Imagine the beloved flavors of spinach and artichoke dip transformed into a hearty, satisfying pasta dish that’s both comforting and elegant. These Spinach and Artichoke Stuffed Shells combine jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and tender artichoke hearts, all nestled in marinara sauce and topped with bubbling mozzarella cheese. This recipe takes the addictive, creamy goodness of the classic appetizer and turns it into a complete meal that’s perfect for feeding a crowd or preparing ahead for busy weeknights. The large shells are fun to eat, easy to portion, and create a beautiful presentation whether you’re serving family dinner or hosting a dinner party. Each shell is like a little package of comfort, with the tangy artichokes and earthy spinach perfectly balanced by rich cheese and bright tomato sauce. It’s the kind of dish that makes everyone at the table happy, from kids to adults, and tastes even better as leftovers the next day.
Serving Quantity: 6 servings (about 4 shells per person)
Cooking Time: 45 minutes (plus 20 minutes prep time)
Nutrition Information (per serving):
- Calories: 520
- Protein: 28g
- Fat: 22g
- Carbohydrates: 52g
- Fiber: 6g
- Sugar: 8g
- Sodium: 980mg
1. Gather Your Ingredients
For the shells:
- One 12-ounce box jumbo pasta shells (about 24 shells)
- Two tablespoons salt for pasta water
For the filling:
- Fifteen ounces whole milk ricotta cheese
- Eight ounces cream cheese, softened to room temperature
- One 14-ounce can artichoke hearts, drained and chopped
- Ten ounces frozen spinach, thawed and squeezed dry (or 1 pound fresh spinach, cooked and squeezed)
- One and a half cups shredded mozzarella cheese, divided
- Three-quarters cup grated Parmesan cheese, divided
- Two large eggs, lightly beaten
- Three garlic cloves, minced
- One teaspoon dried Italian seasoning
- Half teaspoon salt
- Half teaspoon black pepper
- Quarter teaspoon red pepper flakes (optional)
- Quarter teaspoon ground nutmeg
For the sauce and topping:
- Three cups marinara sauce (store-bought or homemade)
- One cup shredded mozzarella cheese
- Quarter cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Extra virgin olive oil for drizzling
2. Cook the Pasta Shells
Bring a large pot of water to a rolling boil over high heat. Add two tablespoons of salt to the water. The water should taste like the sea, as this is your only opportunity to season the pasta itself. Add the jumbo shells and cook according to package directions, usually about 9 to 11 minutes, until al dente. You want them cooked through but still firm enough to hold their shape when stuffed. Stir gently every few minutes to prevent sticking. Cook a few extra shells beyond what you need as some may tear. Drain the shells in a colander and immediately rinse under cold water to stop the cooking. Drizzle with a bit of olive oil and toss gently to prevent sticking. Arrange them in a single layer on a baking sheet so they don’t stick together.
3. Prepare the Spinach
If using frozen spinach, thaw it completely in the microwave or by leaving it in the refrigerator overnight. Place the thawed spinach in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink to remove as much liquid as possible. This step is absolutely crucial because excess moisture will make your filling watery and cause the shells to become soggy. You should be able to extract at least half a cup of liquid from the spinach. If using fresh spinach, sauté it in a large skillet with a bit of olive oil until completely wilted, about 3 to 4 minutes. Let it cool, then squeeze dry the same way. Roughly chop the squeezed spinach and set aside.
4. Prepare the Artichokes
Drain the canned artichoke hearts thoroughly in a colander, pressing down to remove excess liquid. If using artichokes packed in oil, you’ll need to be extra diligent about draining them. Pat the artichokes dry with paper towels. Roughly chop them into pieces about quarter to half inch in size. You want them small enough to incorporate easily into the filling but large enough that you can still identify them as artichokes and enjoy their texture. The artichokes add a wonderful tangy flavor and meaty texture that makes this filling so special.
5. Make the Cheese Filling
In a large mixing bowl, combine the ricotta cheese and softened cream cheese. Use a wooden spoon or electric mixer on low speed to blend them together until smooth and creamy with no lumps. The cream cheese adds extra richness and helps the filling hold together better than ricotta alone. Add one cup of shredded mozzarella cheese and half a cup of grated Parmesan cheese. Mix until evenly distributed. Add the beaten eggs, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes if using, and nutmeg. The nutmeg might seem unusual, but it’s a traditional addition to cheese fillings that adds subtle warmth and depth. Mix everything together thoroughly until well combined.
6. Add Vegetables to Filling
Add the squeezed and chopped spinach and chopped artichoke hearts to the cheese mixture. Fold them in gently but thoroughly using a rubber spatula or wooden spoon, making sure the vegetables are evenly distributed throughout the filling. The mixture should be thick, creamy, and cohesive. Taste the filling and adjust the seasoning if needed. It should be well-seasoned and flavorful on its own since the pasta shells and sauce don’t add much seasoning. If it seems bland, add more salt, garlic, or Parmesan cheese. The filling can be made up to one day ahead and refrigerated until you’re ready to stuff the shells.
7. Prepare the Baking Dish
Preheat your oven to 375 degrees Fahrenheit. Select a 9-by-13-inch baking dish or two smaller casserole dishes if you want to freeze one for later. Spread about one cup of marinara sauce evenly across the bottom of the baking dish. This layer of sauce prevents the shells from sticking to the bottom and keeps them moist during baking. It also adds flavor to every bite. Make sure the entire bottom is covered with a thin layer of sauce. Having sauce underneath also makes serving easier as the shells will release from the pan more cleanly.
8. Stuff the Shells
Now comes the fun part. Take one cooked shell and hold it open with one hand. Using a spoon or small cookie scoop, fill the shell generously with the spinach artichoke mixture, about 2 to 3 tablespoons per shell. Don’t be shy with the filling. The shells should be packed full but not overflowing. Place the stuffed shell seam-side up in the prepared baking dish on top of the sauce. Repeat with the remaining shells, arranging them snugly in the dish in neat rows. You should be able to fit about 20 to 24 stuffed shells in a 9-by-13-inch pan. Pack them close together so they support each other and don’t tip over during baking.
9. Top with Sauce and Cheese
Once all the shells are arranged in the baking dish, pour the remaining two cups of marinara sauce over the top, making sure to cover all the shells. You want each shell to have some sauce on it, but you should still be able to see the tops of the shells peeking through. Use the back of a spoon to spread the sauce evenly if needed. Sprinkle the remaining one cup of shredded mozzarella cheese and quarter cup of Parmesan cheese evenly over the entire dish. The cheese will melt and create a beautiful golden, bubbly topping. Cover the baking dish tightly with aluminum foil. Make sure the foil doesn’t touch the cheese by tenting it slightly or spraying the underside with cooking spray.
10. Bake and Serve
Place the covered baking dish in the preheated oven and bake for 30 minutes. After 30 minutes, carefully remove the foil and continue baking uncovered for another 10 to 15 minutes until the cheese is melted, bubbly, and starting to turn golden brown in spots. If you want extra browning on top, turn on the broiler for the last 2 to 3 minutes, watching carefully to prevent burning. The shells should be heated through completely and the sauce should be bubbling around the edges. Remove from the oven and let the dish rest for 5 to 10 minutes before serving. This allows the filling to set slightly and makes serving much easier. Garnish with torn fresh basil leaves and a drizzle of extra virgin olive oil for a beautiful finishing touch.
Tips for Perfect Results
- Don’t overcook the pasta shells. They should be al dente when you drain them because they’ll continue cooking in the oven. Overcooked shells will fall apart when you try to stuff them.
- Squeeze the spinach dry, then squeeze it again. Excess moisture is the enemy of good stuffed shells and will make everything watery and soggy.
- Make sure the cream cheese is at room temperature before mixing. Cold cream cheese won’t blend smoothly with the ricotta and will create lumps in your filling.
- Cook extra shells beyond what the recipe calls for. A few always tear or don’t come out perfectly, so having extras means you won’t run out of shells for your filling.
- Use a small cookie scoop or ice cream scoop to fill the shells quickly and uniformly. This makes the process faster and ensures each shell has roughly the same amount of filling.
- Arrange the shells snugly in the pan so they support each other and stay upright during baking. If they’re too loose, they’ll tip over and filling may spill out.
- Cover the dish with foil for the first part of baking to prevent the top from drying out. Remove the foil at the end for that golden, bubbly cheese topping.
- This dish is perfect for make-ahead meals. Assemble completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 5 to 10 minutes to the covered baking time if baking straight from the refrigerator.
- Freeze unbaked stuffed shells for later by assembling in a disposable aluminum pan, covering tightly with plastic wrap then foil, and freezing for up to 3 months. Bake from frozen, covered, at 375 degrees for 1 hour, then uncovered for 15 minutes.
- Store leftover baked shells covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 2 to 3 minutes or reheat the entire dish covered with foil in a 350-degree oven for 20 to 25 minutes until heated through. The flavors actually improve after a day as they have time to meld together.
