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overhead of Spinach & Artichoke Stuffed Shells on a white plate
4.56 from 9 votes
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Spinach & Artichoke Stuffed Shells

Jumbo pasta shells stuffed with a mixture of spinach, artichokes and a mixture of cheeses. Topped with marinara sauce and baked to perfection. A meatless meal the whole family will enjoy!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Cuisine: Italian
Keyword: Spinach & Artichoke Stuffed Shells
Servings: 6
Calories: 390kcal
Author: Michaela Kenkel

Ingredients

  • 1 1 lb package jumbo pasta shells
  • 1 jar Marinara Sauce
  • 1 cup rough chopped marinated artichoke hearts
  • 2 Tablespoons olive oil
  • 10 (6 oz0 bag fresh baby spinach
  • 2 eggs
  • 2½ cups ricotta cheese
  • 1½ cups Six Blend Italian shredded cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat your oven to 375 degrees.
  • Cook the pasta shells according to the package instructions, stopping just shy of the al dente stage. Drain and set aside.
  • In a skillet, over medium heat, add the olive oil and spinach. Cook spinach, stirring constantly, until wilted. Squeeze out any excess liquid. Set aside.
  • In a bowl, combine the cooked spinach, eggs, ricotta cheese, artichoke hearts, shredded cheese, garlic powder, salt and pepper.
  • Prepare a large baking pan by coating the bottom with some of the marinara sauce.
  • Stuff each pasta shell with filling and place into the baking sheet. Pour the remaining marinara sauce over the shells.
  • Bake 30 minutes.Sprinkle with fresh Parmesan cheese before serving

Notes

Recipe from:LeMoine Family Kitchen

Nutrition

Serving: 1g | Calories: 390kcal | Carbohydrates: 16g | Protein: 22g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 12g | Cholesterol: 122mg | Sodium: 810mg | Fiber: 2g | Sugar: 2g