Spinach and Artichoke Stuffed Shells
A delightful combination of creamy ricotta and earthy vegetables nestled inside tender jumbo pasta shells, perfect for family gatherings.
Ingredients
Filling ingredients
- 2 tbsp butter This will help create a rich and creamy sauce.
- 1/2 piece sweet onion, diced Adds a sweet, aromatic base to the filling.
- 2-3 cloves garlic, minced Infuses the dish with a savory depth.
- 10 oz frozen spinach, thawed and strained Provides a vibrant green color and nutritional value.
- 15 oz whole artichoke hearts, chopped and strained Contributes a unique texture and flavor.
- 15 oz whole milk ricotta Offers a creamy, luscious filling.
- 1/2 cup shredded mozzarella cheese Melts beautifully for that cheesy goodness.
- 1 piece egg Helps bind the filling together.
- 1/2 tsp salt Enhances the flavors of the filling.
- 1 tsp Italian seasoning Adds a blend of herbs for a classic Italian touch.
- 20-25 pieces jumbo shells, cooked The sturdy vessel for your filling.
Creamy white sauce ingredients
- 2 tbsp butter For the creamy white sauce.
- 2 tbsp flour Helps thicken the sauce.
- 1/2 cup vegetable broth Adds flavor and moisture to the sauce.
- 1 cup whole milk Creates a rich, creamy consistency.
- 1/4 cup parmesan cheese Introduces a nutty flavor.
- 1/4 tsp mustard powder A subtle addition for depth.
- 1 tsp salt For seasoning the sauce.
- 1/2 tsp black pepper Adds just the right amount of heat.
- 1/4-1/2 cup more mozzarella to top For an extra cheesy finish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) to ensure that your dish will bake evenly.
- In a mixing bowl, combine the ricotta cheese, egg, and shredded mozzarella. Whisk until well mixed.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once melted, add the diced onions and sauté until translucent, about 3-4 minutes. Add in the minced garlic and cook for an additional minute until fragrant.
- Stir in the thawed and strained spinach along with the chopped artichoke hearts. Cook until warmed through, then remove from heat. Pour this mixture into the ricotta mixture. Add the Italian seasoning and salt, mixing until well combined.
- Take your cooked jumbo shells and gently fill each one with the ricotta and vegetable mixture. Arrange them snugly in an 8x8 dish or a slightly larger baking dish.
- Using the same saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add 2 tablespoons of flour and cook while stirring for about a minute to create a roux.
- Gradually pour in the vegetable broth while whisking consistently to avoid lumps. Continue whisking until thickened, then add the milk in the same manner. Lastly, stir in the parmesan cheese, mustard powder, salt, and black pepper until the sauce is thick and creamy.
- Pour the creamy sauce all over the stuffed shells, ensuring they are well covered. Top with additional shredded mozzarella cheese.
- Place the dish in the preheated oven and bake for about 20 minutes. For a beautifully browned top, switch to broil for the last 3-5 minutes.
- Let it sit for a few minutes before serving and enjoy the rich flavors and comforting textures!
Notes
For extra flavor, add a dash of red pepper flakes to your filling for a hint of heat. Prepare the stuffed shells the day before and store them in the refrigerator if needed.