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.

Why This Recipe Works

Packed with Flavor: Based on the classic spinach artichoke dip, this spinach artichoke stuffed shells recipe takes classic stuffed shells to a whole new level! The combination of four different cheeses creates a rich, complex flavor profile that, in my opinion, rivals the restaurant versions. The creamy homemade béchamel sauce makes this dish particularly comforting while still being elegant enough to serve at a get together! 

Perfect Party Dish: These stuffed shells are ideal for entertaining or feeding a crowd, as they can be prepared ahead and are gorgeous to serve! The golden-brown, melty cheese topping makes it look irresistible, and there is plenty to go around, especially when served with some sides!

Supplies Needed

• Large pot for cooking pasta
• Fine mesh strainer
• Medium saucepan
• Large mixing bowl
• Round ceramic skillet or 9×13-inch baking dish
• Whisk

Ingredients

• Pasta Shells: Large shells are needed to make these spinach artichoke stuffed shells!
• Shredded Mozzarella Cheese: To top off the baked pasta dish with an extra layer of melty cheese.

Filling:

• Ricotta Cheese: Full-fat provides best texture and flavor!
• Spinach: Use fresh spinach and gently wilt it before adding it to the filling.
• Garlic & Green Onions: For a depth of savory, umami flavor!.
• Parsley: Fresh parsley brightens the filling and adds an herbaceous flavor.
• Artichoke Hearts: Marinated or plain artichoke hearts will both work!
• Feta Cheese: Feta adds a tangy flavor to the mix.
• Mozzarella Cheese: For some creamy, melty action in the shell!
• Egg: An egg adds some structure to the filling and keeps it from seeping out of the shells.
• Salt & Pepper: To taste!

Bechamel Sauce:

• Butter & Flour: To create a roux which will thicken up the sauce to perfection!
• Whole Milk: Whole milk is essential for the proper consistency and flavor.
• Parmesan Cheese: To add some extra flavor!
• Italian Seasoning: Italian seasoning adds just the right combination of flavors that goes amazingly with the spinach artichoke filling.

How To Make Stuffed Shells

Prepare the Pasta

1. Prep the Shells: 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

1. Cook Spinach: In a pan over medium heat, add the fresh spinach and sauté lightly until it’s cooked down and wilted. Place it into a fine mesh strainer and press out the excess liquid then set aside.
2. Combine with Other Ingredients: 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.
3. Season: Season with salt and black pepper. Mix well until all ingredients are evenly distributed. Set aside.

Make the Béchamel Sauce

1. Make the Roux: 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.
2. Add Milk: 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.
3. Add Cheese & Seasonings: Stir in the Parmesan cheese and Italian seasoning. Season with a pinch of salt and pepper to taste. Remove from heat.

Assemble the Dish

1. Preheat: Preheat your oven to 375°F.
2. Stuff: Stuff each pasta shell with the spinach artichoke filling, using a spoon or piping bag for easier handling.
3. Add a Layer of Sauce to the Pan: Spread about 1 cup of the béchamel sauce on the bottom of a round ceramic skillet or 9×13-inch baking dish to create an even layer.
4. Add Shells & More Sauce: Arrange the stuffed shells in the baking dish, open side up. Pour the remaining béchamel sauce over the shells to coat them generously.
5. Top with Cheese: Sprinkle the shredded mozzarella cheese evenly over the top.
6. Bake: Cover the baking dish with foil and bake for 20 minutes.
7. Serve: 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!

Variations and Tips

• Greens: You can use frozen spinach if you prefer, but allow it to thaw and drain all of the liquid well. While spinach is traditional here, you can replace the spinach with well-drained frozen kale or Swiss chard for different nutritional benefits and flavors. Both alternatives provide similar texture while offering unique taste profiles.
• Cheese Variations: Try fontina instead of mozzarella for a more complex flavor, or substitute goat cheese for feta.
• Pasta Selection: Choose high-quality jumbo pasta shells that feel sturdy, as thinner shells can tear during stuffing. Cook them just until al dente since they’ll continue cooking in the oven.
• Filling Technique: Use a piping bag or zip-top bag with corner cut off for easier shell filling. This method provides better control and helps prevent the filling process being too messy.
• Sauce Tip: When making béchamel, gradually add milk to prevent lumps and continuously whisk until thickened. The sauce should coat the back of a spoon when it’s ready!
• Storage Tips: Leftovers keep well refrigerated for up to 3 days.
• Serving Tips: Serve your spinach artichoke stuffed shells with chicken caesar garlic bread or with grilled chicken on the side for added protein!

More Recipes To Try

• Smoked Meatballs
• Blackened Chicken Alfredo Pasta
• Spaghettios with Meatballs
• Chuck Roast Ragu
• French Onion Mac and Cheese