Spinach Artichoke Stuffed Shells
These Spinach Artichoke Stuffed Shells are filled with creamy spinach artichoke goodness and topped with Alfredo sauce and melty mozzarella.
Servings 8
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
The Alfredo Sauce makes about 2 ½ cups and can be used in other recipes or simply served over pasta.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Spinach Artichoke Stuffed Shells
Amount per Serving
Calories
594
% Daily Value*
Fat
42
g
65
%
Saturated Fat
26
g
163
%
Carbohydrates
26
g
9
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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