Spinach Artichoke Stuffed Shells
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15 oz. Galbani® Ricotta
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1 ½ cups Galbani® Mozzarella cheese, shredded and divided
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4 oz. baby spinach, finely chopped
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1-10 oz. jar marinated artichokes, drained and finely chopped
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¼ cup oil packed sun-dried tomatoes, drained and finely chopped
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¼ cup chopped fresh basil, plus more for garnish
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¼ cup chopped fresh parsley
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⅓ cup parmesan cheese, plus more for topping
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1 tsp. kosher salt
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¼ tsp. freshly ground pepper
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1-12 oz. package jumbo pasta shells
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2 Tbsp. extra virgin olive oil
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16 oz. marinara sauce
Preheat oven to 400F. Boil water on stovetop for pasta shells.
Once water is boiling, heavily salt your water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked). Drain pasta and run under cold water to cool off.
In a small bowl, mix ricotta cheese, ½ cup mozzarella, spinach, artichokes, sun dried tomatoes, basil, parsley, and parmesan until combined. Season to taste with salt and pepper.
Grease a 9×13” baking dish with the extra virgin olive oil. Add a thin layer of marinara sauce to the bottom of the dish, about ½ cup.
Fill each shell with heaping 2 Tbsp. ricotta mixture. Place shells in the prepared baking dish as you fill. Top with the remaining marinara sauce. Sprinkle with remaining mozzarella cheese, and a sprinkle of parmesan.
Cover the baking dish with foil and bake for 35 minutes. Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.
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15 oz. Galbani® Ricotta
-
1 ½ cups Galbani® Mozzarella cheese, shredded and divided
-
4 oz. baby spinach, finely chopped
-
1-10 oz. jar marinated artichokes, drained and finely chopped
-
¼ cup oil packed sun-dried tomatoes, drained and finely chopped
-
¼ cup chopped fresh basil, plus more for garnish
-
¼ cup chopped fresh parsley
-
⅓ cup parmesan cheese, plus more for topping
-
1 tsp. kosher salt
-
¼ tsp. freshly ground pepper
-
1-12 oz. package jumbo pasta shells
-
2 Tbsp. extra virgin olive oil
-
16 oz. marinara sauce
Preheat oven to 400F. Boil water on stovetop for pasta shells.
Once water is boiling, heavily salt your water and drop in the shells. Boil for 8 minutes (pasta will not be fully cooked). Drain pasta and run under cold water to cool off.
In a small bowl, mix ricotta cheese, ½ cup mozzarella, spinach, artichokes, sun dried tomatoes, basil, parsley, and parmesan until combined. Season to taste with salt and pepper.
Grease a 9×13” baking dish with the extra virgin olive oil. Add a thin layer of marinara sauce to the bottom of the dish, about ½ cup.
Fill each shell with heaping 2 Tbsp. ricotta mixture. Place shells in the prepared baking dish as you fill. Top with the remaining marinara sauce. Sprinkle with remaining mozzarella cheese, and a sprinkle of parmesan.
Cover the baking dish with foil and bake for 35 minutes. Uncover and broil until the cheese is golden. Garnish with fresh torn basil, if desired.
« Can’t find pecorino in the ingredient list—made without it and it’s GREAT! »
Mellie - 02/10/2024« I use a larger 9x13 or larger baking dish. Spray it and add 1 cup marinara sauce to bottom. I make this recipe of stuffed shells. Place in baking dish. Then I make a recipe of meatballs. Make 12 meatballs. Place them between the shells. Pour lots of sauce over entire dish. Sprinkle lots of cheese on top. Your choice. Then sprinkle Italian seasoning on top. Cover with foil. Bake 30 minutes. Uncover bake 20 minutes. Top should be bubbly and a little brown. If not bake 10 more minutes. Heat oven 350. »
Mary - 05/06/2024« I LOVED this recipe!! »
Jen G - 05/06/2024« This recipe was so good and easy to make. There was some time involved, of course, but the steps were easy to do and the results were worth it! My child did comment that she didn't care for the texture of the artichokes --there was more texture to this recipe than other stuffed shells. Definitely will make again! »
Caitlin - 10/14/2025