Spinach and Artichoke Stuffed Pasta Shells for Dinner

Soft pasta shells filled with a creamy spinach, artichoke and ricotta mixture are baked in a rich tomato-basil marinara in these delicious Spinach Artichoke Stuffed Shells. This comforting, cheesy dish makes an easy weeknight dinner or a satisfying meatless meal.

WHAT ARE SPINACH ARTICHOKE STUFFED SHELLS

If you love pasta, this recipe is for you. Jumbo shells are filled with a creamy blend of ricotta, mozzarella and Parmesan mixed with spinach, chopped artichoke hearts and seasonings. The shells are nestled in tomato-basil marinara, topped with more cheese and baked until bubbly and golden. Serve with a simple side salad or roasted vegetables for a complete meal.

WHY WE LOVE THESE STUFFED SHELLS

These stuffed shells come together quickly and bake in under an hour, making them perfect for busy weeknights. They’re rich and cheesy yet meatless, a great option for Meatless Monday. Leftovers reheat well, so they’re also convenient for meal prep and lunches.

HOW TO MAKE SPINACH ARTICHOKE STUFFED SHELLS

INGREDIENTS

Shells – 16 jumbo pasta shells.

Spinach-artichoke filling – Ricotta cheese, drained spinach (frozen or sautéed fresh), chopped artichoke hearts, shredded mozzarella, grated Parmesan, an egg, minced garlic, salt, black pepper and red chili flakes.

Toppings – Tomato-basil marinara, shredded mozzarella and fresh basil for garnish.

STEPS

Preheat the oven to 400°F (200°C). Cook the jumbo shells until they are halfway done following package directions so they remain firm enough to stuff. Drain the shells and toss with 1 tablespoon olive oil to prevent sticking. Set aside.

Prepare the filling by draining and squeezing excess liquid from the spinach. If using fresh spinach, sauté about 3 cups until wilted and drain thoroughly. In a medium bowl combine 1½ cups ricotta, 1 cup drained spinach, 1 cup chopped artichoke hearts, 1 cup shredded mozzarella, ½ cup Parmesan, 1 egg, 2 cloves minced garlic, ¾ tsp salt, 1 tsp black pepper and ½ tsp chili flakes. Mix until well combined and creamy.

Spread about 2½ cups of marinara sauce in the bottom of a 9 x 13-inch baking dish and reserve the remaining sauce for topping. Using a regular tablespoon, fill each shell with the spinach-artichoke mixture and arrange the stuffed shells in the baking dish in a single layer.

Drizzle the remaining marinara over the shells and sprinkle with about 1½ cups shredded mozzarella. Bake uncovered for 20 minutes, until the cheese is melted and bubbly. Remove from the oven, let rest a few minutes, then garnish with fresh chopped basil and serve.

HELPFUL TIPS FOR STUFFED SHELLS

1. Stir the shells occasionally while boiling to keep them from sticking together.
2. Make the filling while the pasta cooks to speed up assembly.
3. Drain the spinach thoroughly so the filling stays thick and creamy rather than watery.

WHY COOK THE SHELLS HALFWAY?

Cooking the shells only halfway keeps them firm enough to hold the filling and prevents them from becoming mushy. They finish cooking in the sauce while baking, so they’ll reach the perfect texture in the oven.

OTHER DELICIOUS PASTA RECIPES

• Creamy Spinach Macaroni and Cheese
• Cajun Chicken Mac and Cheese
• Creamy Tortellini Chicken Pasta
• Creamy Chicken and Mushroom Pasta
• Cheesy Chicken Broccoli Pasta Shells