These cheesy spinach and artichoke stuffed shells topped with an easy white sauce are baked to perfection. They’re comforting, filling and bursting with delicious flavors.
Spinach and artichoke dip is probably one of my favorite things to eat. I love finding a way to introduce the flavors into other dishes. 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 cozy and satisfying. Also, it makes for good leftovers reheated which is always a huge bonus.
Other recipes you will like:
- Spicy and saucy stuffed shells
- Spinach and artichoke spaghetti squash
- Spinach and artichoke dip
- Baked pimento spinach and artichoke dip
- Cheesy artichoke chicken
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PrintSpinach and Artichoke Stuffed Shells
- Yield: 5–6 servings 1x
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
Instructions
- 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.
- Using an 8×8 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!
- Category: Dinner
Keywords: pasta, stuffed shells, spinach and artichoke, cheese
