Creamy Spinach Artichoke Stuffed Shells

Indulge in the ultimate comfort food with these exquisite **Spinach Artichoke Stuffed Shells**, a harmonious blend of tender pasta, creamy filling, and rich tomato sauce. Each jumbo pasta shell is generously packed with a luscious mixture of ricotta, fresh spinach, and savory artichoke hearts, then bathed in a vibrant tomato basil marinara sauce and crowned with melted mozzarella. Baked to golden perfection, this easy-to-make dish promises a satisfying and flavorful experience that will quickly become a cherished favorite for busy weeknights or special gatherings. Get ready to impress your taste buds and loved ones with a meal that’s both effortless and utterly delicious.

For more delectable stuffed meal ideas, explore our Air Fryer Stuffed Bell Peppers recipe, another fantastic option for a wholesome and delightful dinner.

What Are Spinach Artichoke Stuffed Shells?

Spinach Artichoke Stuffed Shells are a classic Italian-American comfort food that brings together the best of hearty pasta dishes with a vibrant, flavorful vegetarian filling. Jumbo pasta shells, often referred to as conchiglie, are the perfect edible vessel for a rich and creamy stuffing. This stuffing typically consists of soft ricotta cheese, chopped fresh or frozen spinach, and tender artichoke hearts, all seasoned with a blend of aromatic garlic, savory Parmesan, and a hint of spice. Once filled, these shells are nestled in a baking dish swimming in a fragrant marinara sauce, topped with a blanket of mozzarella, and baked until bubbling and golden.

The beauty of this dish lies in its simplicity and the incredible depth of flavor it achieves with relatively little effort. The pasta shells provide a tender chewiness, while the ricotta, spinach, and artichoke filling delivers a luxurious creaminess with earthy undertones and a slight tang from the artichokes. The bright tomato basil marinara cuts through the richness, balancing the flavors beautifully, and the melted mozzarella adds that irresistible cheesy pull. It’s a complete meal in one pan, offering both a satisfying texture and a burst of Mediterranean-inspired tastes in every bite.

Whether you’re a long-time fan of baked pasta or new to the world of stuffed shells, this spinach artichoke version is a must-try. It’s a comforting classic that appeals to nearly everyone, making it an excellent choice for family dinners, potlucks, or even a cozy meal for one. Plus, the preparation is straightforward, allowing you to enjoy a gourmet-tasting dish without spending hours in the kitchen.

Why You’ll Adore This Stuffed Shells Recipe

There are countless reasons why these spinach artichoke stuffed shells have earned a permanent spot in our recipe rotation, and they’re sure to become a beloved dish in your home too! First and foremost, they embody the essence of comfort food. The combination of soft pasta, a warm, cheesy filling, and a robust tomato sauce creates a deeply satisfying and nostalgic meal that warms you from the inside out. It’s the kind of dish that brings people together around the table and leaves everyone feeling content and happy.

Beyond comfort, convenience is a major draw. This recipe bakes in well under an hour, making it an ideal candidate for those busy weeknight dinners when time is precious but you still crave a homemade, hearty meal. The prep work is minimal, and most of the cooking happens hands-off in the oven. It’s also a fantastic option for “Meatless Monday” or any occasion where you’re looking for a flavorful vegetarian meal that doesn’t compromise on richness or satisfaction. The spinach and artichoke provide a wealth of nutrients, making it a wholesome choice.

Furthermore, these stuffed shells are incredibly versatile and excellent for meal prepping. You can easily assemble them ahead of time and bake them when ready, or bake a large batch and divide the leftovers into lunch containers for delicious and convenient meals throughout the week. They reheat beautifully, maintaining their creamy texture and robust flavor. Whether you’re feeding a crowd or simply stocking your fridge with delicious homemade food, this recipe offers flexibility and ease, making it a true kitchen hero.

How to Make Spinach Artichoke Stuffed Shells

Crafting these delicious Spinach Artichoke Stuffed Shells is a straightforward process that yields incredibly rewarding results. Follow these detailed steps to create a show-stopping meal that’s bursting with flavor.

Ingredients You’ll Need

Gathering high-quality ingredients is the first step to ensuring your stuffed shells are truly exceptional. Here’s what you’ll need:

• Jumbo Pasta Shells: You’ll need about 16 jumbo shells, the perfect size to cradle the creamy spinach artichoke stuffing. Look for high-quality pasta that will hold its shape after being par-cooked.
• Tomato Basil Marinara Sauce: A 28 oz. jar of good quality marinara sauce will serve as the flavorful base and topping for your shells. Choose a brand with rich tomato flavor and fresh basil notes.
• Shredded Mozzarella Cheese: Approximately 1½ cups of shredded mozzarella, divided for the stuffing and the topping. Freshly shredded mozzarella melts more smoothly and has better flavor than pre-packaged options.
• Olive Oil: Just 1 tablespoon of olive oil is needed to prevent the par-cooked pasta shells from sticking.
• Fresh Chopped Basil: A handful of fresh basil for garnish, adding a burst of fresh, aromatic flavor to the finished dish.

For the Creamy Stuffing:

• Ricotta Cheese: 1½ cups of full-fat ricotta cheese is essential for a truly creamy and decadent filling. Full-fat ricotta provides the best texture and flavor, preventing the stuffing from becoming dry.
• Frozen Spinach: 1 cup of frozen spinach, thoroughly drained. If using fresh spinach, you’ll need about 3 cups, sautéed and squeezed dry. Proper draining is crucial to prevent a watery filling.
• Artichoke Hearts: 1 cup of canned or jarred artichoke hearts, drained and chopped. Marinated artichoke hearts can add an extra layer of flavor, just ensure they are well-drained.
• Parmesan Cheese: ½ cup of grated Parmesan cheese adds a salty, nutty depth to the stuffing. Freshly grated Parmesan is always recommended for superior taste.
• Egg: 1 large egg acts as a binder, helping the filling hold its shape during baking.
• Minced Garlic: 2 cloves of garlic, minced, for an essential aromatic foundation.
• Black Pepper: ¼ teaspoon of freshly ground black pepper to season the filling.
• Salt: ¾ teaspoon of salt, adjust to taste, keeping in mind the saltiness of the cheeses and marinara.
• Chili Flakes: ½ teaspoon of chili flakes for a subtle hint of heat that beautifully complements the creamy ingredients.

Step-by-Step Instructions

1. Prepare the Oven and Pasta: Begin by preheating your oven to 400°F (200°C). While the oven heats up, bring a large pot of salted water to a rolling boil. Add the jumbo pasta shells and cook them only halfway through, or to al dente, according to the package directions. This is crucial for preventing mushy shells and ensuring they can be easily handled for stuffing. Once cooked, drain the pasta thoroughly and gently toss the shells with 1 tablespoon of olive oil to prevent them from sticking together. Set them aside to cool slightly.
2. Prepare the Spinach and Artichokes: For the artichoke hearts, drain them well from their can or jar and give them a rough chop. If using frozen spinach, place it in a colander and press out as much excess water as possible, either by hand or with the back of a spoon. If you prefer fresh spinach, sauté about 3 cups of fresh spinach in a skillet until it wilts completely. Remove it from the heat and also squeeze out all excess water. This step is vital to ensure your stuffing isn’t watery.
3. Create the Creamy Ricotta Stuffing: In a large mixing bowl, combine the full-fat ricotta cheese, the prepared spinach, chopped artichoke hearts, 1 cup of shredded mozzarella cheese, Parmesan cheese, the egg, minced garlic, black pepper, salt, and chili flakes. Mix all ingredients thoroughly until they are well combined and form a thick, creamy, and uniform stuffing mixture. Ensure all seasonings are evenly distributed throughout the mixture.



4. Prepare the Baking Dish: Pour about 2½ cups of your tomato basil marinara sauce into the bottom of a 9 x 13 inch baking dish. Spread it evenly to create a delicious base for the shells. Reserve the remaining marinara sauce for topping the stuffed shells later.
5. Stuff and Arrange the Shells: Carefully take each par-cooked jumbo shell and fill it with approximately 1 heaping tablespoon of the creamy spinach artichoke stuffing. You might find it easiest to use a small spoon or even a piping bag without a tip for cleaner stuffing. Arrange the stuffed pasta shells neatly in the baking dish, laying them in a single layer over the marinara sauce. Try to keep them snug but not overcrowded.



6. Top and Bake: Once all the shells are stuffed and arranged, generously drizzle the remaining marinara sauce over the tops of the shells, ensuring they are well-coated. Then, sprinkle the remaining ½ cup of shredded mozzarella cheese evenly over everything. Cover the baking dish tightly with aluminum foil.
7. Bake to Perfection: Place the covered baking dish in the preheated oven and bake for 20 minutes. After 20 minutes, carefully remove the foil and continue baking for another 5-10 minutes, or until the mozzarella is melted, bubbly, and slightly golden brown.



8. Cool and Garnish: Once baked, remove the dish from the oven. Allow the stuffed shells to cool for a few minutes, still covered with foil, before serving. This brief resting period helps the cheese set and prevents the shells from falling apart. Garnish generously with fresh chopped basil just before serving for a burst of fresh flavor and vibrant color. Enjoy your homemade Spinach Artichoke Stuffed Shells!

Helpful Tips for Perfect Stuffed Shells

Achieving perfectly stuffed shells every time is easy with a few key techniques:

1. Prevent Pasta from Sticking: While cooking the pasta shells, stir them occasionally to prevent them from adhering to the bottom of the pot or to each other. A good amount of salted water and a drizzle of olive oil after draining also helps.
2. Efficient Assembly: To streamline the cooking process, prepare your spinach artichoke stuffing while the pasta shells are boiling. This allows for quicker assembly once the shells are ready.
3. Drain Spinach Thoroughly: The most crucial tip for a creamy, not runny, stuffing is to drain the spinach exceptionally well. Excess water from spinach can dilute the ricotta mixture, making it too wet and causing it to seep out of the shells. Squeeze it dry using a clean kitchen towel or paper towels.
4. Don’t Overstuff: While it’s tempting to pack the shells full, overstuffing can lead to the filling bursting out during baking. A tablespoon or slightly more per shell is usually sufficient.
5. Quality Ingredients Matter: Using good quality ricotta cheese (full-fat for creaminess), flavorful marinara sauce, and fresh Parmesan will significantly elevate the taste of your dish.
6. Make-Ahead Option: You can assemble the entire dish, cover it, and refrigerate it for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.
7. Freezing Instructions: For a future meal, assemble the shells in a freezer-safe baking dish, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake from frozen (this will significantly increase baking time).

Why Do You Cook the Shells Halfway?

Cooking the jumbo pasta shells halfway, or to an al dente stage, before stuffing them is a critical step for two main reasons. First, par-cooking prevents the shells from becoming too soft and flimsy to handle. If fully cooked, they would tear easily when you try to fill them, making the stuffing process frustrating. By stopping halfway, the shells retain enough firmness to hold their shape, allowing for easy and neat stuffing with the ricotta mixture. Second, the shells will continue to absorb liquid and cook through in the marinara sauce while they bake in the oven. This ensures they finish cooking to the perfect tender consistency without becoming mushy, while also soaking up all the delicious flavors of the sauce.

We hope you loved these **Spinach Artichoke Stuffed Shells**! If you made this delicious recipe, please share your creations with us on INSTAGRAM using our hashtag for a chance to be featured! For more inspiring recipes and culinary adventures, make sure to **follow Cookin’ With Mima** on FACEBOOK, INSTAGRAM, and PINTEREST!

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