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Spinach and Artichoke Stuffed Shells offer a cozy, indulgent twist on classic pasta night—with a creamy, veggie-packed filling that’s both satisfying and nutritionally balanced.
What makes this dish special is its rich combination of cheeses blended with spinach and artichokes, delivering bold flavor in every bite.
Despite being comforting and cheesy, it provides several nutritional benefits: spinach and artichokes bring in fiber and antioxidants, while ricotta and mozzarella supply high-quality protein and calcium.
With 16g of protein per serving and only 12g of carbs, it’s a great option for those seeking a filling yet moderate-carb meal.
This recipe also excels in convenience—it’s simple enough for a weeknight dinner yet elegant enough to serve at gatherings.
Meal-prep friendly and freezer-compatible, it’s a go-to for busy households craving homemade comfort.
Must-Have Tools for Perfect Results
Cuisinart 12-Cup Food Processor
Perfect for finely chopping artichokes and garlic quickly and evenly. This versatile tool is also a time-saver for prepping dips, doughs, and sauces year-round.
All-Clad Stainless Steel Mixing Bowl Set
Ideal for mixing the creamy stuffing ingredients efficiently. These durable, non-slip bowls are kitchen staples for everything from baking to salad prep.
OXO Good Grips Garlic Press
Effortlessly minces fresh garlic, releasing maximum flavor without mess. A durable, dishwasher-safe tool you’ll use daily in countless savory recipes.
Le Creuset 9×13” Stoneware Baking Dish
Distributes heat evenly for beautifully baked shells with a bubbling top. This elegant, oven-to-table dish also works great for casseroles and roasted vegetables.
KitchenAid Pasta Strainer/Colander
Drains jumbo shells quickly and evenly without tearing. A multi-purpose must-have for rinsing veggies, draining beans, or pasta of any kind.
Spinach Artichoke Stuffed Shells
Equipment
- 1 × Large Pot (for boiling pasta shells)
- 1 × Mixing Bowl (for filling mixture)
- 1 × Garlic Press (to mince garlic)
- 1 × 9×13” Baking Dish (for layering and baking shells)
- 1 × Measuring Cups and Spoons (for accurate ingredient portions)
- 1 × Colander (to drain pasta)
- 1 × Spoon or Small Scoop (for stuffing shells)
- 1 × Oven (preheated to 400°F)
Ingredients
For the Shells and Assembly
- 16 jumbo pasta shells
- 2½ cups tomato and basil marinara sauce
- 1½ cups shredded mozzarella cheese
- 1 tablespoon olive oil
- Fresh basil finely chopped (for garnish)
For the Filling
- 1½ cups full-fat ricotta cheese
- 1 cup frozen spinach thawed and well-drained
- 1 cup artichoke hearts chopped (canned or jarred)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- ¾ teaspoon sea salt
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon ground black pepper
Instructions
- Preheat and Prepare the Oven: Preheat your oven to 400°F (200°C). Lightly grease or spray a 9×13-inch baking dish and set it aside.
- Cook the Pasta Shells: Bring a large pot of salted water to a boil. Add the jumbo shells and cook them until just al dente—about 2 minutes less than the package instructions. Drain the pasta and gently toss with 1 tablespoon of olive oil to prevent sticking. Set aside to cool slightly.
- Make the Creamy Filling: In a large bowl, combine the ricotta cheese, drained spinach, chopped artichoke hearts, mozzarella cheese, Parmesan, egg, minced garlic, salt, pepper, and red pepper flakes. Mix thoroughly until the filling is smooth and evenly blended. Set aside.
- Assemble the Shells: Spread about 2½ cups of marinara sauce evenly across the bottom of your prepared baking dish. Using a spoon or small scoop, fill each cooked shell with approximately 1 tablespoon of the prepared filling. Arrange the stuffed shells side-by-side in the baking dish.
- Add Sauce and Cheese: Once all the shells are filled and arranged in the dish, spoon the remaining marinara sauce over the top.Sprinkle the remaining mozzarella cheese evenly over the shells to create a bubbly, golden topping.
- Bake to Perfection: Cover the baking dish with foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and the filling is heated through.
- Garnish and Serve: Remove the dish from the oven and let the shells cool for a few minutes. Garnish with fresh chopped basil before serving for a burst of color and flavor.
Notes
- Spinach Tips: Be sure to squeeze out as much water as possible from the thawed spinach—excess moisture can make the filling watery. A clean kitchen towel or paper towel works well for this.
- Artichoke Options: Canned or jarred artichokes both work. If using marinated artichokes, pat them dry to reduce extra oil.
- Make-Ahead Option: You can assemble the shells ahead of time, cover, and refrigerate for up to 24 hours before baking. Great for meal prep or entertaining!
- Freezer Friendly: These shells freeze beautifully. Assemble completely, wrap tightly, and freeze for up to 2 months. Bake directly from frozen at 375°F for 40–45 minutes.
- Add a Protein Boost: If you’d like to make this more filling, add cooked shredded chicken or ground turkey to the cheese mixture.
Chef’s Secrets for Flawless Shells
To achieve perfectly stuffed shells every time, it’s essential to pay attention to texture and prep.
Begin by cooking the pasta just shy of al dente; this ensures the shells stay intact when stuffing and won’t become overly soft during baking.
One of the most important tricks is draining and pressing the spinach well—excess moisture can thin out the filling and compromise its creaminess. A clean kitchen towel works wonders here.
When mixing the filling, use room-temperature ricotta to help it blend smoothly with the egg and other cheeses.
For added depth, try roasting your garlic before mixing it in, or opt for a pinch of nutmeg to subtly enhance the creamy filling.
Lastly, avoid overfilling the shells; about one tablespoon is ideal, allowing the pasta to cradle the filling without bursting.
Serving Suggestions for Every Occasion
These stuffed shells shine as a hearty main course, ideal for both casual family dinners and elegant gatherings.
Serve them with a fresh, crisp green salad dressed in lemon vinaigrette or balsamic glaze to contrast the richness of the cheese filling.
A slice of warm garlic bread or herbed focaccia adds a comforting touch.
For a more balanced meal, consider a side of roasted vegetables like zucchini, bell peppers, or asparagus.
Want to elevate your dinner table? Drizzle a touch of pesto over the baked shells just before serving or sprinkle extra Parmesan and red pepper flakes for a burst of flavor.
A light red wine or sparkling water with lemon pairs beautifully for a refreshing finish.
Storage Tips for Freshness and Flavor
Leftovers should be cooled completely before storing to maintain their quality.
Transfer the stuffed shells to an airtight container and refrigerate for up to 4 days. For longer storage, this dish freezes exceptionally well.
Place shells in a freezer-safe container or baking dish, separating layers with parchment paper if stacking.
Wrap tightly with foil or plastic wrap and freeze for up to 2 months. When ready to enjoy, bake from frozen at 375°F until heated through (about 40–45 minutes).
If refrigerating, reheat portions in the microwave or oven at 350°F, covered, until warmed.
Add a splash of water or sauce before reheating to prevent dryness.
Frequently Asked Questions and Answers
1. Can I use fresh spinach instead of frozen?
Yes! Fresh spinach works beautifully. Sauté it briefly until wilted, then let it cool and squeeze out excess moisture. Use about 3 cups fresh spinach to yield 1 cup cooked.
2. What kind of ricotta is best?
Full-fat ricotta provides the creamiest, most flavorful filling. However, part-skim can be used if you’re aiming for a lighter option without sacrificing too much texture.
3. Can I make this dish ahead of time?
Absolutely. Assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, simply remove it from the fridge while the oven preheats and add a few extra minutes to the cook time.
4. How do I keep the shells from tearing?
Avoid overcooking the pasta. Cook just until pliable, then rinse with cool water and toss with olive oil to prevent sticking. Use a gentle hand when stuffing to keep them intact.
5. Are there any gluten-free options?
Yes, many brands offer gluten-free jumbo shells made from rice or corn. Follow the package instructions carefully, as they can be more delicate than traditional pasta.
This recipe is inspired by cookinwithmima and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.