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Creamy Spinach Artichoke Stuffed Shells

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A comforting Italian dish featuring jumbo pasta shells stuffed with a creamy blend of ricotta, cream cheese, spinach, and artichokes, baked with marinara and melted cheese topping.

Ingredients

Scale
  • 20 jumbo pasta shells (12 oz / 340 g)
  • 1 ½ cups ricotta cheese (375 g), whole-milk
  • 4 oz cream cheese (115 g), softened
  • 10 oz frozen chopped spinach (280 g), thawed and squeezed dry
  • 1 can artichoke hearts (14 oz / 400 g), drained and chopped
  • ½ cup freshly grated Parmesan cheese (50 g)
  • 1 cup shredded mozzarella cheese (100 g)
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups marinara sauce (480 ml)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package instructions, usually around 10-12 minutes, until al dente. Drain and rinse with cold water to stop cooking. Set aside on a clean towel to dry.
  3. In a medium bowl, combine ricotta cheese, softened cream cheese, chopped artichoke hearts, thawed and squeezed spinach, minced garlic, Italian seasoning, salt, and pepper. Mix well until creamy and evenly combined.
  4. Using a spoon or small ice cream scoop, gently fill each shell with the spinach and artichoke mixture. Place them open side up in the prepared baking dish, arranging them snugly but without crowding.
  5. Pour half of the marinara sauce evenly over the bottom of the baking dish before placing the shells in. After arranging the stuffed shells, spoon the remaining marinara sauce over the top. Sprinkle shredded mozzarella and grated Parmesan evenly over everything.
  6. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden in spots.
  7. Let the baked shells sit for 5 minutes after taking them out of the oven before serving.

Notes

Do not overfill the shells to prevent bursting during baking. Squeeze excess moisture from spinach to avoid watery filling. Cover with foil during initial baking to trap steam and remove foil at the end for a golden cheese crust. Let rest 5 minutes before serving. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: spinach artichoke stuffed shells, creamy stuffed shells, Italian comfort food, baked pasta shells, ricotta stuffed shells

Find it online: https://sofiaspice.com/creamy-spinach-artichoke-stuffed-shells-recipe-easy-homemade-comfort-food/