Spinach and Artichoke Stuffed Shells

Name: Spinach and Artichoke Stuffed Shells
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 tbsp butter; 1/2 sweet onion, diced; 2-3 cloves garlic, minced; 10oz frozen spinach box, thawed and strained; 15oz can whole artichoke hearts, chopped and strained; 15oz whole milk ricotta; 1/2 cup shredded mozzarella cheese; 1 egg; 1/2 tsp salt; 1 tsp Italian seasoning; 20-25 jumbo shells, cooked according to package; More mozzarella to top, about 1/4-1/2 a cup; 2 tbsp butter; 2 tbsp flour; 1/2 cup vegetable broth; 1 cup whole milk; 1/4 cup parmesan cheese; 1/4 tsp mustard powder; 1 tsp salt; 1/2 tsp black pepper

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Comforting, filling and bursting with delicious flavors – my cheesy spinach and artichoke stuffed shells are topped with an easy white sauce and baked to perfection.

A white oven dish filled with spinach and artichoke stuffed shells, topped with golden baked mozzarella cheese.

A few of my favorite things…

Julie Andrews once said to simply remember your favorite things and you won’t feel so bad. So I think of my Spinach and Artichoke Stuffed Shells on the daily! Spinach and artichoke dip is probably one of my favorite things in the world – it’s rich, creamy and something a little bit more elevated than your typical dip.

Last time I ate it, I remember feeling sad that I didn’t make it more often because it was so delicious. I love finding a way to introduce my favorite flavors into other dishes, and so this recipe was born! These Spinach and Artichoke Stuffed Shells are the perfect way of marrying cozy stuffed shells to the delicious combination of spinach and artichoke. This dish makes for an ideal dinner the colder months. It’s just so warming and satisfying. Also, it makes for good leftovers reheated which is always a huge bonus. You’ve got to try them!

This recipe comes together pretty quickly, too! I’d say it’s around 25 minutes active prep time before you can sit back, relax, and let the oven do the rest of the work. There’s something so special about cooking pasta ‘al forno’ and spoiling yourself with that gooey, golden cheese crust – it feels like such a treat every time!

An overhead shot of a baking dish full of freshly cooked spinach and artichoke baked shells with toasted cheese over top.

Something for everyone

As great as the cheese is, the stuffed shells underneath are truly the star of the show. The white sauce is creamy, garlicy and truly sumptuous as a bed for the shells. With ribbons of spinach and delicious artichoke pieces spread amongst a silky ricotta mixture, the shell filling is just as yummy! The pasta shells themselves are such a fun way to switch things up from your typical pasta dish – I feel like they’re entertaining to eat and always seem to be a talking point at my dinner table. My kids love them the most and are always asking me for the ‘giant’ pasta!

Stuffed shells are a dinner table staple in my house, and they’re always a crowd pleaser whether it be a typical family weeknight dinner or a dinner party with friends. My Spinach and Artichoke Stuffed Shells go down well no matter the occasion! I love to serve them with a fresh salad and some bread on the side.

This recipe is a great option for a meatless meal – it’s always handy to have a few of them in your back pocket! I think it’s important to keep meals balanced and love to have a meat free option at least once a week. It also works great if you’re hosting any vegetarian guests because there’s no messing around with 5 different entrees, everyone can eat the same delicious meal! Time (and oven space!) is of the essence when you’re hosting and so I love any dish that makes things simpler for me as a host without compromising on the yum factor.

What you’ll need:

Filling

2 tbsp butter
1/2 sweet onion, diced
2-3 cloves garlic, minced
10oz frozen spinach box, thawed and strained
15oz can whole artichoke hearts, chopped and strained
15oz whole milk ricotta
1/2 cup shredded mozzarella cheese
1 egg
1/2 tsp salt
1 tsp Italian seasoning
20-25 jumbo shells, cooked according to package
More mozzarella to top, about 1/4-1/2 a cup

White Sauce

2 tbsp butter
2 tbsp flour
1/2 cup vegetable broth
1 cup whole milk
1/4 cup parmesan cheese
1/4 tsp mustard powder
1 tsp salt
1/2 tsp black pepper

How it’s done:

Preheat the oven to 350 F
Add the ricotta, egg, and mozzarella to a mixing bowl and whisk together.
On medium heat, melt the butter in a saucepan and add in the onions. Sauté until translucent, about a few minutes. Add in the garlic and cook another minute.
Add in the spinach and artichokes to the onion/garlic mixture and cook until warmed. Remove from heat and stir this mixture into the ricotta mixture. Add Italian seasoning and salt. Mix everything together well.
In an 8 x 8 dish or something a little larger, generously fill about 20-25 cooked jumbo shells with the ricotta and vegetable mixture, tucking them in closely to each other. If there is any filling leftover once your dish is full of shells, simply distribute it throughout.
Using the same pan you used to cook the onions (give it a little rinse if you need, but no need to fully clean it), make the white sauce by first melting the butter on medium heat.
Stir in the flour and cook, stirring, for about a minute. Pour in the vegetable broth while whisking everything together. Continue whisking while it cooks – it should thicken quickly. Next, whisk in the milk the same way.
Add in the parmesan cheese, mustard powder, salt and pepper. Stir/whisk this mixture until it is thickened like an alfredo sauce.
Pour the mixture all over the stuffed shells. Top with a little more mozzarella and bake in the oven for about 20 minutes. Switch to broil for the last 3-5 minutes or so, until the top of the dish has browned some. They should come out bubbly and cheese will be melted.
Serve and enjoy!

FAQs

How many does this serve? And can I make these in advance?

This recipe serves 5 – 6 people. but it doubles easily if you have more mouths to feed. You can also make these ahead of time which is such a lifesaver! They should last 24 hours in the refrigerator if you want to prep beforehand. Simply prepare as normal, stopping before you’d cook them in the oven – cover your dish tightly with aluminum foil and pop ’em in the fridge until you’re ready to cook the next day!

Can I reheat Spinach and Artichoke Stuffed Shells?

Yes – these make great leftovers! Transfer these into an airtight container and into the fridge where they’ll keep for around 3 days. If you’d prefer to use the oven (which works better for larger quantities) place the shells in an oven-proof dish and cover with aluminium foil. Cook for 25 – 30 minutes at 350 ‘F or until the cheese begins to bubble. For something faster, place the stuffed shells in a microwave-safe container and add a little water or extra sauce to keep things moist. Warm the shells through for 2 – 3 minutes as usual.

Do I need to boil the shells beforehand?

For this recipe, yes! Simply follow your package instructions and cook as normal. It’s better for the shells to be on the al dente side rather than overcooked so they hold their shape and all that delicious filling!

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