Spinach-Artichoke Stuffed Shells Recipe

Name: Spinach-Artichoke Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 20 large pasta shells; 1 (28-ounce) can whole San Marzano tomatoes; 7 to 8 fresh basil leaves, torn; 3 tablespoons butter, melted; Black pepper; 2 tablespoons EVOO (extra-virgin olive oil); 3 garlic cloves, finely chopped or grated; 1 (10-ounce) box chopped frozen spinach, defrosted (or 3/4 pound fresh young spinach, chopped); Freshly grated nutmeg; 1 (10-ounce) box frozen baby or regular artichoke hearts, defrosted and rough chopped; 1 egg yolk; 2 cups ricotta cheese; 1/2 cup grated Parmigiano-Reggiano cheese; 1 teaspoon grated lemon zest; 1 tablespoon fresh thyme leaves, a few sprigs, chopped; 1/4 cup chopped fresh flat-leaf parsley leaves

Servings: persons

Salt
20 large pasta shells
1 (28-ounce) can whole San Marzano tomatoes
7 to 8 fresh basil leaves, torn
3 tablespoons butter, melted
Black pepper
2 tablespoons EVOO (extra-virgin olive oil)
3 garlic cloves, finely chopped or grated
1 (10-ounce) box chopped frozen spinach, defrosted (or 3/4 pound fresh young spinach, chopped)
Freshly grated nutmeg
1 (10-ounce) box frozen baby or regular artichoke hearts, defrosted and rough chopped
1 egg yolk
2 cups ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese
1 teaspoon grated lemon zest
1 tablespoon fresh thyme leaves, a few sprigs, chopped
1/4 cup chopped fresh flat-leaf parsley leaves

1
Preheat the oven to 375F.
2
Bring a large pot of water to a boil for the pasta.
3
Salt the water and cook the shells to just shy of al dente.
4
While the shells are cooking, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper.
5
Place a skillet over medium-high heat with the EVOO.
6
Add the garlic to the pan and stir for 1 minute.
7
Add the spinach and nutmeg to the pan and cook to heat through.
8
Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper.
9
Stir and spoon this mixture into the shells and arrange split side up in the sauce.
10
Cover the casserole with foil and transfer to the oven.
11
Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown, about 15 minutes.

2402

kcal

Calories

Fat

408

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 17 ingredients. The key ingredients include: Salt, 20 large pasta shells, 1 (28-ounce) can whole San Marzano tomatoes, 7 to 8 fresh basil leaves, torn, and more.

Yes, Spinach-Artichoke Stuffed Shells 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!

Spinach-Artichoke Stuffed Shells

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions