Spinach Artichoke Stuffed Shells
These spinach and artichoke stuffed shells are baked in a luscious tomato basil marinara and topped with gooey mozzarella for the ultimate comfort dish. With a rich, cheesy filling loaded with protein and vegetables, it’s both indulgent and nutritious. Perfect for meal prep or a cozy family dinner, this oven-baked pasta delivers big on flavor with minimal effort.
Equipment
- 1 × Large Pot (for boiling pasta shells)
- 1 × Mixing Bowl (for filling mixture)
- 1 × Garlic Press (to mince garlic)
- 1 × 9x13” 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 9x13-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.
