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Spinach and Artichoke Stuffed Shells
Created by: Howcan Team
Ingredients
- 24 jumbo pasta shells
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (10-ounce) package frozen chopped spinach, thawed and drained
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (15-ounce) container ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups marinara sauce
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Add the thawed and drained spinach to the skillet, and cook for 2-3 minutes, stirring occasionally. Remove from heat and let cool slightly.
- In a large bowl, combine the cooked spinach mixture, chopped artichoke hearts, ricotta cheese, 1/2 cup of mozzarella cheese, Parmesan cheese, dried oregano, salt, and black pepper. Mix until well combined.
- Spread 1 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
- Fill each cooked pasta shell with the spinach and artichoke mixture and place them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells, and sprinkle the remaining 1/2 cup of mozzarella cheese on top.
- Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden brown.
- Let the stuffed shells cool for a few minutes before serving. Enjoy!
Spinach and Artichoke Stuffed Shells have a rich history rooted in Italian-American cuisine. This dish is a delightful fusion of flavors, combining the earthy taste of spinach and the tangy goodness of artichokes, all stuffed into tender pasta shells and baked to perfection. The origins of this dish can be traced back to Italian immigrants who settled in America, where they adapted traditional Italian recipes to incorporate local ingredients. Today, this dish is a beloved staple in Italian-American households and is often featured on the menus of Italian restaurants across the United States. Notable chefs like Lidia Bastianich and Giada De Laurentiis have popularized their own versions of this classic dish, adding their unique twists to the recipe. For the best Spinach and Artichoke Stuffed Shells, sourcing fresh spinach and artichokes is crucial, as they are the stars of the dish. Additionally, using high-quality ricotta and Parmesan cheese is essential for achieving a creamy and flavorful filling. While the traditional recipe calls for baking the stuffed shells in a marinara sauce, some chefs opt for a creamy Alfredo sauce for a decadent twist. Whether enjoyed at a cozy family dinner or savored at a renowned Italian eatery, Spinach and Artichoke Stuffed Shells continue to delight food enthusiasts with their comforting and indulgent flavors.
60 min
6
380 calories
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