Why You’ll Love This Recipe
Spinach and artichoke stuffed shells are the perfect fusion of comfort food and gourmet flair. They take the beloved flavors of classic spinach and artichoke dip and transform them into a hearty, cheesy pasta bake. Tender jumbo pasta shells are filled with a creamy mixture of spinach, artichokes, ricotta, and mozzarella, then baked in marinara sauce until golden and bubbly. This dish is ideal for family dinners, gatherings, or even meal prep, as it reheats beautifully. Not only is it a satisfying vegetarian option, but it also feels indulgent without being overly heavy. Whether you are looking for a make-ahead meal, a cozy weeknight dinner, or a dish to impress guests, these stuffed shells are guaranteed to become a favorite at your table.
Spinach and Artichoke Stuffed Shells: A Creamy and Comforting Pasta Dish
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A comforting baked pasta dish featuring jumbo pasta shells stuffed with a creamy spinach and artichoke filling, topped with marinara sauce and melted cheese.
Ingredients
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta shells according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
- Stir in spinach and cook until wilted, then add chopped artichokes. Remove from heat and let cool slightly.
- In a large bowl, combine ricotta, half of the mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Stir in the spinach-artichoke mixture.
- Spread 1 cup marinara sauce over the bottom of the baking dish.
- Stuff each shell with the filling and place in the dish.
- Top with remaining marinara sauce and sprinkle with remaining mozzarella.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- You can prepare this dish ahead of time and refrigerate before baking.
- For extra creaminess, add a little cream cheese to the filling.
- Use frozen spinach (thawed and drained) as a substitute for fresh spinach.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
The magic of this recipe lies in how each ingredient plays a role in creating rich layers of flavor and texture.
Jumbo pasta shells provide the sturdy base for holding the creamy filling. Their size and ridges allow them to capture sauce and cheese in every bite.
Spinach adds freshness and a slight earthiness that balances the richness of the cheeses. Using frozen spinach makes preparation easier, but fresh spinach can also be used for a brighter taste.
Artichoke hearts bring a tangy, slightly nutty flavor that perfectly complements the creaminess of the ricotta. They also add a unique texture that keeps each bite interesting.
Ricotta cheese is the key to the creamy filling. It provides a smooth and mild base that allows the flavors of spinach and artichokes to shine through.
Mozzarella cheese adds that signature stretchy, melty texture. It is used both in the filling and on top for a golden, bubbling finish.
Parmesan cheese brings a nutty, salty punch that deepens the overall flavor profile of the dish.
Garlic adds aromatic depth, enhancing the spinach and artichokes with subtle savory notes.
Marinara sauce serves as the base layer, keeping the shells moist as they bake and adding a comforting tomato flavor.
Olive oil is used to sauté garlic and spinach, ensuring the filling has a rich and well-rounded taste.
Egg helps bind the filling together, ensuring it holds inside the shells during baking.
Salt and black pepper season the filling, tying all the flavors together.
Directions
Begin by preheating your oven to 375°F (190°C). Lightly grease a large baking dish and spread a thin layer of marinara sauce across the bottom.
Cook the jumbo pasta shells in a large pot of salted boiling water until al dente. Drain carefully and set aside to cool slightly so they are easier to handle.
In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant. Add spinach and cook until wilted, or if using frozen spinach, cook until excess moisture evaporates. Stir in the chopped artichoke hearts and cook for another minute before removing from heat.
In a large mixing bowl, combine ricotta, half of the mozzarella, Parmesan, sautéed spinach-artichoke mixture, egg, salt, and pepper. Mix well until fully incorporated.
Fill each shell generously with the spinach and artichoke mixture, arranging them neatly in the prepared baking dish over the marinara layer. Once all shells are filled, spoon more marinara sauce over the top and sprinkle with the remaining mozzarella and extra Parmesan.
Cover with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10–15 minutes until the cheese is melted and golden. Allow to cool for a few minutes before serving.
Servings and timing
This recipe makes about 6 servings, depending on portion size. Preparation takes approximately 25 minutes, while cooking and baking require 40 minutes. In total, you can expect this dish to be ready in just over an hour.
Storage/reheating
Leftover stuffed shells can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them for up to 3 months. To reheat, bake at 350°F (175°C) until warmed through, or microwave individual portions with a splash of extra marinara to keep them moist.
Variations and Customizations
Add protein
Incorporate cooked shredded chicken, Italian sausage, or ground turkey into the filling for a heartier version.
Switch the sauce
Replace marinara with a creamy Alfredo or vodka sauce for a richer, indulgent flavor profile.
Use different cheeses
Swap mozzarella for provolone or fontina, or use goat cheese instead of ricotta for a tangy twist.
Make it spicy
Add crushed red pepper flakes or diced jalapeños to the filling for a kick of heat.
Gluten-free version
Use gluten-free pasta shells without compromising the flavor or texture of the dish.
Vegan alternative
Replace dairy with vegan ricotta, mozzarella, and Parmesan substitutes while using plant-based egg replacers.
Extra vegetables
Include sautéed mushrooms, zucchini, or roasted red peppers in the filling for more depth and nutrition.
Herb boost
Fresh basil, parsley, or oregano can be added to the filling or sprinkled on top before baking.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the stuffed shells up to a day in advance and refrigerate before baking.
Can I freeze stuffed shells before baking?
Absolutely, freeze them in a single layer in the baking dish, then bake directly from frozen with extra time.
Do I need to cook the shells completely before stuffing?
No, cook them just until al dente so they hold their shape during baking.
Can I use fresh artichokes instead of canned?
Yes, but canned or jarred artichokes save time and are more convenient.
How do I prevent the shells from sticking together?
Drizzle cooked shells with a little olive oil after draining to keep them separate.
Can I use cottage cheese instead of ricotta?
Yes, but blend it first for a smoother texture.
How do I reheat leftovers without drying them out?
Add extra marinara sauce and cover while reheating in the oven or microwave.
What can I serve with spinach and artichoke stuffed shells?
They pair well with garlic bread, a green salad, or roasted vegetables.
Can I use frozen artichokes?
Yes, thaw and drain them well before using in the filling.
Is this recipe kid-friendly?
Yes, the creamy filling and cheesy topping make it appealing to children.
Conclusion
Spinach and artichoke stuffed shells are a beautiful balance of comfort and elegance, offering a flavorful twist on traditional pasta bakes. With a creamy filling, tangy artichokes, and a bubbling golden topping, this dish is both satisfying and versatile. Perfect for weeknight dinners, gatherings, or make-ahead meals, it is a recipe worth adding to your collection. Whether you keep it classic or explore one of the many variations, these stuffed shells will undoubtedly become a family favorite.