Spinach and Artichoke Stuffed Shells
Spinach and artichoke stuffed shells are a classic dish that's perfect for a crowd. They're easy to make and can be customized to your liking. You can use any type of pasta shells you like, but jumbo shells are a good choice because they can hold a lot of filling. The filling is made with spinach, artichoke hearts, ricotta cheese, Parmesan cheese, and fresh herbs. You can also add cooked ground beef or sausage to the filling if you like. Once the shells are stuffed, they're baked in a tomato sauce until they're heated through.
Spinach and artichoke stuffed shells are a dish that has been around for centuries. The earliest known recipe for stuffed shells was found in a cookbook from the 14th century. The recipe called for the shells to be stuffed with a mixture of spinach, cheese, and herbs. Over the years, the recipe has evolved, and today there are many different variations on the classic dish. Some recipes call for the shells to be stuffed with a mixture of spinach, artichoke hearts, and ricotta cheese. Others call for the shells to be stuffed with a mixture of spinach, sausage, and cheese. No matter what variation you choose, spinach and artichoke stuffed shells are a delicious and easy-to-make dish that's perfect for any occasion.
Spinach and Artichoke Stuffed Shells Spinach and Artichoke Stuffed Shells Spinach and Artichoke Stuffed Shells Spinach and Artichoke Stuffed Shells
Prep time: 15 | Cook time: 20 | Serves: 6
Ingredients
  • 1 package (12 ounces) jumbo pasta shells
  • 1 cup frozen spinach, thawed and drained
  • 1 cup (6 ounces) canned artichoke hearts, drained and chopped
  • 1/2 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook pasta shells according to package directions. Drain and rinse.
  3. In a large bowl, combine the spinach, artichoke hearts, ricotta cheese, Parmesan cheese, basil, parsley, garlic, salt, and pepper. Mix well.
  4. Stuff the pasta shells with the spinach and artichoke mixture.
  5. Place the stuffed shells in a baking dish and cover with tomato sauce.
  6. Bake for 20 minutes, or until the shells are heated through.
  7. Serve immediately.
Why It Works
  • The shells are pre-cooked, so they're quick and easy to stuff.
  • The spinach and artichoke filling is flavorful and creamy.
  • The tomato sauce adds moisture and richness to the dish.
  • The Parmesan cheese adds a touch of umami and saltiness.
  • The fresh herbs add a bright, fresh flavor to the dish.