Name: Spinach Artichoke Stuffed Shells: 7 Comforting Secrets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 cloves garlic (minced); 1 teaspoon olive oil; 2 28 oz cans fire roasted tomatoes (crushed); 1 teaspoon Italian seasoning; 1 teaspoon oregano; 2 cups Mozzarella cheese (shredded); 15 oz ricotta cheese; 1/4 teaspoon black pepper; 14 oz artichoke hearts (drained and chopped); 10 oz frozen spinach (thawed and squeezed dry); 2 garlic cloves (minced); 32 jumbo shells

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Introduction

Spinach Artichoke Stuffed Shells are a delightful dish that combines jumbo pasta shells with a creamy filling made from ricotta, spinach, and artichokes, all baked in a smoky fire-roasted tomato sauce until bubbly. This comforting meal is perfect for a weeknight dinner or a special occasion, providing a satisfying blend of flavors and textures that will leave everyone asking for seconds.

Why You’ll Love This Spinach Artichoke Stuffed Shells

There are countless reasons to fall in love with Spinach Artichoke Stuffed Shells. First, they’re incredibly easy to prepare, making them a great option for busy weeknights. Second, they are a crowd-pleaser, perfect for family dinners or gatherings with friends. The creamy spinach and artichoke filling offers a rich, savory taste that pairs perfectly with the smoky tomato sauce. Moreover, these Stuffed Shells with Spinach and Artichoke are a vegetarian dish, making them suitable for various dietary preferences. Plus, they can be made ahead of time and frozen for later enjoyment, making them an ideal meal prep option. Lastly, they’re a great way to sneak in some greens, providing a healthy twist on a classic Italian dish.

Ingredients for Spinach Artichoke Stuffed Shells

Gather these items:

3 cloves garlic (minced)
1 teaspoon olive oil
2 28 oz cans fire roasted tomatoes (crushed)
1 teaspoon Italian seasoning
1 teaspoon oregano
2 cups Mozzarella cheese (shredded)
15 oz ricotta cheese
1/4 teaspoon black pepper
14 oz artichoke hearts (drained and chopped)
10 oz frozen spinach (thawed and squeezed dry)
32 jumbo shells

How to Make Spinach Artichoke Stuffed Shells Step-by-Step

Step 1: Preheat oven to 375º F. Spray 2 9-inch baking pans with non-stick spray.
Step 2: Bring a large pot of water to boil and cook the shells 2 minutes shy of package directions. Drain and set aside.
Step 3: To make the sauce: Heat 1 tsp olive oil in a saucepan over medium heat. Add garlic cloves, and cook for about 1 minute; or until fragrant. Add in tomatoes, oregano, and Italian seasoning. Cook for about 10 minutes or until it thickens slightly. Season with salt and pepper to taste.
Step 4: To make the filling: In a large bowl mix together 1 cup of Mozzarella, ricotta, black pepper, artichoke hearts, spinach, and garlic until well combined.
Step 5: Place about 1/2 of sauce into the bottom of each pan (just enough to coat).
Step 6: Spoon about 2 Tablespoons of filling into each of the shells. Place the shells into the pans. Once you have assembled all of the shells, pour the remaining sauce over the shells. Sprinkle with the remaining 1 cup of Mozzarella cheese.
Step 7: Cover with foil and bake for 30 minutes, until the cheese is melted.

Pro Tips for the Best Spinach Artichoke Stuffed Shells

Keep these in mind:

Ensure your spinach is thoroughly squeezed dry to prevent a watery filling.
Feel free to add in extra cheeses like Parmesan for more flavor.
Consider adding crushed red pepper flakes for a spicy kick.
Use fresh garlic for the best flavor in your sauce and filling.
This dish is ideal for meal prep; just assemble and freeze before baking.

Irresistible Spinach Artichoke Stuffed Shells fresh from the oven on a serving dish

Best Ways to Serve Spinach Artichoke Stuffed Shells

These Cheesy Spinach Artichoke Stuffed Shells can be served with a side salad for a complete meal. They also pair well with garlic bread to soak up the delicious sauce. Consider topping them with fresh basil or parsley just before serving for an added touch of flavor and presentation.

How to Store and Reheat Spinach Artichoke Stuffed Shells

To store leftovers, let them cool completely and then cover tightly with plastic wrap or aluminum foil. They can be kept in the refrigerator for up to 3 days. To reheat, simply place them in a preheated oven at 350º F for about 20 minutes or until warmed through. You can also microwave individual portions, but be aware they may not heat evenly.

Frequently Asked Questions About Spinach Artichoke Stuffed Shells

What’s the secret to perfect Spinach Artichoke Stuffed Shells?

The secret lies in the filling; ensure you mix the ricotta, spinach, and artichokes well. A perfect balance of flavors will enhance the overall taste. Also, using high-quality, fresh ingredients will make a significant difference.

Can I make Spinach Artichoke Stuffed Shells ahead of time?

Absolutely! You can prepare the stuffed shells, assemble them in a baking dish, and then cover and refrigerate them overnight or freeze them for later. Just add a few extra minutes to the baking time if cooking from frozen.

How do I avoid common mistakes with Spinach Artichoke Stuffed Shells?

Avoid overcooking the pasta shells; they should be al dente to hold the filling. Also, make sure to squeeze out excess moisture from the spinach to keep the filling thick and creamy. Follow the instructions carefully for the best results.

Variations of Spinach Artichoke Stuffed Shells You Can Try

There are many ways to customize your Spinach Artichoke Stuffed Shells. Consider using whole wheat jumbo shells for a healthier twist or adding sun-dried tomatoes for an extra burst of flavor. You could also experiment with different cheeses like feta or goat cheese in the filling for a unique taste. For those who prefer a non-vegetarian option, adding cooked chicken or shrimp can elevate this dish as well.

Delicious Spinach Artichoke Stuffed Shells ready to serve with a side salad

For more delicious recipes, check out our homemade tomato sauce or try making spaghetti with garlic and oil for a quick meal. If you’re looking for a vegetarian option, our veggie burgers with avocado green harissa are a must-try!

Spinach Artichoke Stuffed Shells: 7 Comforting Secrets

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Author: David
Total Time: 45 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Jumbo pasta shells are filled with a creamy mix of ricotta, spinach, and artichokes, then baked in a smoky fire-roasted tomato sauce until bubbly.

Ingredients

Scale

3 cloves garlic (minced)
1 teaspoon olive oil
2 28 oz cans fire roasted tomatoes (crushed)
1 teaspoon Italian seasoning
1 teaspoon oregano
2 cups Mozzarella cheese (shredded)
15 oz ricotta cheese
1/4 teaspoon black pepper
14 oz artichoke hearts (drained and chopped)
10 oz frozen spinach (thawed and squeezed dry)
2 garlic cloves (minced)
32 jumbo shells

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Instructions

Preheat oven to 375º F. Spray 2 9-inch baking pans with non-stick spray.
Bring a large pot of water to boil and cook the shells 2 minutes shy of package directions. Drain and set aside.
To make the sauce: Heat 1 tsp olive oil in a saucepan over medium heat. Add garlic cloves, and cook for about 1 minute; or until fragrant. Add in tomatoes, oregano, and Italian seasoning. Cook for about 10 minutes or until it thickens slightly. Season with salt and pepper to taste.
To make the filling: In a large bowl mix together 1 cup of Mozzarella, ricotta, black pepper, artichoke hearts, spinach, and garlic until well combined.
Place about 1/2 of sauce into the bottom of each pan (just enough to coat).
Spoon about 2 Tablespoons of filling into each of the shells. Place the shells into the pans. Once you have assembled all of the shells, pour the remaining sauce over the shells. Sprinkle with the remaining 1 cup of Mozzarella cheese.
Cover with foil and bake for 30 minutes, until the cheese is melted.