Nothing brings family together like a delicious, home-cooked meal, and our Spinach and Artichoke Stuffed Shells Recipe is the perfect excuse to gather everyone around the table. Imagine tucking into a baking dish filled with bubbly, golden brown pasta shells, each one brimming with a creamy mixture of spinach and artichokes. This dish isn’t just heartwarming; it’s a delightful blend of texture and flavor, from the tender pasta to the creamy, savory filling. Ideal for a family dinner or a special seasonal occasion, this recipe will surely become a staple in your home.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 6
- Skill Level: Easy
Ingredients
- 20 jumbo pasta shells
- 2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 can (14 oz) artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar (24 oz) marinara sauce
- 1 tablespoon olive oil
- Fresh basil for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to the package instructions until al dente. Drain and set aside.
- In a large bowl, mix the ricotta cheese, mozzarella cheese, Parmesan cheese, chopped artichokes, spinach, minced garlic, beaten egg, salt, and pepper until well combined.
- Spread a thin layer of marinara sauce over the bottom of a 9×13 inch baking dish.
- Stuff each cooked pasta shell with the spinach and artichoke mixture, placing them into the baking dish open side up.
- Pour the remaining marinara sauce over the stuffed shells and drizzle with olive oil.
- Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and the top is golden brown.
- Garnish with fresh basil before serving, if desired.
Helpful Tips
- Cheese Substitutions: If you don’t have mozzarella, feel free to use gouda or fontina for a different flavor profile.
- Fresh vs. Frozen Spinach: If using frozen spinach, make sure to thaw and squeeze out the excess moisture to avoid a watery filling.
- Make Ahead: You can prepare the stuffed shells in advance. Simply cover and refrigerate until ready to bake, adding a few extra minutes to the baking time if chilled.
Storage Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until warmed through.
Pairings
This dish pairs wonderfully with a side of garlic bread and a fresh green salad topped with a light vinaigrette. For drinks, a chilled glass of white wine, such as a crisp Sauvignon Blanc, will complement the rich flavors beautifully.
At Zynahz, our mission is to bring joy and creativity into your kitchen, one delightful recipe at a time. We believe that meals like our Spinach and Artichoke Stuffed Shells are more than just food; they’re a gateway to memorable moments with loved ones. We encourage you to try this recipe, share your delicious results with us, and bring others into the Zynahz family. Stay inspired, follow us on social media, and don’t forget to sign up for our newsletter to keep the kitchen magic alive.
