Description
Creamy and delicious stuffed jumbo pasta shells filled with a cheesy spinach and artichoke mixture, baked in marinara sauce for a comforting vegetarian meal.
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
Instructions
- Preheat oven to 350°F (175°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a large mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, artichoke hearts, spinach, garlic, basil, salt, and pepper.
- Spread 1/3 of the marinara sauce in the bottom of a baking dish.
- Stuff each cooked pasta shell with the cheese and vegetable mixture and place 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 an additional 10 minutes, or until the cheese is melted and bubbly.
Notes
- Ensure spinach is thoroughly drained to avoid excess moisture.
- You can prepare the filling a day in advance for easier assembly.
- Add red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg
