Spinach Artichoke Stuffed Shells

• 12 oz jumbo pasta shells
• 14 oz canned artichoke hearts, chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 8 oz cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup ricotta cheese
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3 cups marinara sauce, divided
• 1/4 cup fresh parsley, chopped (optional for garnish)

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 large bowl, mix cream cheese, mozzarella, Parmesan, ricotta, artichokes, spinach, garlic, oregano, pepper, and salt until well combined.
4. 4 Stuff each shell with the cheese mixture and place them in a greased 9x13 inch baking dish.
5. 5 Spread 2 cups of marinara sauce over the shells.
6. 6 Cover with aluminum foil and bake for 25 minutes.
7. 7 Remove foil, drizzle with remaining marinara sauce, and bake for another 15 minutes.
8. 8 Garnish with parsley before serving, if desired.

Equipment

• 9x13 inch baking dish
• mixing bowl
• aluminum foil

Variations

• Add cooked and crumbled Italian sausage for a meaty twist.

Substitutions

• Use Greek yogurt as a lower-fat alternative to cream cheese.

Pairings

• Pairs well with a crisp Chardonnay or a robust Italian red wine.

Nutrition

Tips

• For make-ahead convenience, assemble the dish and refrigerate for up to 24 hours before baking.
• Use fresh spinach if you prefer; just sauté it until wilted before mixing.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat covered with foil at 350°F for 30-40 minutes.

Serving Suggestions

• Serve with a side Caesar salad and garlic bread for a complete meal.

FAQ