Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells

Large pasta shells filled with an extra cheesy version of spinach artichoke dip, topped with a quick marinara sauce and sprinkled with more cheese.

Itzy’s Kitchen is my Secret Recipe Club blog this month. Erica is a group fitness instructor and Itzy’s Kitchen is filled with quick, and (usually) healthy recipes, with a few indulgent treats thrown in for good measure.

Spinach-Artichoke-Stuffed-Shells-2-Barbara-Bakes

Erica also has lots of delicious vegetarian and meatless recipes on Itzy’s Kitchen. This recipe would be perfect for a meatless Monday. She adapted the recipe from Rachel Ray. I changed up the recipe a bit more to suit our tastes and to feed my crowd.

Spinach-Artichoke-Stuffed-Shells-1-Barbara-Bakes

I topped the shells with a quick marinara pasta sauce. It’s so quick, easy and inexpensive that I never buy jarred pasta sauce, but feel free to substitute your favorite pasta sauce. I think a light alfredo sauce would also be a great addition to this fun twist on stuffed shells.

Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells

Ingredients

  • 3 cups part skim ricotta
  • 1 1/2 cups shredded part skim mozzarella
  • 1/2 cup Parmesan cheese
  • 2 eggs
  • 3 cups fresh spinach, wilted and cooled
  • 1 15 oz can artichoke hearts chopped
  • 1 1/2 teaspoons Italian seasoning
  • 1 box large shell pasta, cooked according to package directions
  • Pasta sauce (my recipe is below or use your favorite pasta sauce)
  • Shredded cheese, optional (I used a cheddar Monterrey jack blend)
  • Quick Pasta Sauce:
  • 28 oz. can of crushed tomatoes in rich puree
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt

Directions

  1. Preheat oven to 350º.
  2. Spread a layer of pasta sauce in the bottom of large baking dish. Mix together the first 7 ingredients. Stuff shells with mixture, top with pasta sauce. Sprinkle with shredded cheese. Bake for 40-45 minutes until the middle is hot and bubbling.
  3. Quick Pasta Sauce:
  4. Heat all ingredients in a sauce pan on medium heat until hot.
http://www.barbarabakes.com/2013/01/spinach-and-artichoke-stuffed-shells/

Visit the Secret Recipe Club for information on how to join in the fun. Stop by Itzy’s Kitchen for more delicious recipes. And be sure and check out all the great recipes the Secret Recipe Club members created this month.






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Comments

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  1. says

    Oh my! I was just talking about this kind of dish with husband and we were wondering what to fill the pasta with. Artichoke hearts is a winner in this recipe! And boy does it look so good!

  2. says

    This reminds me of my favorite spinach and artichoke dip but all wrapped up in those beautiful shells. It looks delicious and a perfect comfort food for winter!

  3. says

    This is exactly what I crave post holiday..lots of pasta and italian food. I can’t even begin to tell you how amazing these stuffed shells look. I feel the book coming..in fact I had a dream about it..someone stole my copy of Barbara Bakes!! Seriously! Happy New Year to you and your family!

  4. says

    I miss pasta.
    I’ve given it up.
    Once in a great while I’ll have some.
    It just kills me mood wise and bloat wise.
    But I fondly remember stuffed shells; stuffed with sausage and cheese.
    :::sigh::::

  5. says

    Now this is one meal I must make sometime, Barbara! The combination of spinach/artichoke filling with tomato sauce sounds and looks heavenly. I love stuffed shells and this version is so clever! I love pasta bakes in giant pans like this.

  6. says

    This seems pretty easy, especially if you already have cooked chicken. Not to mention, it sounds great! Thanks for sharing your marinara sauce!

  7. says

    Great pick! I love me a good pasta bake, especially when there’s lots and lots of cheese involved, so this recipe is totally calling my name. That quick marinara sounds like a lifesaver, too!