Spinach and Artichoke Stuffed Shells

Name: Spinach and Artichoke Stuffed Shells
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 1 box (12 oz) Jumbo pasta shells; 1 tbsp Olive oil; 1 (10 oz) package Frozen chopped spinach, thawed and squeezed dry; 1 (14 oz) can Artichoke hearts, drained and chopped; 15 oz Ricotta cheese; 1 cup Shredded mozzarella cheese, divided; 1/2 cup Grated Parmesan cheese, plus extra for serving; 1 large Egg; 2 cloves Garlic, minced; 1/2 tsp Dried oregano; Salt To taste; Black pepper To taste; 1 (24 oz) jar Marinara sauce; Fresh basil leaves For garnish

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This vegetarian delight combines the beloved flavors of spinach and artichoke dip into a hearty pasta dish. Jumbo pasta shells are stuffed with a rich filling of ricotta, mozzarella, Parmesan, fresh spinach, and tender artichoke hearts, then baked in a vibrant marinara sauce until bubbly and golden. It’s a comforting and satisfying meal that's perfect for a meatless dinner, offering a taste of Italian-American tradition with a fresh twist.

speichern

Prep Time25 min

Cook Time40 min

Servings6 servings

DifficultyMedium

Equipment

9x13 inch baking dishLarge mixing bowlLarge pot

Instructions

1
Preheat oven to 375°F (190°C). Cook jumbo pasta shells according to package directions until al dente. Drain, rinse with cold water to prevent sticking, and set aside. In a large mixing bowl, combine the thawed and squeezed dry spinach, chopped artichoke hearts, ricotta cheese, 1/2 cup mozzarella, Parmesan cheese, egg, minced garlic, dried oregano, salt, and pepper. Mix well until thoroughly combined.
2
Spread about 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Carefully stuff each cooked pasta shell with a generous amount of the spinach and artichoke filling. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
3
Pour the remaining marinara sauce evenly over the stuffed shells, ensuring most of them are covered. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the top of the shells.
4
Cover the baking dish loosely with aluminum foil. Bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the sauce is simmering.
5
Remove from oven and let stand for 5-10 minutes before serving. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired.

Nutrition

Calories490 kcal

Protein28g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

Yes, you'll need about 10-12 ounces of fresh spinach. Sauté it until wilted, then squeeze out as much moisture as possible before adding to the filling.

Can this recipe be frozen?

Yes, you can assemble the casserole (unbaked) and freeze it, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding extra baking time.

What if I don't have jumbo shells?

You could use manicotti shells or even layer the ingredients in a lasagna-style bake, though the presentation would be different.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.