Artichoke and Spinach Stuffed Shells: A Creamy, Dreamy Vegetarian Delight

These Artichoke and Spinach Stuffed Shells are a vegetarian comfort food masterpiece. Jumbo pasta shells are filled with a creamy, flavorful mixture of artichoke hearts, spinach, ricotta cheese, and Parmesan, then baked in a simple marinara sauce. This dish is perfect for a weeknight dinner or a special occasion, and it’s sure to impress your family and friends. It’s surprisingly easy to make, packed with nutrients, and incredibly satisfying.

## Why You’ll Love This Recipe

* **Vegetarian Delight:** This dish is a fantastic vegetarian option that’s hearty and flavorful, even meat-eaters will enjoy it.
* **Easy to Make:** Despite its impressive presentation, this recipe is relatively simple to prepare, especially if you use store-bought marinara sauce.
* **Make-Ahead Friendly:** You can assemble the shells ahead of time and bake them just before serving, making it perfect for entertaining.
* **Versatile:** Feel free to customize the filling with your favorite vegetables, cheeses, or herbs.
* **Comfort Food:** This dish is warm, cheesy, and comforting, perfect for a cozy night in.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create this delectable dish:

* **Jumbo Pasta Shells:** The perfect vessel for holding the delicious filling. Look for shells that are large and sturdy.
* **Artichoke Hearts:** Canned or jarred artichoke hearts, packed in water or brine (not oil), are easiest to use. Make sure to drain and chop them well.
* **Spinach:** Fresh or frozen spinach works well. If using frozen spinach, thaw it completely and squeeze out all the excess water.
* **Ricotta Cheese:** Adds creaminess and a slightly tangy flavor. Use whole milk ricotta for the best texture.
* **Parmesan Cheese:** Provides a salty, savory flavor and helps bind the filling together. Freshly grated is always best.
* **Mozzarella Cheese:** Melts beautifully and creates a cheesy topping.
* **Egg:** Helps bind the filling and adds richness.
* **Garlic:** Adds a pungent, aromatic flavor. Freshly minced is recommended.
* **Onion:** Adds sweetness and depth of flavor to the filling. Finely diced.
* **Dried Oregano:** A classic Italian herb that complements the other flavors.
* **Salt and Black Pepper:** To season the filling and sauce.
* **Marinara Sauce:** Use your favorite store-bought or homemade marinara sauce. A good quality sauce will make a big difference.
* **Olive Oil:** For sautéing the vegetables.

## Equipment You’ll Need

* Large pot
* Colander
* Large bowl
* Skillet or sauté pan
* 9×13 inch baking dish
* Spoon or piping bag (optional) for filling the shells

## Step-by-Step Instructions

Follow these detailed instructions to create perfect Artichoke and Spinach Stuffed Shells every time:

### 1. Cook the Pasta Shells

* Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions, until al dente. Be careful not to overcook them, as they will become too soft and difficult to fill.
* Drain the pasta shells and rinse them with cold water to stop the cooking process. Gently set aside on a baking sheet lined with parchment paper to prevent sticking.

### 2. Prepare the Filling

* If using frozen spinach, thaw it completely and squeeze out all the excess water. This is crucial to prevent a watery filling.
* Finely chop the artichoke hearts. If using canned or jarred artichoke hearts, drain them well before chopping.
* In a large skillet or sauté pan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Add the chopped artichoke hearts and spinach to the skillet. Cook for a few minutes, until the spinach is wilted.
* Remove the skillet from the heat and let the mixture cool slightly.
* In a large bowl, combine the ricotta cheese, Parmesan cheese, egg, dried oregano, salt, and black pepper. Mix well to combine.
* Add the artichoke and spinach mixture to the ricotta cheese mixture. Stir well to combine all the ingredients.

### 3. Assemble the Stuffed Shells

* Preheat oven to 375°F (190°C).
* Spread a thin layer of marinara sauce on the bottom of the 9×13 inch baking dish.
* Using a spoon or a piping bag (if you have one), fill each jumbo pasta shell with the artichoke and spinach filling. Be generous with the filling!
* Arrange the filled shells in the baking dish, side by side, on top of the marinara sauce.

### 4. Bake the Stuffed Shells

* Pour the remaining marinara sauce over the stuffed shells, making sure to cover them evenly.
* Sprinkle the mozzarella cheese over the top.
* Cover the baking dish with aluminum foil and bake for 20 minutes.
* Remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly and the shells are heated through.
* Let the stuffed shells cool for a few minutes before serving.

## Tips for Perfect Stuffed Shells

* **Don’t Overcook the Pasta:** Overcooked pasta will be too soft and difficult to fill. Cook the shells until they are al dente, meaning they are still slightly firm to the bite.
* **Squeeze Out the Spinach:** If using frozen spinach, make sure to squeeze out all the excess water to prevent a watery filling.
* **Don’t Overfill the Shells:** While you want to be generous with the filling, avoid overfilling the shells, as they may burst during baking.
* **Use a Piping Bag:** Using a piping bag to fill the shells can make the process much easier and neater. Simply transfer the filling to a piping bag fitted with a large round tip and pipe the filling into each shell.
* **Make Ahead:** You can assemble the stuffed shells ahead of time and store them in the refrigerator for up to 24 hours. When you’re ready to bake them, simply add the marinara sauce and mozzarella cheese and bake as directed.
* **Freeze for Later:** Cooked and cooled stuffed shells can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating in the oven or microwave.
* **Add Protein:** If you want to add protein to this dish, consider adding cooked ground beef, sausage, or shredded chicken to the filling.
* **Customize the Filling:** Get creative with the filling! You can add other vegetables, such as mushrooms, bell peppers, or zucchini. You can also use different cheeses, such as provolone or fontina.
* **Fresh Herbs:** Enhance the flavour profile by adding fresh basil or parsley.

## Variations and Substitutions

* **Different Cheese:** Try using different cheeses in the filling, such as provolone, fontina, or goat cheese. You can also add a sprinkle of Pecorino Romano cheese for a sharper flavor.
* **Different Vegetables:** Add other vegetables to the filling, such as mushrooms, bell peppers, zucchini, or sun-dried tomatoes.
* **Spicy:** Add a pinch of red pepper flakes to the filling for a little heat.
* **Meat Lovers:** Add cooked ground beef, sausage, or shredded chicken to the filling for a heartier dish.
* **Creamy Sauce:** Instead of using marinara sauce, try using a creamy tomato sauce or a béchamel sauce.
* **Gluten-Free:** Use gluten-free jumbo pasta shells to make this dish gluten-free.
* **Vegan:** Substitute the ricotta cheese with a vegan ricotta alternative, use a flax egg instead of a chicken egg, and ensure your marinara sauce and parmesan cheese are vegan-friendly.

## Serving Suggestions

These Artichoke and Spinach Stuffed Shells are delicious on their own, but they also pair well with a variety of side dishes:

* **Side Salad:** A simple green salad with a vinaigrette dressing is a perfect complement to the richness of the stuffed shells.
* **Garlic Bread:** Warm garlic bread is always a welcome addition to any pasta dish.
* **Roasted Vegetables:** Roasted vegetables, such as broccoli, asparagus, or Brussels sprouts, add a healthy and flavorful side.
* **Soup:** A light soup, such as minestrone or tomato soup, is a great starter.

## Nutritional Information

(Please note that nutritional information is an estimate and may vary depending on the specific ingredients used.)

* Calories: Approximately 450-550 per serving
* Protein: 20-25 grams
* Fat: 25-30 grams
* Carbohydrates: 40-50 grams
* Fiber: 5-7 grams

## Storage and Reheating Instructions

* **Storage:** Leftover Artichoke and Spinach Stuffed Shells can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat, preheat oven to 350°F (175°C). Place the stuffed shells in an oven-safe dish, cover with foil, and bake for 15-20 minutes, or until heated through. You can also reheat them in the microwave, but they may become slightly softer.
* **Freezing:** Cooked and cooled stuffed shells can be frozen for up to 2 months. Thaw completely in the refrigerator before reheating in the oven or microwave.

## Artichoke and Spinach Stuffed Shells Recipe Card

**Yields:** 6-8 servings
**Prep Time:** 30 minutes
**Cook Time:** 35 minutes

**Ingredients:**

* 1 pound jumbo pasta shells
* 1 (14-ounce) can artichoke hearts, drained and chopped
* 10 ounces frozen spinach, thawed and squeezed dry
* 15 ounces ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1 large egg, lightly beaten
* 2 cloves garlic, minced
* 1/2 medium onion, finely diced
* 1 teaspoon dried oregano
* Salt and black pepper to taste
* 24 ounces marinara sauce
* 2 cups shredded mozzarella cheese
* 2 tablespoons olive oil

**Instructions:**

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
2. In a large skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
3. Add artichoke hearts and spinach to the skillet. Cook until spinach is wilted, about 3-5 minutes. Remove from heat and let cool slightly.
4. In a large bowl, combine ricotta cheese, Parmesan cheese, egg, oregano, salt, and pepper. Stir in the artichoke and spinach mixture.
5. Spread a thin layer of marinara sauce in a 9×13 inch baking dish. Fill each pasta shell with the ricotta mixture and arrange in the baking dish.
6. Pour remaining marinara sauce over the shells. Sprinkle with mozzarella cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake for 10-15 minutes more, or until cheese is melted and bubbly.
8. Let cool slightly before serving.

Enjoy this classic vegetarian pasta dish! This recipe is a guaranteed crowd-pleaser and perfect for any occasion. Don’t forget to share your culinary creations and tag us in your photos!