Go Back
+ servings
A baking dish with spinach artichoke stuffed shells in tomato basil marinara sauce.

Spinach and Artichoke Stuffed Shells

These creamy, cheesy stuffed shells make the ultimate comfort food recipe!
0 from 0 votes
Print Pin
Course: Main Dish, Pasta
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 16 shells
Calories: 254kcal
Author: Mariam E.

Ingredients

  • 16 Jumbo Shells
  • 28 oz. Tomato and Basil Marinara Sauce
  • c. Mozzarella Cheese Shredded
  • 1 Tbsp. Olive Oil
  • Fresh Chopped Basil for garnish

Stuffing

  • c. Ricotta Cheese Full fat
  • 1 c. Frozen Spinach drained
  • 1 c. Artichoke Hearts canned or jarred
  • 1 c. Mozzarella Cheese Shredded
  • ½ c. Parmesan Cheese
  • 1 Egg
  • 2 Garlic Cloves
  • t tsp. Black Pepper
  • ¾ tsp. Salt
  • ½ tsp. Chili Flakes

Instructions

  • To begin, preheat the oven to 400°F.
  • Cook the jumbo pasta shells halfway, according to the package directions. While the shells cook, in a large mixing bowl stir together ricotta cheese, drained spinach, chopped artichoke hearts, mozzarella cheese, parmesan cheese, egg, minced garlic, salt, pepper, and chili flakes. Set aside until shells are ready.
  • Once the pasta is halfway cooked, drain and toss with 1 Tbsp olive oil.
  • In a 9 x 13 inch baking dish pour about 2 ½ cups of marinara sauce in the base of the dish. Reserve the rest of the sauce for topping the shells.
  • Stuff each pasta shell with 1 regular sized tablespoon of stuffing and place them lined up in the baking dish.
  • When all shells are stuffed, top the shells with the remaining marinara sauce and them cover with mozzarella cheese. Bake for 20 minutes.
  • Remove from oven and cover. Allow the stuffed shells to cool a few minutes before serving. Garnish with fresh chopped basil.

Nutrition

Calories: 254kcal | Carbohydrates: 12g | Protein: 16g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 793mg | Potassium: 298mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2563IU | Vitamin C: 8mg | Calcium: 353mg | Iron: 1mg
Did you make this Recipe? Tag me Today!Tag me on Instagram @cookinwithmima or tag #cookinwithmima