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Spinach and Artichoke Stuffed Shells

A delightful dish of jumbo pasta shells filled with a creamy mixture of ricotta, spinach, and artichokes, topped with a rich white sauce and bubbly cheese.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 tbsp butter Adds richness to the filling.
  • 1/2 cup sweet onion, diced Provides a subtle sweetness.
  • 2-3 cloves garlic, minced Infuses warmth.
  • 10 oz frozen spinach, thawed and strained Brings color and nutrients.
  • 15 oz whole artichoke hearts, chopped and strained Adds tender texture.
  • 15 oz whole milk ricotta Creamy base for filling.
  • 1/2 cup shredded mozzarella cheese Creates cheesy pull.
  • 1 unit egg Binds mixture.
  • 1/2 tsp salt Enhances flavors.
  • 1 tsp Italian seasoning Adds fragrance.
  • 20-25 pieces jumbo shells, cooked Perfect vessel for filling.
  • 1/4-1/2 cup more mozzarella to top For a golden topping.
For the White Sauce
  • 2 tbsp butter For a silky texture.
  • 2 tbsp flour Thickening agent.
  • 1/2 cup vegetable broth Adds moisture.
  • 1 cup whole milk Brings creaminess.
  • 1/4 cup parmesan cheese Sharp flavor.
  • 1/4 tsp mustard powder Adds depth.
  • 1 tsp salt Balances dish.
  • 1/2 tsp black pepper Adds warmth.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine ricotta, egg, and mozzarella. Whisk until smooth.
  3. In a sauté pan, melt butter over medium heat, add diced onion, and sauté until translucent.
  4. Add minced garlic and cook for an additional minute.
  5. Stir in thawed spinach and chopped artichokes, cooking until warmed through.
  6. Combine this mixture with the ricotta mixture; add Italian seasoning and salt. Mix thoroughly.
Assembly
  1. Fill each cooked jumbo shell with the ricotta mixture and place them in an 8x8 dish.
Make the Sauce
  1. Melt butter in the sauté pan, then whisk in flour and cook for about a minute.
  2. Gradually pour in vegetable broth, whisking until thickened.
  3. Whisk in whole milk until the sauce is smooth.
  4. Add parmesan cheese, mustard powder, salt, and black pepper, stirring until the sauce is rich.
Bake
  1. Pour the sauce over the stuffed shells, ensuring they are well coated.
  2. Sprinkle more mozzarella on top and bake for about 20 minutes.
  3. Switch to broil for the last 3-5 minutes until the top is golden.

Notes

Make sure to strain the spinach and artichokes well to prevent sogginess. For extra creaminess, mix in cream cheese with the ricotta. Leftover filling can be used in a quiche or as a spread.