Spinach and Artichoke Stuffed Shells

These spinach and artichoke stuffed shells are a delightful combination of creamy ricotta, tangy feta, and savory artichokes, all nestled in tender pasta shells. Baked in a rich marinara sauce and topped with melted cheese, this dish is perfect for a comforting dinner. Serve it with a side salad for a complete meal!

This recipe is italian style, dinner, scaled for 6 servings, with 20 min prep and 30 min cook.

Prep: 20 min · Cook: 30 min · Total: 50 min · Serves: 6

Quick cooking notes

• Core ingredients include jumbo pasta shells, ricotta cheese, feta cheese, salt.
• Follow all 10 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 6 servings.

Ingredients

• 12 pieces jumbo pasta shells
• 1 cups ricotta cheese
• 0.5 cups feta cheese (crumbled)
• 0.5 tsp salt
• 2 cups marinara sauce
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 cups mozzarella cheese (shredded)
• 2 cups spinach (chopped)
• 1 cups artichoke hearts (chopped)
• 0.25 cups parmesan cheese (grated)
• 0.25 tsp black pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
4. Add the chopped spinach and artichoke hearts to the skillet, cooking until the spinach is wilted.
5. In a mixing bowl, combine the ricotta cheese, crumbled feta cheese, sautéed spinach and artichokes, salt, and black pepper.
6. Stuff each cooked pasta shell with the cheese and spinach mixture, then place them in a baking dish.
7. Pour the marinara sauce over the stuffed shells, ensuring they are well coated.
8. Sprinkle the shredded mozzarella and grated parmesan cheese on top.
9. Cover the baking dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
10. Let the dish cool for a few minutes before serving.

Nutrition (per serving)

• Calories: 350
• Protein: 18 g
• Fat: 15 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

Related recipes by cuisine or ingredients

• Three-cheese Stuffed Jumbo Pasta Shells
• Ricotta and Spinach Stuffed Pasta Shells
• Eggplant Rollatini with Ricotta and Spinach
• Cheese-stuffed Pasta Shells
• Quick Vegetable Lasagna
• Four Cheese Cannelloni
• Eggplant and Salami Stuffed Shells with Red Pepper Sauce
• Spinach and Artichoke Calzones
• Beef and Cheese Stuffed Shells
• Spinach and Ricotta Pasta Pie
• Pasta Rolls With Ricotta And Spinach
• Spinach and Sausage Stuffed Manicotti