Spinach Artichoke Stuffed Shells combine the creamy goodness of spinach artichoke dip with the comforting nature of pasta. This dish is perfect for a cozy night in or impressing guests at a dinner party. Let's dive into this easy yet impressive recipe.
Jumbo pasta shells serve as the perfect vessel to hold the creamy filling. Olive oil is used to sauté the garlic, enhancing its aroma. Garlic adds a punchy flavor base to the dish. Fresh spinach provides vibrant color and nutrition, while artichoke hearts bring a tangy, earthy flavor. Ricotta cheese adds creaminess, and Parmesan cheese brings depth with its salty, nutty profile. Egg helps bind the filling together. A touch of salt, black pepper, and dried basil season the dish perfectly. Marinara sauce adds acidity and moisture, and mozzarella cheese melts beautifully on top to create a bubbly, golden finish.
Pair this dish with a crisp green salad dressed in a lemon vinaigrette to balance the richness of the stuffed shells. A side of garlic bread or a crusty baguette is perfect for soaking up any extra sauce. A light white wine, like Pinot Grigio, complements the flavors beautifully.
Start by preheating your oven to 375°F (190°C). While the oven is warming up, cook the jumbo pasta shells according to the package instructions until they're just al dente; you want them firm enough to hold the filling without falling apart. Once cooked, drain them and set them aside to cool slightly.
Next, heat a tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté it for about a minute until it's fragrant but not browned. Toss in the fresh spinach and cook it down until wilted, which should take about three minutes. Add the chopped artichoke hearts and cook everything together for an additional two minutes. Remove the skillet from heat and let this mixture cool slightly.
In a large bowl, mix together the ricotta cheese, grated Parmesan, egg, salt, black pepper, and dried basil. Once combined, stir in the cooled spinach and artichoke mixture until everything is evenly distributed.
Spread one cup of marinara sauce across the bottom of a 9x13-inch baking dish. This will prevent the shells from sticking and adds an extra layer of flavor. Now, take each shell and stuff it generously with the spinach artichoke mixture. Arrange the stuffed shells in the baking dish over the marinara sauce.
Pour the remaining cup of marinara sauce over the shells, ensuring they're well-covered. Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish with foil and bake it in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden. Let the dish cool slightly before serving.
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