Spinach and Artichoke Stuffed Shells
Discover a delightful twist on traditional stuffed shells with our Spinach and Artichoke version, combining creamy ricotta, spinach, and artichokes for an Italian-inspired comfort dish perfect for any family dinner.
Prep time: 15 minutesCook time: 35 minutesServes: 4
Ingredients
20 jumbo pasta shells
1 tbsp olive oil
3 cloves garlic, minced
1 cup fresh spinach, chopped
1 cup canned artichoke hearts, chopped
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 egg
1/4 tsp salt
1/4 tsp black pepper
2 cups marinara sauce
1 tbsp fresh basil, chopped
Instructions
1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. In a skillet over medium heat, add olive oil and garlic, sauté for 1 minute.
4. Add spinach and artichokes to the skillet and cook for 3-4 minutes until spinach is wilted.
5. In a mixing bowl, combine ricotta, mozzarella, Parmesan, egg, salt, and black pepper.
6. Add the spinach and artichoke mixture to the cheese mixture and stir until well combined.
7. Spread 1 cup of marinara sauce over the bottom of a baking dish.
8. Stuff each shell with the spinach-artichoke mixture and place in the baking dish.
9. Pour the remaining marinara sauce over the shells and sprinkle with extra mozzarella cheese.
10. Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden.
11. Garnish with fresh basil before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F (175°C), cover with foil, and bake for 15-20 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
