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A baking dish with spinach artichoke stuffed shells in tomato basil marinara sauce.

Spinach and Artichoke Stuffed Shells

5 from 4 votes
Created by Mariam E.
These creamy, cheesy stuffed shells make the ultimate comfort food recipe!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Dish, Pasta
Cuisine American
Servings 16 shells


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


  • 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


  • 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.


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
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