°F for 15–20 minutes or microwave individual portions for 2–3 minutes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 6g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
