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Photo of Spinach and Artichokes Stuffed Shells by Linsy Patel at BetterButter

Spinach and Artichokes Stuffed Shells

Linsy Patel
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Spinach and Artichokes Stuffed Shells RECIPE

Compare to regular pasta in tomato sauce we like stuff varieties of pasta, like manicotti, lasagna, shells. No offence to regular pasta , it comes very handy when you have to prepare dinner in hurry

Recipe Tags

  • Veg
  • Medium
  • Christmas
  • Italian
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. 1/2 box of Barilla Jumbo Shells
  2. 220g spinach, frozen and thawed
  3. 220g Artichokes in oil
  4. 2 cups of Ricotta - I used my Home Made you can use part skim or full fat
  5. 1 carrot, shredded
  6. 7 big cloves of Garlic, chopped
  7. 1/4 cup Frozen corn
  8. 1/2 White onions, chopped
  9. 1 Green Chili, chopped
  10. 1 tsp Oregano
  11. 1 tsp Red pepper flakes
  12. 1/4 cup Parmesan cheese
  13. 220g Mozzarella cheese
  14. 1 bottle of your favorite Marinara sauce
  15. Freshly cracked black pepper
  16. salt to taste


  1. Cook jumbo shells as per box instructions.Keep it aside. Pre heat the oven at 375 F.
  2. In a bowl, Add spinach, chopped artichokes, carrot, garlic, onion, corn, chili. Add ricotta, parmesan cheese, mozzarella , oregano, red flakes, salt and mix it
  3. Add ricotta, parmesan cheese, mozzarella , oregano, red flakes, salt and mix it very well. check the seasoning before you stuff the shells .
  4. Take your baking dish and spread two big spoons of marinara sauce in it. Now take one shell and fill it generously , remember you have to eat it so don't be so mean and use less stuffing
  5. Line up all stuffed shells and add more mozzarella cheese on top and marinara sauce on it. You can use less or more sauce and cheese as per your likes. I don't like too much so I just sprinkle it.
  6. At this point you can covered it and freeze it and use it when ever you need it. Cover with aluminium foil and bakeit for 25-30 minutes then take it out foil and bake it for 5-10 minutes more.
  7. Take it out from the oven, let it cool for 5 minutes and serve it hot with garlic bread and wine.

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Sujata Limbu
Sujata Limbu   Dec-28-2015

Would definitely try this soon :D

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