These Spinach and Artichoke Stuffed Shells are a comforting blend of cheesy goodness, fresh veggies, and rich béchamel sauce. The creamy ricotta filling perfectly complements the tender jumbo shells, making this dish a true crowd-pleaser. This recipe is ideal for cozy family dinners or fall gatherings. It pairs beautifully with a light garden salad or roasted vegetables, making it a complete meal that satisfies your cravings for both health and indulgence.
Full Recipe:
Ingredients:
- For Pasta:
- 1 (12-ounce) package jumbo pasta shells
- For Filling:
- 2 teaspoons extra virgin olive oil
- 2 large cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 1 (5-ounce) package baby spinach, roughly chopped
- 1 (14-ounce) can quartered artichoke hearts, chopped
- 1 (15-ounce) container ricotta cheese
- ¾ cup shredded Parmesan cheese
- 1 cup shredded Italian blend cheese
- 1 large egg
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- For White Sauce:
- 2 cups whole or 2% milk
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- Dash of nutmeg
- Kosher salt and pepper to taste
- For Assembly:
- Nonstick cooking spray
- 1 cup shredded Italian blend cheese
Directions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the jumbo shells until just shy of al dente, following package instructions (about 9 minutes).
- Drain and place shells on a baking sheet to cool without sticking.
- Prepare the Filling:
- Heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes, cooking until fragrant (30 seconds).
- Stir in spinach and cook until wilted. Remove and season with salt and pepper. Drain excess liquid using a fine mesh strainer.
- Drain artichokes, then pat dry and chop. Combine ricotta, Parmesan, Italian blend cheese, egg, salt, and pepper in a bowl. Mix in the spinach and artichokes. Adjust seasoning if needed.
- Make the White Sauce:
- Warm the milk in the microwave for 1-2 minutes.
- Melt butter in a skillet over medium heat. Add garlic and cook for 30 seconds.
- Stir in flour, cooking until golden. Gradually whisk in warm milk and cook until thickened. Add nutmeg, salt, and pepper to taste.
- Assemble the Dish:
- Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray. Spread half the white sauce in the dish.
- Fill each shell with a generous spoonful of filling and place in the baking dish. Top with remaining sauce and shredded Italian blend cheese.
- Bake:
- Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 5-10 minutes until cheese is golden and bubbling.
- Serve hot, optionally garnished with more Parmesan cheese.
Prep Time: 30 minutes | Cooking Time: 35 minutes | Total Time: 1 hour 5 minutes
Kcal: 465 kcal | Servings: 8 servings
Spinach and Artichoke Stuffed Shells: A Comfort Food Masterpiece
Spinach and Artichoke Stuffed Shells are the epitome of comfort food, blending the indulgence of creamy cheese with the wholesomeness of fresh vegetables. This dish is a crowd-pleaser, perfect for cozy family dinners, celebratory gatherings, or any occasion where you want to serve a hearty and flavorful meal. Packed with a luxurious blend of spinach, artichokes, and a creamy ricotta filling, these stuffed shells are topped with a velvety white sauce that takes the dish to new heights.
A Fusion of Simplicity and Elegance
While Spinach and Artichoke Stuffed Shells exude a sense of gourmet sophistication, they are surprisingly simple to prepare. The beauty of this dish lies in its ability to combine humble ingredients into a meal that feels elevated. Whether you are an experienced cook or a beginner, you’ll find that this recipe is forgiving and adaptable, allowing for substitutions and variations to suit personal preferences or dietary needs.
The use of jumbo pasta shells creates the perfect vehicle for the creamy filling, offering a delightful texture that contrasts beautifully with the tender spinach and hearty artichokes. The combination of three types of cheese ricotta, Parmesan, and a shredded Italian blend ensures every bite is packed with rich, cheesy goodness. The white béchamel sauce, with its subtle notes of nutmeg, adds a silky, luxurious finish to the dish, making it irresistibly creamy without being overly heavy.
Perfect for Any Occasion
This dish shines as a centerpiece for both casual weeknight dinners and special occasions. Its versatility makes it ideal for hosting dinner parties or potlucks, as it can easily be prepared in advance and baked just before serving. The presentation is equally appealing, with the golden-baked shells nestled in a pool of creamy sauce, topped with melted cheese that’s lightly browned to perfection. It’s a dish that invites guests to dig in and savor every bite.
For those looking to add a touch of freshness, pairing the stuffed shells with a crisp garden salad or roasted vegetables balances the richness of the dish. Garlic bread or crusty baguettes are also wonderful accompaniments, providing a satisfying way to mop up every drop of the delicious white sauce.
Healthful Indulgence
Spinach and artichokes are not only flavorful additions but also bring a wealth of nutrients to the dish. Spinach is packed with vitamins A, C, and K, along with iron and fiber, making it a powerhouse of nutrition. Artichokes add a boost of antioxidants and are known for their digestive health benefits. The incorporation of these vegetables ensures the dish is as nourishing as it is indulgent.
Moreover, the recipe allows for customization to suit various dietary needs. For a lighter version, you can use part-skim ricotta or reduce the amount of cheese without compromising flavor. Gluten-free pasta shells are an excellent substitution for those with gluten sensitivities, and the béchamel sauce can be made using plant-based milk and vegan butter for a dairy-free alternative. These adjustments make the recipe inclusive, ensuring everyone at the table can enjoy it.
A Recipe with Roots
The inspiration for Spinach and Artichoke Stuffed Shells stems from classic Italian cuisine, where baked pasta dishes are celebrated for their comforting and hearty appeal. The use of béchamel sauce adds a nod to French culinary traditions, where white sauce is a cornerstone in many dishes. This fusion of influences creates a dish that feels both familiar and innovative, appealing to a wide range of palates.
The flavor profile is reminiscent of the popular spinach and artichoke dip, reimagined in a way that transforms it into a satisfying main course. The creamy, cheesy filling paired with the tender pasta shells offers a textural harmony that’s hard to resist, while the savory notes of garlic and red pepper flakes add a touch of depth and complexity.
Tips for Success
To achieve the best results, a few key tips can help elevate your Spinach and Artichoke Stuffed Shells:
- Cook the pasta to al dente: Since the shells will continue to cook while baking, undercooking them slightly during boiling prevents them from becoming mushy.
- Drain the vegetables thoroughly: Removing excess moisture from the spinach and artichokes ensures the filling is creamy and not watery.
- Layer the sauce generously: The white sauce not only adds flavor but also prevents the pasta from drying out during baking.
Additionally, if you’re short on time, the recipe allows for shortcuts, such as using pre-made Alfredo sauce instead of béchamel. While the homemade sauce offers unparalleled flavor, these options ensure you can still enjoy the dish on busy days.
A Crowd-Pleasing Favorite
One of the standout qualities of this dish is its ability to please a variety of eaters. It’s a vegetarian meal that satisfies even the most devoted carnivores, thanks to its hearty texture and robust flavors. The combination of cheese, pasta, and creamy sauce has a universal appeal, making it a reliable choice for feeding a crowd.
Leftovers, if there are any, are equally delightful. The flavors meld even further after a night in the refrigerator, making this dish a fantastic option for meal prep. Simply reheat in the oven or microwave, and you’ll have a lunch or dinner that’s just as satisfying as the first time around.
Conclusion:
Spinach and Artichoke Stuffed Shells are more than just a meal they’re an experience of comfort, indulgence, and culinary creativity. The harmonious blend of creamy cheese, wholesome vegetables, and tender pasta creates a dish that’s as satisfying to prepare as it is to eat. Whether you’re seeking a dish to impress guests, nourish your family, or simply treat yourself, these stuffed shells deliver on every front.
With their blend of familiar flavors and sophisticated presentation, Spinach and Artichoke Stuffed Shells are a testament to the joy of cooking and sharing food. This recipe is sure to become a cherished favorite, offering warmth and comfort with every bite.
