If you love the rich, creamy flavors of spinach artichoke dip, you’re going to fall in love with these Spinach Artichoke Stuffed Shells. This comforting baked pasta dish combines jumbo pasta shells with a luscious filling made from spinach, artichokes, ricotta, mozzarella, and Parmesan cheese. Everything is nestled in a layer of savory marinara sauce and baked until perfectly bubbly and golden.
These stuffed shells are the perfect easy weeknight dinner or crowd-pleasing meal for family gatherings. They’re hearty, satisfying, and completely vegetarian, making them a great option for meatless meals without sacrificing flavor. The creamy spinach and artichoke filling creates a rich texture that pairs beautifully with tender pasta and tangy tomato sauce.
Another reason this recipe is so popular is how simple it is to prepare. You can make the filling in minutes, stuff the shells, and pop the dish in the oven for a comforting homemade meal that feels restaurant-worthy. It’s also great for meal prep, since the shells can be assembled ahead of time and baked later.
Whether you’re looking for a cozy pasta dinner, a dish for entertaining, or a creative way to enjoy spinach and artichokes, these Spinach Artichoke Stuffed Shells deliver creamy, cheesy comfort in every bite. Serve them with a crisp salad and garlic bread for a meal that everyone will ask for again and again.
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Spinach Artichoke Stuffed Shells
Spinach Artichoke Stuffed Shells are a creamy, cheesy baked pasta dish inspired by the classic spinach artichoke dip. Jumbo pasta shells are filled with a rich mixture of spinach, artichokes, ricotta, mozzarella, and Parmesan cheese, then baked in marinara sauce until bubbly and golden. This comforting dish is perfect for weeknight dinners, potlucks, or cozy family meals.
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
Ingredients
For the Shells
20-24 jumbo pasta shells
1 tablespoon olive oil
3 cloves garlic, minced
1 cup frozen chopped spinach, thawed and squeezed dry
1 cup canned artichoke hearts, drained and chopped
For the Cheese Filling
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 oz cream cheese, softened
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Sauce
2 cups marinara sauce
1/2 cup shredded mozzarella (for topping)
2 tablespoons grated Parmesan (for topping)
Get Recipe Ingredients
Instructions
Cook the Pasta Shells
Cook jumbo shells according to package directions until al dente. Drain and set aside to cool.
Prepare the Spinach Artichoke Mixture
Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in spinach and chopped artichokes and cook for 2–3 minutes.
Make the Filling
In a large bowl, combine ricotta, mozzarella, Parmesan, cream cheese, Italian seasoning, salt, and pepper. Stir in the spinach and artichoke mixture until fully combined.
Prepare the Baking Dish
Spread about 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish.
Stuff the Shells
Fill each cooked shell with the spinach artichoke cheese mixture and arrange them in the baking dish.
Add Sauce and Cheese
Spoon the remaining marinara sauce over the shells and sprinkle with mozzarella and Parmesan cheese.
Bake
Bake at 375°F (190°C) for 25–30 minutes until the cheese is melted and bubbly.
Notes
Cooking Tips
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Drain Spinach Well: Excess moisture can make the filling watery. Squeeze spinach thoroughly with a towel or cheesecloth.
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Use Fresh Spinach Option: If using fresh spinach, sauté about 4 cups until wilted, then chop.
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Prevent Shell Tearing: Slightly undercook shells so they stay firm when stuffing.
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Even Filling: A piping bag or zip-top bag with the corner cut off makes stuffing shells easier.
Variations
1. Chicken Spinach Artichoke Shells
Add 1 cup shredded rotisserie chicken to the filling for extra protein.
2. Alfredo Version
Replace marinara sauce with creamy Alfredo sauce for a richer dish.
3. Spicy Version
Add red pepper flakes or diced jalapeños to the filling for heat.
4. Extra Veggie Shells
Mix in sautéed mushrooms, zucchini, or roasted red peppers.
5. Low-Carb Option
Use the spinach artichoke filling in zucchini boats or stuffed bell peppers instead of pasta shells.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 11g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 20g
