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Featured Image for post Spinach and Artichoke Stuffed Shells
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5 from 1 vote

Spinach and Artichoke Stuffed Shells

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Meatless Dinner
Author: Barbara Schieving


  • 3 cups part skim ricotta
  • 1 ½ cups shredded part skim mozzarella
  • ½ cup Parmesan cheese
  • 2 eggs
  • 3 cups fresh spinach wilted and cooled
  • 1 15 oz can artichoke hearts chopped
  • 1 ½ 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 ½ teaspoon garlic powder
  • 1 teaspoon dried basil
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon salt


  • Preheat oven to 350º.
  • 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.
  • Quick Pasta Sauce
  • Heat all ingredients in a sauce pan on medium heat until hot.