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