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 (12 oz) box Jumbo pasta shells; 1 (15 oz) container Ricotta cheese; 1 (10 oz) package Frozen chopped spinach, thawed and squeezed dry; 1 (14 oz) can Artichoke hearts, drained and chopped; 1 cup Shredded mozzarella cheese, plus 1/2 cup for topping; 1/2 cup Grated Parmesan cheese; 1 large Egg; 2 cloves Garlic, minced; 1 tsp Italian seasoning; 1/4 tsp Nutmeg; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 (24 oz) jar Marinara sauce; Fresh basil For garnish (optional)

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These Spinach and Artichoke Stuffed Shells take a beloved appetizer flavor and transform it into a satisfying vegetarian main course. Each jumbo pasta shell is packed with a rich, cheesy filling featuring fresh spinach, tangy artichoke hearts, and a blend of ricotta, mozzarella, and Parmesan cheeses. Baked in a vibrant marinara sauce, this dish is hearty, comforting, and perfect for a family dinner or a meatless Monday meal.

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.
2
In a large bowl, combine ricotta cheese, thoroughly squeezed dry spinach, chopped artichoke hearts, 1 cup mozzarella cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, nutmeg, salt, and pepper. Mix until all ingredients are well incorporated.
3
Spread about 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish. Carefully stuff each cooked pasta shell with approximately 1-2 tablespoons of the spinach and artichoke filling. Arrange the stuffed shells in a single layer in the prepared baking dish.
4
Pour the remaining marinara sauce evenly over the stuffed shells, ensuring they are mostly covered. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top of the shells.
5
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the sauce is hot. Garnish with fresh basil before serving.

Nutrition

Calories480 kcal

Protein28g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use fresh spinach instead of frozen?

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

How do I prevent the pasta shells from breaking when stuffing?

Cook the shells only until al dente, not mushy. Rinse them with cold water immediately after draining to stop the cooking process and make them easier to handle. Be gentle when stuffing.

Can this dish be frozen?

Yes, this casserole freezes well. Assemble the dish (without baking), cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw overnight in the refrigerator and then bake as directed, potentially adding extra baking time.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.