Spinach Artichoke Stuffed Shells with Creamy Tomato Sauce
Jumbo pasta shells filled with a savory blend of spinach, artichoke, feta, and mozzarella, baked in a garlic-infused tomato sauce enriched with heavy cream. The shells soften while the cheese melts, creating a comforting vegetarian main dish with bright Mediterranean flavors from oregano, olives, and fresh parsley. Serve as a weeknight dinner for 4-6 people or a casual entertaining centerpiece. This version balances creamy and tangy elements while keeping preparation straightforward.
Ingredients
- 16 oz tomato sauce
- 15 oz jumbo shell pasta
- 8 ½ oz artichokes, water packed, drained, water squeezed and choppedsun-dried tomatoes0.5vegan option
use 4 oz, adds richness
- 3 ½ oz spinach, frozen, thawed, water squeezed and chopped
- 1 cup feta cheese
- 1 cup mozzarella cheese, shredded
- 1 tbsp garlic, minced
- 2 tbsp olive oil
- 4 tbsp olives, green or black, minced
- ½ tsp chili flakes
- 2 tsp oregano
- ¼ cup parsley, fresh, chopped
- ¼ cup heavy cream
- salt(optional)
- black pepper(optional)
Instructions
- 1
Preheat oven to 400F. Spray baking sheet and 10-inch round baking dish with cooking oil spray.
- 2
Bring salted water to rolling boil. Cook jumbo shells 9 minutes until al-dente. Drain and spread spaced apart on baking sheet.
- 3
Combine artichokes, spinach, feta, olives, 2 tbsp parsley, 1 tsp oregano, salt, pepper, and half the mozzarella in bowl. Mix well.
- 4
Spread half tomato sauce in baking dish. Stir in garlic, remaining oregano, 1 tbsp olive oil, and chili flakes. Add heavy cream and swirl to combine.
- 5
Stuff each shell with about 1 tbsp filling. Arrange stuffed shells in spiral pattern in baking dish.
- 6
Top shells with remaining tomato sauce. Season with salt and pepper. Drizzle remaining 1 tbsp olive oil and top with remaining mozzarella. Cover loosely with foil.
- 7
Bake 30 minutes until sauce bubbles and cheese melts. Rest 5 minutes. Garnish with fresh parsley and serve.
Tips
Squeeze moisture from thawed spinach and drained artichokes thoroughly to prevent watery filling and soggy shells.
Cook shells to just al-dente so they hold filling without falling apart during baking.
Swirl heavy cream into sauce for visual appeal and creamier mouthfeel without needing extra ingredients.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350F for 15-20 minutes until warm throughout.
Assemble through topping step, cover, and refrigerate up to 12 hours. Bake directly from cold; add 5-10 minutes to baking time.
Serve warm with crusty bread and a green salad dressed with lemon vinaigrette. Pairs well with dry white wine like Pinot Grigio.
Common Mistakes
Do not skip squeezing moisture from spinach and artichokes to avoid soggy, watery filling.
Do not overcook shells beyond al-dente to avoid mushy pasta that falls apart.
Do not skip the 5-minute rest to allow sauce to set slightly and shells to firm up for easier plating.
Substitutions
Dairy-Free Swaps
Vegan Options
use 4 oz, adds richness
General Alternatives
FAQ
Can I make this ahead and freeze?
Yes. Assemble completely, wrap tightly in foil and plastic wrap, and freeze up to 1 month. Thaw overnight in refrigerator, then bake as directed, adding 10-15 minutes to baking time.
What if I don't have jumbo shells?
Use large shells or manicotti tubes. Reduce cooking time by 1-2 minutes for smaller shells. Manicotti may need spoon or piping bag to fill.
Can I use fresh spinach instead of frozen?
Yes, use about 2.5 cups fresh spinach (roughly 2.5 oz). Wilt in skillet with 1 tbsp olive oil, then squeeze dry before mixing into filling.