Spinach and Artichoke Stuffed Shells bring a delightful twist to the classic Italian staple. With a creamy, cheesy filling and a savory marinara sauce, this dish captures the essence of comfort food while still feeling a bit fancy. Perfect for a cozy dinner at home or impressing guests without too much fuss.
The star of the show is jumbo pasta shells, which are perfect for holding our delicious filling. The olive oil is used to sauté the garlic, bringing out its aromatic qualities and forming the base of our filling. Fresh spinach adds a vibrant color and a healthy twist, while artichoke hearts provide a tangy contrast that complements the creaminess of the cheeses.
Ricotta cheese offers a smooth, mild base, while mozzarella cheese adds that classic gooey stretch. The Parmesan cheese is there to infuse a sharp, nutty flavor. A single egg helps bind all these components together. Finally, a pinch of salt and black pepper enhances the overall flavor. The marinara sauce ties everything together with its rich tomato goodness, while fresh basil provides a bright, herby finish.
These stuffed shells pair beautifully with a simple side salad dressed in lemon vinaigrette, which cuts through the richness of the cheese. A crusty garlic bread would also complement the dish, perfect for mopping up that extra marinara sauce. For a complete meal, consider serving it with a light white wine like Pinot Grigio.
Start by preheating your oven to 375°F (190°C) so it's ready when you are. While that's warming up, cook the jumbo pasta shells according to the package instructions, aiming for al dente. Once cooked, drain and lay them out to cool slightly; this makes them easier to handle when stuffing.
In a skillet over medium heat, pour in a tablespoon of olive oil. Add the minced garlic and let it sizzle for about a minute — just enough to release its aroma without burning. Toss in the chopped spinach and artichokes, stirring occasionally until the spinach wilts down, which should take about 3 to 4 minutes.
While that's cooling a bit, get a large mixing bowl and combine the ricotta, mozzarella, and Parmesan cheeses. Crack in the egg and add the salt and pepper, then mix everything until it's smooth and well-blended. Fold in the spinach and artichoke mixture gently to avoid over-mixing.
Spread one cup of marinara sauce evenly across the bottom of a baking dish. Now, take each pasta shell and fill it with the cheese-and-veggie mixture. Arrange the stuffed shells snugly in the baking dish, then pour the remaining marinara sauce over the top. Sprinkle some extra mozzarella cheese for that irresistible melted top layer.
Cover the dish with foil to keep the moisture in and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the cheese turns a lovely golden brown. After baking, sprinkle freshly chopped basil over the top before serving.
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