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Stuffed pasta shells with spinach and artichokes in a creamy sauce

Spinach and Artichoke Stuffed Shells

A delightful Italian-American dish featuring creamy ricotta and flavorful spinach and artichokes, all nestled inside jumbo pasta shells.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 16 pieces Jumbo Shells Perfect for holding the filling.
  • 28 oz Tomato and Basil Marinara Sauce Adds tangy flavor to the dish.
Cheeses and Filling
  • 1.5 cups Ricotta Cheese (Full fat) The star of the filling.
  • 1 cup Mozzarella Cheese (Shredded) Provides melty texture on top.
  • 0.5 cups Parmesan Cheese Enhances depth and umami.
  • 1 pieces Egg Binds the filling together.
Vegetables and Seasonings
  • 1 cup Frozen Spinach (drained) Adds color and nutrition.
  • 1 cup Artichoke Hearts (canned or jarred) Elevates the flavor profile.
  • 2 cloves Garlic Adds aromatic flavor.
  • 0.25 tsp Black Pepper Balances the flavors.
  • 0.75 tsp Salt Enhances all the flavors.
  • 0.5 tsp Chili Flakes Optional for adding heat.
Preparation
  • 1 Tbsp Olive Oil Helps prevent shells from sticking.
  • Fresh to taste Chopped Basil For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Cook the jumbo pasta shells halfway according to the package directions. Drain the shells.
  3. In a large mixing bowl, combine the ricotta cheese, drained spinach, chopped artichoke hearts, mozzarella cheese, parmesan cheese, egg, minced garlic, salt, pepper, and chili flakes. Mix until well combined and set aside.
  4. Toss the drained shells with 1 tablespoon of olive oil to prevent sticking.
Assembly and Baking
  1. In a greased 9 x 13 inch baking dish, pour about 2½ cups of the marinara sauce.
  2. Stuff each pasta shell with about one tablespoon of the creamy filling and arrange them in the baking dish.
  3. Top the shells with the reserved marinara sauce and finish off with a layer of mozzarella cheese.
  4. Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and golden.
  5. Once removed, cover with a lid or foil and allow to cool for a few minutes before serving. Garnish with fresh chopped basil.

Notes

Drain the frozen spinach thoroughly to avoid soggy shells. For crispier topping, broil for the last few minutes. Taste the filling before stuffing shells and adjust seasoning as necessary.