Spinach Artichoke Stuffed Shells Recipe

Creamy, cheesy, and packed with flavor, these Spinach Artichoke Stuffed Shells are the ultimate comfort food with a gourmet twist. Perfectly cooked pasta shells are filled with a decadent spinach-artichoke mixture and baked to golden, bubbly perfection in a rich sauce.

Course Main Course

Cuisine American, Italian

Keyword Spinach Artichoke Stuffed Shells Recipe

Prep Time 30

Cook Time 30

Servings Servings

Calories 319kcal

Author Bon Appeteach

Ingredients

24 Pasta Shells
1 cup Shredded Mozzarella Cheese

Spinach Artichoke Filling

8 oz. Ricotta Cheese
8 oz. Spinach cooked down and liquid extracted
3 cloves Garlic minced
3 Green Onions diced small
1/4 cup Parsley minced
4 oz. Artichoke Hearts
4 oz. Feta
4 oz. Mozzarella
1 Egg
1/2 tsp Salt
1/2 tsp Black Pepper

Becahmel Sauce

4 tbsp Butter
4 tbsp Flour
3 cups Whole Milk
1/2 cup Parmesan Cheese
1 tsp Italian Seasoning

Instructions

Prepare the Pasta

Cook the pasta shells in a large pot of salted boiling water until al dente (follow package instructions). Reserve 1 cup of pasta water then drain the pasta and set aside.

Make the Filling

In a pan over medium heat, add the fresh spinach and saute lightly until it's cooked down and wilted. Place it into a fine mesh strainer and press out the excess liquid then set aside.
In a large mixing bowl, combine the ricotta cheese, cooked and drained spinach, minced garlic, diced green onions, parsley, chopped artichoke hearts, feta cheese, shredded mozzarella, and the egg.
Season with salt and black pepper. Mix well until all ingredients are evenly distributed. Set aside.

Make the Béchamel Sauce

In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously to form a smooth roux. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the milk, whisking constantly, to avoid lumps. Cook for 5-7 minutes, or until the sauce thickens and coats the back of a spoon.
Stir in the Parmesan cheese and Italian seasoning. Season with a pinch of salt and pepper to taste. Remove from heat.

Assemble the Dish

Preheat your oven to 375°F.
Stuff each pasta shell with the spinach artichoke filling, using a spoon or piping bag for easier handling.
Spread about 1 cup of the béchamel sauce on the bottom of a round ceramin skillet or 9x13-inch baking dish to create an even layer.
Arrange the stuffed shells in the baking dish, open side up. Pour the remaining béchamel sauce over the shells to coat them generously.
Sprinkle the shredded mozzarella cheese evenly over the top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown. Garnish with extra parsley if desired. Serve warm and enjoy!

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