Spinach Stuffed Shells

5 from 1 vote

Spinach Stuffed Shells – Jumbo pasta shells are filled with a creamy mix of ricotta, spinach, and artichokes, then baked in a smoky fire-roasted tomato sauce until bubbly.

Prep Time15

Cook Time30

Total Time45

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

Sauce

3 cloves garlic minced
1 teaspoon olive oil
2 28 oz cans fire roasted tomatoes crushed
1 teaspoon Italian seasoning
1 teaspoon oregano

Shells

2 cups Mozzarella cheese shredded
15 oz ricotta cheese
1/4 teaspoon black pepper
14 oz artichoke hearts drained and chopped
10 oz frozen spinach thawed and squeezed dry
2 garlic cloves minced
32 jumbo shells

Instructions

Preheat oven to 375º F. Spray 2 9-inch baking pans with non-stick spray.
Bring a large pot of water to boil and cook the shells 2 minutes shy of package directions. Drain and set aside.
32 jumbo shells
To make the sauce: Heat 1 tsp olive oil in a sauce pan over medium heat. Add garlic cloves, and cook for about 1 minute; or until fragrant. Add in tomatoes, oregano and Italian seasoning. Cook for about 10 minutes or until it thickens slightly. Season with salt and pepper to taste.
3 cloves garlic, 1 teaspoon olive oil, 2 28 oz cans fire roasted tomatoes, 1 teaspoon Italian seasoning, 1 teaspoon oregano
To make the filling: In a large bowl mix together 1 cup of Mozzarella, ricotta, black pepper, artichoke hearts, spinach, and garlic until well combined.
2 cups Mozzarella cheese, 15 oz ricotta cheese, 1/4 teaspoon black pepper, 14 oz artichoke hearts, 10 oz frozen spinach, 2 garlic cloves
Place about 1/2 of sauce into the bottom of each pan (just enough to coat).
Spoon about 2 Tablespoons of filling into each of the shells. Place the shells into the pans. Once you have assembled all of the shells, pour the remaining sauce over the shells. Sprinkle with the remaining 1 cup of Mozzarella cheese.
Cover with foil and back for 30 minutes, until the cheese is melted.

Nutrition