Spinach Artichoke Stuffed Shells

Spinach artichoke stuffed shells are jumbo pasta shells filled with a creamy spinach and artichoke mixture, then baked in marinara sauce until the pasta is tender and the filling is hot through. The filling stays rich and the shells stay firm because you undercook the pasta slightly and drain the spinach well before mixing.

Ingredients for Spinach Artichoke Stuffed Shells

Jumbo pasta shells hold the filling without tearing. Fresh spinach wilts down to a concentrated volume and adds body to the filling. Canned artichoke hearts bring a tender, slightly tangy flavor. Ricotta cheese is the creamy base that keeps the filling smooth. Mozzarella cheese melts on top and browns lightly. Parmesan cheese adds a sharp, salty note. Garlic and onion season the filling with depth. Marinara sauce surrounds the shells and becomes the baking liquid. Egg binds the filling so it stays together when you cut into the baked shell. Salt, black pepper, and nutmeg round out the seasoning.

Why This Spinach Artichoke Stuffed Shells Works

The shells are cooked to just under al dente, so they soften further as the casserole bakes without becoming mushy. The spinach is wilted and squeezed dry before mixing, which keeps the filling from releasing water into the sauce and making the dish soupy.

The ricotta and egg bind the vegetables and cheese together so the filling stays in the shell when you cut a piece. Baking covered for most of the time keeps the pasta and filling from drying out, and uncovering at the end lets the cheese brown lightly and the sauce bubble at the edges, which signals the whole dish is hot through.

Mistakes To Avoid

Wet spinach makes the filling watery and the sauce thin and soupy. Squeeze the spinach hard after it wilts and cools, wringing it in a towel until no moisture comes out.

Cooking the pasta to full al dente before stuffing means it keeps cooking in the oven and turns soft and mushy. Cook it 1 to 2 minutes short of the package time, so it still has a slight bite.

Skipping the egg in the filling means the mixture slides apart when you serve it and the shells collapse. The egg coagulates as it bakes and holds everything together.

Baking uncovered the whole time dries out the pasta and cheese, and the top browns too fast before the inside is hot. Cover the pan for the first 35 minutes, then uncover for the last 10 to 15 so the sauce bubbles and the cheese browns.

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Ingredients

• 1 pound jumbo pasta shells
• 10 ounces fresh spinach
• 14 ounces canned artichoke hearts, drained
• 15 ounces ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1/2 medium onion, minced
• 24 ounces marinara sauce
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg

Step-by-step Instructions

1. Heat the oven to 375°F (190°C). Bring a large pot of salted water to a boil.
2. Add the pasta shells and cook for 9 to 10 minutes, until barely tender but still with a slight bite. Drain in a colander and set aside.
3. In the same pot, heat 1 tablespoon water over medium heat. Add the fresh spinach and stir until wilted, 2 to 3 minutes. Transfer to a clean kitchen towel and squeeze out all moisture.
4. Finely chop the drained artichoke hearts. In a large bowl, mix the ricotta, mozzarella, Parmesan, minced garlic, minced onion, squeezed spinach, chopped artichokes, egg, salt, pepper, and nutmeg until combined.
5. Spread 1 cup of marinara sauce on the bottom of a 9×13 baking pan. Spoon the filling into each pasta shell and arrange them filled-side up in the pan.
6. Pour the remaining marinara sauce over and around the shells. Cover the pan tightly with aluminum foil.
7. Bake covered at 375°F (190°C) for 35 minutes. Remove the foil.
8. Bake uncovered for 10 to 15 minutes more, until the sauce bubbles at the edges and the center reads 165°F (74°C) on an instant-read thermometer.
9. Let rest for 5 minutes before serving.