Spinach and Artichoke Stuffed Shells

• 12 oz jumbo pasta shells
• 14 oz canned artichoke hearts, chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup ricotta cheese
• 1 clove garlic, minced
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1/2 cup grated Parmesan for topping
• 2 cups marinara sauce
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook pasta shells according to package instructions until al dente; drain and set aside.
3. 3 In a bowl, mix chopped artichokes, spinach, mozzarella, 1/2 cup Parmesan, ricotta, garlic, oregano, and red pepper flakes. Season with salt and pepper.
4. 4 Stuff each shell with the spinach and artichoke mixture.
5. 5 Arrange stuffed shells in a greased baking dish, spoon marinara sauce over the top, and sprinkle with remaining Parmesan.
6. 6 Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and golden.
7. 7 Let stand for 5 minutes before serving.

Equipment

• Baking dish
• Mixing bowls
• Measuring cups and spoons

Variations

• Add cooked and crumbled sausage for a heartier version.
• Use gluten-free pasta for a gluten-free option.

Substitutions

• If ricotta isn't available, substitute with an equal amount of cottage cheese for a tangier taste.
• Use panko breadcrumbs mixed with olive oil for a crunchy topping instead of Parmesan.

Pairings

• Garlic bread
• Caesar salad
• Light white wine

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.
• Use fresh spinach if available, and sauté it with a bit of olive oil for added flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered at 350°F for 30 minutes, then uncover and bake an additional 10-15 minutes.

Serving Suggestions

• Serve with a side of garlic bread and a crisp green salad.
• Pair with a light white wine like Pinot Grigio.

FAQ