These Spinach Artichoke Stuffed Shells are filled with creamy spinach artichoke goodness and topped with Alfredo sauce and melty mozzarella. It's a comforting dish perfect for casual weeknights, but impressive enough for special occasions.
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- ❤️ Why You'll Love This Spinach Artichoke Stuffed Shells
- 🛒 Ingredients for Spinach Artichoke Stuffed Shells
- 🔪 How to Make Spinach Artichoke Stuffed Shells
- 💡 Tips for Making Stuffed Shells
- ☑️ Storage Instructions
- 🍴 What to Serve with Cheesy Stuffed Pasta Shells
- 🔄 Substitutions and Additions
- Can I Make These Shells Ahead of Time?
- What Can I Do If My Sauce is Too Thick?
- Can I Use Jarred Alfredo Sauce?
- How Do I Prevent the Filling from Being Watery?
- 🍽️ More Pasta Favorites
❤️ Why You'll Love This Spinach Artichoke Stuffed Shells
- Tender jumbo pasta shells
- Classic spinach artichoke dip flavored filling
- Topped with an easy homemade Alfredo sauce
- Baked with gooey mozzarella cheese
- Perfect for special occasion dinners
- Vegetarian friendly
This spinach artichoke stuffed shells takes everything you love about the classic creamy dip and turns it into a hearty, satisfying meal. Filled with a flavorful ricotta mixture, tender pasta shells are baked to perfection in a rich Alfredo sauce. It’s the kind of dish that looks impressive but is surprisingly easy to make.
This recipe is perfect for busy weeknights or for serving guests when you want something a little extra special. The spinach and artichokes add veggie freshness, while the bubbling mozzarella makes it hearty and oh-so-satisfying. Simply serve it with a crisp salad or garlic bread and you've got a comforting and delicious dinner.
This soup recipe was inspired by the incredible flavors of this Spinach Artichoke Chicken Casserole. Since both the casserole and this Spinach Artichoke Dip always get rave reviews, I decided to take things up a notch and create this warm, cheesy pasta dish.
🛒 Ingredients for Spinach Artichoke Stuffed Shells
- Large shell pasta
- Ricotta
- Heavy cream
- Mozzarella cheese
- Parmesan cheese
- Spinach
- Artichoke hearts
- Whole milk
- Garlic
- Butter
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Spinach Artichoke Stuffed Shells
Heat a large pot of salted water to boil, then boil the shells according to the instructions on the package. You’ll want to cook them just before they’re al dente, this way they won’t overcook in the oven as they bake.
While the shells are cooking, add the butter to a saucepan over medium heat and once melted, add in the garlic.
Sauté for 20 seconds, making sure not to brown the garlic, or it will become bitter.
Pour in the milk, cream, grated parmesan cheese, salt and ground black pepper.
Simmer over medium heat for 5 minutes or until thickened enough to coat the back of a spoon, then set aside to cool slightly.
Preheat oven to 375°F.
Add the ricotta cheese, 1 cup of the shredded mozzarella cheese, parmesan cheese, thawed and well drained spinach, chopped artichoke hearts, grated garlic, salt and ground black pepper to a large mixing bowl.
Mix until well combined.
Once the shells are cool enough to handle, fill each shell with the mixture, making sure not to overstuff them.
Add most of the Alfredo sauce on the bottom of a greased 9 x 13 casserole baking dish. Arrange the stuffed shells over the sauce, placing them close together.
Drizzle the remaining sauce over the tops of the shells, then cover with aluminum foil and bake for 25 minutes.
Remove from the oven and uncover the casserole. Increase the temperature to 425°F and add the remaining 1 cup of shredded mozzarella cheese on top, then bake uncovered for another 10-12 minutes or until the cheese is golden and bubbly.
Cool slightly before serving, as the filling in the shells will be piping hot!
💡 Tips for Making Stuffed Shells
- Cook the shells al dente: Slightly undercooking the pasta helps it hold its shape when baked.
- Thoroughly drain the spinach: Excess water can make the filling soggy, so squeeze out as much moisture as possible.
- Use freshly grated parmesan cheese: It melts more smoothly and adds better flavor than pre-shredded varieties.
- Stuff evenly: Avoid overstuffing the shells to prevent splitting during baking.
- Bake covered: Covering the dish helps the shells stay moist while the cheese melts beautifully.
☑️ Storage Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
- Freezer: Freeze unbaked stuffed shells in a tightly wrapped baking dish for up to 2 months. Bake from frozen, adding 15-20 minutes to the cook time.
🍴 What to Serve with Cheesy Stuffed Pasta Shells
- Salad: A light salad of spinach leaves, artichoke hearts, and a lemon vinaigrette echoes the flavors in the dish. Or serve it with a Panzanella Salad for additional flavors.
- Cheesy garlic breadsticks: Breadsticks brushed with garlic butter and sprinkled with parmesan pair perfectly with the Alfredo sauce.
- Marinated mushroom appetizer: Serve Marinated Mushrooms as a starter to complement the artichoke flavor in the shells.
- Creamy tomato Bisque: A smooth Tomato Bisque adds a tangy contrast to the creamy pasta.
- Roasted broccoli: A simple side of Oven Roasted Broccoli balances the richness of the Alfredo sauce and adds a pop of green.
- Air Fryer Asparagus: Air Fryer Asparagus topped with parmesan mirrors the cheesy flavors in the dish.
🔄 Substitutions and Additions
- Add cooked chicken: Dice or shred rotisserie chicken to mix into the ricotta filling for extra protein.
- Try marinara sauce: Swap Alfredo for Marinara for a tangier, tomato-based version.
- Use fresh spinach: Wilt fresh spinach in a pan before chopping and adding to the filling.
- Go spicy: Mix in crushed red pepper flakes or diced jalapeños for a kick.
- Gluten-free pasta: Feel free to swap the regular pasta with gluten-free pasta shells.
- Experiment with cheeses: Add sharp provolone or Gruyère to the mozzarella for a deeper flavor profile.
Can I Make These Shells Ahead of Time?
Yes! Assemble the dish a day in advance, cover, and refrigerate. Bake as directed when ready.
What Can I Do If My Sauce is Too Thick?
If the sauce thickens too much, add a splash of milk or cream to loosen it.
Can I Use Jarred Alfredo Sauce?
Sure, but homemade Alfredo adds a richer flavor. Choose a high-quality jarred option if needed.
How Do I Prevent the Filling from Being Watery?
If you drain the spinach thoroughly, your filling will have the perfect consistency.
🍽️ More Pasta Favorites
- Penne Alla Vodka
- Street Corn Pasta Salad
- Greek Pasta Salad
- Easy Italian Pasta Salad
- Stuffed Pasta Shells with Butternut Squash
Spinach Artichoke Stuffed Shells
Ingredients
For the Alfredo Sauce
- 1 ½ cups parmesan cheese, grated
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 cloves garlic, minced
- 2 tablespoons butter
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the Stuffed Shells
- 20 large shell pasta
- 15 ounces whole milk ricotta
- 2 cups shredded mozzarella cheese, divided
- 9 ounces frozen spinach, thawed and drained
- 1 cup parmesan cheese, grated
- ½ cup artichoke hearts, chopped
- 3 cloves garlic, grated
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat a large pot of salted water to boil, then boil the shells according to the instructions on the package. You’ll want to cook them just before they’re al dente, this way they won’t overcook in the oven as they bake.
- While the shells are cooking, add the butter to a saucepan over medium heat and once melted, add in the garlic.
- Sauté for 20 seconds, making sure not to brown the garlic, or it will become bitter. Pour in the milk, cream, grated parmesan cheese, salt and ground black pepper.
- Simmer over medium heat for 5 minutes or until thickened enough to coat the back of a spoon, then set aside to cool slightly.
- Preheat oven to 375°F.
- Add the ricotta cheese, 1 cup of the shredded mozzarella cheese, parmesan cheese, thawed and well drained spinach, chopped artichoke hearts, grated garlic, salt and ground black pepper to a large mixing bowl.
- Mix until well combined. Once the shells are cool enough to handle, fill each shell with the mixture, making sure not to overstuff them.
- Add most of the Alfredo sauce on the bottom of a greased 9 x 13 casserole baking dish. Arrange the stuffed shells over the sauce, placing them close together.
- Drizzle the remaining sauce over the tops of the shells, then cover with aluminum foil and bake for 25 minutes.
- Remove from the oven and uncover the casserole. Increase the temperature to 425°F and add the remaining 1 cup of shredded mozzarella cheese on top, then bake uncovered for another 10-12 minutes or until the cheese is golden and bubbly.
- Cool slightly before serving, as the filling in the shells will be piping hot!
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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