Name: Spinach and Artichoke Stuffed Shells
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 oz jumbo pasta shells; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 can (14 oz) artichoke hearts, chopped; 1 cup frozen chopped spinach, thawed and drained; 2 cloves garlic, minced; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 jar (24 oz) marinara sauce

Why You’ll Love Spinach and Artichoke Stuffed Shells Recipe

This recipe combines the best of creamy spinach artichoke dip with the comfort of stuffed pasta. It’s vegetarian-friendly, easy to prepare ahead, and hearty enough to please everyone at the table. Whether you’re serving it for a casual family dinner or a potluck, it delivers warm, cheesy satisfaction in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 oz jumbo pasta shells
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 can (14 oz) artichoke hearts, chopped
1 cup frozen chopped spinach, thawed and drained
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 jar (24 oz) marinara sauce

Directions

Preheat your oven to 350°F (175°C).
Cook the pasta shells according to the package directions until al dente. Drain and set aside.
In a large bowl, mix together the ricotta, mozzarella, Parmesan, chopped artichoke hearts, spinach, garlic, basil, salt, and pepper until well combined.
Spread about 1/3 of the marinara sauce evenly over the bottom of a baking dish.
Stuff each shell with the cheese and vegetable mixture and arrange them in the baking dish.
Pour the remaining marinara sauce over the stuffed shells.
Cover the dish with foil and bake for 25 minutes.
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 320 kcal per serving

Variations

Add protein: Mix in cooked, shredded chicken or Italian sausage to the filling for extra heartiness.
Make it spicy: Add a pinch of red pepper flakes or use a spicy marinara sauce.
Use fresh spinach: Sauté fresh spinach instead of using frozen for a different texture.
Try different cheeses: Substitute or add goat cheese or provolone for a unique twist.
Low-carb version: Use zucchini boats instead of pasta shells for a lighter option.
Gluten-free: Use gluten-free pasta shells to accommodate dietary needs.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or microwave individual portions for 2–3 minutes until heated through.
This dish also freezes well—assemble ahead and freeze before baking. When ready to eat, thaw overnight in the refrigerator and bake as directed.

FAQs

What type of pasta should I use for this recipe?

Jumbo pasta shells are best because they are large enough to hold the filling and bake evenly.

Can I make this dish ahead of time?

Yes, you can prepare and assemble the stuffed shells up to a day in advance. Store in the fridge and bake when ready.

Do I have to use frozen spinach?

No, you can use fresh spinach. Just sauté it first and squeeze out the excess moisture.

Can I freeze Spinach and Artichoke Stuffed Shells?

Absolutely. Assemble the dish, cover tightly, and freeze for up to 3 months. Bake from thawed for best results.

What can I use instead of ricotta cheese?

Cottage cheese or a mixture of cream cheese and Greek yogurt can be used as a substitute.

How do I prevent the pasta shells from tearing?

Cook them just until al dente and handle gently when stuffing. Using a spoon or piping bag can help.

Can I use a different sauce?

Yes, you can use Alfredo sauce, a creamy tomato sauce, or even pesto for a different flavor profile.

Is this recipe kid-friendly?

Definitely. The cheesy filling and mild marinara sauce are typically loved by kids.

How do I make this dish vegan?

Use vegan cheeses and a dairy-free ricotta alternative. Make sure the pasta and marinara are also vegan-friendly.

What can I serve with stuffed shells?

A side salad, garlic bread, or roasted vegetables make great pairings for a complete meal.

Conclusion

Spinach and Artichoke Stuffed Shells bring together creamy cheese, wholesome veggies, and comforting pasta in one delicious baked dish. Easy to make ahead and endlessly adaptable, it’s a go-to recipe for busy weeknights and special occasions alike. Whether you’re feeding your family or hosting a dinner, this satisfying vegetarian meal is sure to impress.