Spinach and artichoke is a classic combo that's often served as a dip. But why stop there? Enjoy the delicious duo in a full meal with these spinach artichoke stuffed shells. The dish is also vegetarian, but if you eat meat, it can be paired with chicken or sausage.
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Things You’ll Need
28 ounces marinara or pasta sauce
2 tablespoons oil
1 small yellow or white onion, diced
4 garlic cloves, minced
6 cups baby spinach
24 jumbo pasta shells
1 cup canned artichokes, chopped
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried basil
Fresh parsley or basil for garnish (optional)
You might have to use more or less spices depending on the flavor and ingredients of your sauce. For example, if your sauce is bland, consider adding more spices to the sauce and/or filling.
Preheat the oven to 350°F. Grease a large casserole dish and add all of the sauce. Set aside.
In a large skillet, warm the oil. Add the diced onion and cook for 5 to 7 minutes or until tender and golden brown.
Add the garlic and spinach. Cook until the spinach is fully wilted, about 3 to 5 minutes.
Cook the shells according to the package directions.
While the shells are cooking, lightly beat the egg in a small bowl.
In a large bowl, combine the spinach and onion mixture, artichokes, ricotta, 1 cup of mozzarella, egg and spices. Mix well to combine.
Scoop about 2 tablespoons of filling into each shell.
Place the stuffed shells in the dish. Top with the remaining mozzarella cheese along with sauce if you have some left over.
Bake for 25 to 30 minutes or until the mozzarella is melted and bubbly. Top with freshly chopped parsley or basil if you'd like and serve immediately.