Maindish - Spinach and artichoke stuffed shells recipes

Author: Michael Wofford  

This recipe combines spinach, artichokes, parmesan, and ricotta with pasta shells and tomato sauce for a rich, delicious meal. Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini.

Spinach and Artichoke Stuffed Shells

Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.
Provided by: Food Network Kitchen
Total time: 70 minutes
Cook time: 45 minutes
Yields: 6 servings
Number of ingredients: 12
Ingredients:
  • 24 jumbo pasta shells (about 12 ounces)
  • 10 ounces frozen chopped spinach, thawed, drained and squeezed dry
  • One 14-ounce can artichoke hearts, drained and roughly chopped
  • 1 cup whole milk ricotta
  • 8 ounces cream cheese, at room temperature
  • 2/3 cup grated Parmesan
  • Kosher salt and freshly ground black pepper
  • 1 cup half-and-half
  • 1 cup shredded mozzarella
  • 2 tablespoons olive oil
  • 1/3 cup panko
  • 1/4 cup chopped fresh Italian parsley, optional
How to cook:
  1. Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
  2. Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
  3. Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
  4. Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.
Notes: Spinach and Artichoke Stuffed Shells, Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 tea…

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells
The melty cheese factor for this baked pasta dish is high, with some artichokes and spinach thrown in for good measure.
Provided by: Tastemade
Total time: 60 minutes
Cook time: 25 minutes
Prep time: 35 minutes
Yields: 2 servings
Number of ingredients: 25
Ingredients:
  • 10 ounces jumbo shell pasta, about 18 to 20 shells
  • 3 cups baby spinach, chopped
  • 1 15-ounce can artichoke hearts, drained and chopped
  • 2 cups whole milk ricotta
  • 1 cup shredded mozzarella
  • 1/4 cup freshly grated Parmesan cheese
  • 4 garlic cloves, grated
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 8 ounces mascarpone cheese, room temperature
  • 1 teaspoon kosher salt
  • 1 garlic clove, grated
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon extra-virgin olive oil
  • Italian parsley for garnish
How to cook:
  1. Preheat the oven to 375 degrees.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook about 10 minutes, or until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Spread the cooked shells on a baking sheet to prevent them from sticking together.
  3. In a medium bowl, using a rubber spatula, combine chopped spinach, artichokes, ricotta, mozzarella, Parmesan cheese, garlic, nutmeg, salt and pepper, and stir until combined. Stir in egg and mix until well incorporated.
  4. Layer half of the sauce on the bottom of a 9x13-inch baking dish. Spoon about 2 tablespoons of the spinach artichoke filling into each shell, and nestle the shells into the sauce with the filling-side up. Pour the remaining sauce over the shells.
  5. Sprinkle topping mixture over the shells and bake uncovered for 30 to 40 minutes, or until the cheese is bubbling and edges of the shells are browned.
  6. Cool slightly before serving, and garnish with chopped parsley.
  7. In a large, nonstick skillet, melt the butter over medium heat. Whisk in the flour, and cook for about 1 minute until the flour develops a slightly nutty fragrance.
  8. Slowly pour in the milk, whisking continuously. Simmer the sauce, stirring occasionally with a wooden spoon, until the mixture is slightly thickened and coats the back of a spoon, about 6 minutes.
  9. Remove skillet from the heat and stir in the mascarpone, salt, garlic, grated lemon zest, juice,pepper and nutmeg.
  10. Loosen the sauce with reserved pasta water in small increments until smooth and pourable.
  11. In a small bowl, combine the panko, Parmesan and olive oil.
Notes: Spinach and Artichoke Stuffed Shells, While pasta and spinach are cooking, heat milk in microwave until warm, about 1 to 2 minutes. Set aside. Melt butter in a large skillet over medium heat, then stir in garlic and cook until fragrant (about 30 seconds), stirring …

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells
These creamy, cheesy stuffed shells make the ultimate comfort food recipe!
Provided by: Mariam E.
Total time: 40 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 15
Ingredients:
  • 16 Jumbo Shells
  • 28 oz. Tomato and Basil Marinara Sauce
  • 1½ c. Mozzarella Cheese (Shredded)
  • 1 Tbsp. Olive Oil
  • Fresh Chopped Basil (for garnish)
  • 1½ c. Ricotta Cheese (Full fat)
  • 1 c. Frozen Spinach (drained)
  • 1 c. Artichoke Hearts (canned or jarred )
  • 1 c. Mozzarella Cheese (Shredded)
  • ½ c. Parmesan Cheese
  • 1 Egg
  • 2 Garlic Cloves
  • t tsp. Black Pepper
  • ¾ tsp. Salt
  • ½ tsp. Chili Flakes
Nutrition:
  • Calories: 254 kcal
  • Carbohydrate: 12 g
  • Protein: 16 g
  • Fat: 16 g
  • Saturated Fat: 8 g
  • Cholesterol: 56 mg
  • Sodium: 793 mg
  • Fiber: 2 g
  • Sugar: 3 g
  • Serving Size: 1 serving
How to cook:
  1. To begin, preheat the oven to 400°F.
  2. Cook the jumbo pasta shells halfway, according to the package directions. While the shells cook, in a large mixing bowl stir together ricotta cheese, drained spinach, chopped artichoke hearts, mozzarella cheese, parmesan cheese, egg, minced garlic, salt, pepper, and chili flakes. Set aside until shells are ready.
  3. Once the pasta is halfway cooked, drain and toss with 1 Tbsp olive oil.
  4. In a 9 x 13 inch baking dish pour about 2 ½ cups of marinara sauce in the base of the dish. Reserve the rest of the sauce for topping the shells.
  5. Stuff each pasta shell with 1 regular sized tablespoon of stuffing and place them lined up in the baking dish.
  6. When all shells are stuffed, top the shells with the remaining marinara sauce and them cover with mozzarella cheese. Bake for 20 minutes.
  7. Remove from oven and cover. Allow the stuffed shells to cool a few minutes before serving. Garnish with fresh chopped basil.
Notes: Spinach Artichoke Stuffed Shells Recipe, Preheat the oven to 350°F. Grease a large casserole dish and add all of the sauce. Set aside. In a large skillet, warm the oil. Add the diced onion and cook for 5 to 7 minutes or …

Spinach Artichoke Stuffed Pasta Shells

Spinach Artichoke Stuffed Pasta Shells
This recipe combines spinach, artichokes, parmesan, and ricotta with pasta shells and tomato sauce for a rich, delicious meal. Kids love these stuffed shells.
Provided by: Emily Wilson
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 12
Ingredients:
  • 8 cups water
  • 16 large uncooked pasta shells
  • 2 teaspoons salt, divided
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 4 cups baby spinach
  • 16 ounces can artichokes, drained
  • 9 ounces ricotta cheese
  • 16 ounces can diced tomatoes
  • 1/2 cup shredded parmesan cheese
  • 10 basil leaves
How to cook:
  1. Preheat oven to 375 degrees F (190 C)
  2. Bring the water to a boil in a large sauce pan. Add the pasta shells and 1 teaspoon of salt.
  3. Boil, following package directions till al dente (6 minutes for my shells). Drain and run under cold water to stop cooking.
  4. Add one tablespoon of olive oil to a frying pan. When oil is hot, add garlic and sauté for 30 seconds. Then add the onions and sauté for 2 minutes.
  5. Add the spinach to the onions and sauté till spinach is wilted (about one minute).
  6. Add the spinach onion mixture, artichokes, and ricotta to a food processor and pulse till all ingredients are combined. Avoid making it a paste - keep ingredients chunky.
  7. Pour the diced tomatoes into an 11"x7" pan (or other baking pan). Add the remaining two tablespoons of olive oil and stir to combine.
  8. Stuff each shell with 2 tablespoons of spinach artichoke mixture and nestle them into the tomato layer in the pan. Fill at least 16 shells.
  9. Sprinkle half the parmesan cheese on top of the shells.
  10. Cover pan with aluminum foil and bake for 20 minutes. Remove aluminum foil, raise the temperature to 425 F (220 C) and bake for another 10 minutes to crisp the top of the shells.
  11. Remove from oven and sprinkle the rest of the parmesan cheese on top. Serve immediately or keep in the refrigerator up to two days.
  12. Garnish with basil leaves before serving.
Notes: Spinach & Artichoke Stuffed Shells, Say Shell-O to your new fave weeknight pasta bake!👋 Get your veggies in with these giant cheese and "green stuff" 🥦🍃 stuffed Spinach and Artichoke shells. Yields 1 Serving Quarter (0.25 …
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