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The finished Spinach Artichoke Stuffed Shells served on a white plate next to a napkin and fork.

Spinach and Artichoke Stuffed Shells

Cure your comfort food cravings with these creamy, delicious Spinach Artichoke Stuffed Shells!
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Italian
Servings: 8 people
Calories: 465kcal
Author: Ginnie

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 pepper

For White Sauce:

  • 2 cups milk (whole or 2%)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • dash nutmeg
  • kosher salt
  • pepper

For Assembly:

  • nonstick cooking spray
  • 1 cup shredded Italian blend cheese

Instructions

Cook Pasta:

  • Bring a large pot of generously salted water to a boil. Add shells and cook until almost al dente.
  • Drain pasta, then place shells on a large baking sheet (so they won't stick together). Set aside.

Prepare Filling:

  • While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes to oil and cook until fragrant, about 30 seconds, stirring constantly.
  • Stir spinach into pan and cook until just wilted. Remove from heat and season to taste with salt and pepper.
  • Transfer spinach to a fine mesh strainer, then press out excess liquid with the back of a spoon.
  • Drain artichokes in a strainer, as well, pressing out excess liquid. Place artichokes on a few layers of paper towel, then cover with more paper towels, and press out more liquid.
  • Mix together ricotta, Parmesan, Italian blend cheese, egg, salt, and pepper. Then, stir in spinach and artichokes. Season with additional salt and pepper to taste, if desired.

Prepare White Sauce:

  • While pasta and spinach are cooking, heat milk in microwave until warm, about 1 to 2 minutes. Set aside.
  • Melt butter in a large skillet over medium heat, then stir in garlic and cook until fragrant (about 30 seconds), stirring constantly.
  • Sprinkle flour over butter and cook, stirring constantly, for about 2 minutes or until golden.
  • Whisking constantly, slowly add milk. Bring mixture to a boil, then reduce heat to a simmer.
  • Cook until thickened (about 10 minutes), stirring frequently. Sauce should coat the back of a spoon when ready. Remove from heat, then add a dash of nutmeg and season generously with salt and pepper to taste.

Assemble Stuffed Shells:

  • Preheat oven to 350 degrees. Spray a 9 x 13-inch baking pan (or larger) with nonstick spray, then coat the bottom with about ½ of the white sauce.
  • Fill shells with a generous spoonful of filling and place in baking pan. (Crowd shells together to fit pan, if necessary.)
  • Pour remaining sauce over filled shells, then sprinkle with Italian blend cheese.
  • Cover pan with foil and bake for 30 minutes or until hot. Remove foil and continue baking until stuffed shells lightly golden in spots, about 5 to 10 minutes more.
  • Serve shells hot, sprinkled with additional Parmesan cheese, if desired. Enjoy!

Notes

Short on time? Feel free to replace the homemade béchamel sauce with a jar of your favorite pasta sauce ... either marinara or Alfredo will work.

Nutrition

Calories: 465kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!