Creamy Spinach and Artichoke Stuffed Shells

Name: Creamy Spinach and Artichoke Stuffed Shells
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 24 shells (about 8 oz / 225g) Jumbo pasta shells; 1 tablespoon Olive oil; 5 oz (140g) Fresh spinach, roughly chopped; 14 oz (400g) can Canned artichoke hearts, drained and chopped; 15 oz (425g) Ricotta cheese; 1 cup (113g), plus 1/2 cup for topping Mozzarella cheese, shredded; 1/2 cup (50g), plus 2 tablespoons for topping Parmesan cheese, grated; 1 teaspoon Garlic powder; 1/2 teaspoon Onion powder; 1/2 teaspoon Salt, or to taste; 1/4 teaspoon Black pepper, or to taste; 24 oz (680g) jar Marinara sauce; 2 tablespoons Fresh parsley, chopped, for garnish (optional)

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This comforting and hearty baked pasta dish is a fantastic vegetarian option for a family meal during the transition from winter to spring. Jumbo pasta shells are stuffed with a luscious mixture of sautéed spinach, tender artichoke hearts, ricotta, mozzarella, and Parmesan cheeses, then baked in a flavorful marinara sauce until bubbly and golden. It's a satisfying and incredibly delicious dish that's sure to be a crowd-pleaser.

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Creamy Spinach and Artichoke Stuffed Shells

Prep Time25 min

Cook Time35 min

Servings6 servings

DifficultyMedium

Equipment

Large PotLarge Skillet9x13 inch Baking DishLarge Bowl

Instructions

1
Cook jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside.
2
Preheat oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and squeeze out any excess liquid from the spinach.
3
In a large bowl, combine ricotta cheese, 1 cup mozzarella, 1/2 cup Parmesan, chopped artichoke hearts, wilted spinach, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4
Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
5
Carefully fill each cooked pasta shell with the spinach and artichoke mixture (about 2-3 tablespoons per shell) and arrange them in a single layer in the baking dish.
6
Pour the remaining marinara sauce over the stuffed shells. Sprinkle with the remaining 1/2 cup mozzarella and 2 tablespoons Parmesan cheese.
7
Cover the baking dish with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the sauce is hot.
8
Let stand for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Calories480 kcal

Protein28g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I prepare this dish ahead of time?

Yes, you can assemble the stuffed shells in the baking dish, cover it tightly with foil, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the covered baking time if baking from cold.

What if I don't have jumbo shells?

You can use manicotti or even lasagna noodles (roll them up after filling) as an alternative, adjusting the cooking time as needed.

Can I freeze this recipe?

Yes, this dish freezes well. Assemble the dish, cover tightly with foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen (this will significantly increase baking time).

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.