Cheesy Baked Un-Stuffed Shells With Spinach & Artic

Name: Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) box medium pasta shell (not the jumbos you stuff, or the small ones, they don't work well, you could sub with a rigatoni or ); 1 (10 ounce) box frozen chopped spinach, thawed and drained well; 1 (15 ounce) can artichoke hearts, in water, drained and chopped; 1 medium onion, fine chopped; 2 teaspoons minced garlic (more if you want, to taste); 2 cups ricotta cheese (don't use the low fat); 1 ½ cups Fontina cheese, grated (mozzarella would be a good substitute); ½ cup parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping); 1 large egg (extra large would be fine); ½ teaspoon grated fresh nutmeg; 3 teaspoons olive oil; 12-1 cup of the pasta water; 1 pinch red pepper flakes; 1 teaspoon dried Italian seasoning; salt; pepper

Servings: persons

1 (1 lb) box medium pasta shell (not the jumbos you stuff, or the small ones, they don't work well, you could sub with a rigatoni or )
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (15 ounce) can artichoke hearts, in water, drained and chopped
1 medium onion, fine chopped
2 teaspoons minced garlic (more if you want, to taste)
2 cups ricotta cheese (don't use the low fat)
1 ½ cups Fontina cheese, grated (mozzarella would be a good substitute)
½ cup parmesan cheese, grated (1/4 cup for the cheese mixture, 1/4 cup for the topping)
1 large egg (extra large would be fine)
½ teaspoon grated fresh nutmeg
3 teaspoons olive oil
12-1 cup of the pasta water
1 pinch red pepper flakes
1 teaspoon dried Italian seasoning
salt
pepper

1
Pasta -- Cook according to package directions in salted water, but a bit al dente as it will continue to cook in the oven.
2
Drain well and add to a large mixing bowl and drizzle with 1 teaspoon of the olive oil and toss.
3
(Remember to save 1 cup of the pasta water).
4
Onion, Garlic and Spinach -- So you don't dirty another dish.
5
Add the remaining olive oil to the pot you cooked the pasta in and add the onion, garlic, red pepper flakes and cook 2 minutes on medium heat.
6
Add in the artichokes and spinach (breaking up the spinach as you add it); stir well and remove from the heat and let cool a few minutes.
7
Then transfer to the bowl with the pasta and lightly toss.
8
Filling -- In a smaller bowl, add the ricotta, egg, nutmeg, Italian seasoning, pepper, 3/4 cup of the fontina cheese, 1/4 cup of the parmesan, and 1/2 cup of the pasta water and mix well.
9
Add this mixture to your pasta and toss.
10
If it seems a bit dry, add the remaining pasta water.
11
At this point taste to see if you need to add any additional seasoning.
12
The cheese is salty which is why I don't add salt right away.
13
But season according to your taste.
14
Casserole -- In a 13x9 casserole dish or pan, spray with non-stick spray or Pam add your pasta mixture.
15
Add the remaining fontina and parmesan cheese.
16
Cover with foil and bake in a 375 degree oven for 15 minutes.
17
Remove the foil and cook another 15 minutes until bubbly and golden brown.
18
Serve -- I love a fresh tomato, cucumber, and olive salad with a basil vinaigrette for a simple light side.
19
Enjoy!

1733

kcal

Calories

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (1 lb) box medium pasta shell (not the jumbos you stuff, or the small ones, they don't work well, you could sub with a rigatoni or ), 1 (10 ounce) box frozen chopped spinach, thawed and drained well, 1 (15 ounce) can artichoke hearts, in water, drained and chopped, 1 medium onion, fine chopped, and more.

Yes, Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheesy Baked Un-Stuffed Shells With Spinach & Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions