Five spinach and artichoke stuffed shells piled on a round white plate next to a white casserole dish with more shells and a white and blue towel behind all on a wooden surface (with logo overlay)

Spinach and Artichoke Stuffed Shells

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Make pasta shells stuffed with spinach artichoke dip for a delicious Meatless Monday meal. They are cheesy, warm, and delicious!

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One day, I saw a recipe online for Spinach and Artichoke Stuffed Shells and decided we could make that ourselves. I’ve only ever made stuffed shells one way, with marinara, spinach, ricotta cheese, and mozzarella cheese. I never even thought about there being multiple ways to stuff pasta shells. And it came out really good!

I based the filling off of my regular spinach and artichoke dip recipe, then combined that with the way I made my regular stuffed shells recipe. These are so easy to make and go a long way. We usually have leftovers for lunch the next day.

I have learned the hard way that the store-brand shells tend to break a lot easier than the name-brand. I only buy Barilla brand when I know I am using them for stuffed shells.

My favorite part of this meal is how cheesy the whole thing is. The tasty filling is full of three different kinds of cheese and topped with more cheese before it’s cooked. And the spinach makes it healthy then, right?

Garnish Options

  • Fresh basil
  • Red pepper flakes
  • Ground black pepper
  • More parmesan cheese
  • Sour cream
  • Tomato sauce
  • Lemon zest
  • Garlic powder

Spinach and Artichoke Stuffed Shells Step by Step

Ingredients

  • 6 oz jumbo pasta shells
  • 1 tbsp olive oil
  • 8 oz artichoke hearts (drained and chopped)
  • 5 oz fresh baby spinach leaves
  • 8 oz cream cheese
  • 1 1/2 cup mozzarella cheese (shredded)
  • 1 cup Parmesan cheese (shredded)

Preparation

Start by boiling the jumbo shells according to the package directions until al dente. You want to boil the shells so that they are soft, but not overcooked. Since they are still going to bake, it’s okay to be slightly undercooked. If they are too soft, they’ll break as you try to stuff them. When finished, drain pasta then run the pasta under cold water to stop them from cooking. 

Pasta shells in warm water in a saucepan over a wooden surface

Meanwhile, in a large stockpot or deep-sided large skillet, heat a tablespoon of olive oil over medium heat. Then add the chopped artichoke to the pan, cooking for just a few minutes.

Chopped artichoke hearts in oil in a large stockpot on a wooden surface

Add the spinach. Cook, stirring constantly, until the spinach wilts.

Chopped artichoke hearts with wilted spinach leaves in oil in a large stockpot on a wooden surface

Add in the cream cheese, mozzarella cheese, and parmesan cheese. Stir it continuously to melt the cheese, making sure it doesn’t stick to the bottom and burn.

Chopped artichoke hearts and wilted spinach leaves with melted cheeses in a large stockpot on a wooden surface

Move the artichoke mixture into a large bowl and let it cool for just a few minutes so it isn’t too hot to work with. Grab a shell, and put a scoop of filling inside it, then lay it in a casserole dish. Continue the same with all the shells making a single layer in the bottom of the dish.

Pasta shells stuffed with spinach and artichoke mixture in a line in a white casserole dish on a wooden surface

Cover the top of the shells with more mozzarella and parmesan cheese.

Pasta shells stuffed with spinach and artichoke mixture in a line topped with shredded cheese in a white casserole dish on a wooden surface

Bake at 350F for about 15-20 minutes, or until the cheese is all melted. 

Five spinach and artichoke stuffed shells piled on a round white plate next to a white casserole dish with more shells and a white and blue towel behind all on a wooden surface (vertical)

Spinach and Artichoke Stuffed Shells Leftovers

Storage: Keep leftovers in an airtight container in the refrigerator for 2-3 days.

Reheating: These are best when reheated in the oven but also work well in the microwave.

Recipe

Originally Published On: January 23, 2019

Last Updated On: October 16, 2023

Pasta shells stuffed with spinach and artichoke mixture in a line topped with shredded cheese in a white casserole dish on a wooden surface

Spinach and Artichoke Stuffed Shells

Make pasta shells stuffed with spinach artichoke dip for a delicious Meatless Monday meal. They are cheesy, warm, and delicious!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
artichoke
|
cream cheese
|
pasta
|
spinach
Servings: 20 shells
5 from 7 votes

Ingredients

  • 6 oz pasta shells
  • 1 tsp olive oil
  • 8 oz artichoke hearts (drained and chopped)
  • 5 oz baby spinach leaves
  • 8 oz cream cheese
  • 1 1/2 cup mozzarella cheese (shredded)
  • 1 cup Parmesan cheese (shredded)

Recommended Equipment

Instructions

  • Preheat the oven to 350F
  • Cook the shells as directed
  • Meanwhile, in a large stockpot, heat oil over medium heat
  • Add the artichokes and cook for a few minutes
  • Add the spinach leaves, stirring constantly until wilted
  • Mix in the cream cheese, 1 cup mozzarella, and 1/2 cup parmesan, stirring constantly until they are melted
  • Stuff the cooked shells with the artichoke mixture and layer in a baking dish
  • Sprinkle with the rest of the cheese
  • Bake for about 15-20 minutes, until the cheese has melted
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Nutrition Facts
Spinach and Artichoke Stuffed Shells
Amount Per Serving (5 shells)
Calories 655 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 21g105%
Cholesterol 113mg38%
Sodium 1092mg46%
Potassium 426mg12%
Carbohydrates 40g13%
Fiber 3g12%
Sugar 4g4%
Protein 29g58%
Vitamin A 5131IU103%
Vitamin C 22mg27%
Calcium 619mg62%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Other Spinach and Artichoke Recipes to try

64 thoughts on “Spinach and Artichoke Stuffed Shells”

    1. Stephanie

      Stuffed shells are so yummy, and so filling! It’s not as hard as it looks. Just make sure you get a good brand of pasta so they don’t fall apart when stuffing.

      Reply
  5. Rose

    I like this recipe because I never thought to stuff shells with anything other then the traditional flavors. I do like spinach and could make up half with artichokes. I haven’t made sruffed shells in a long time.

    Reply
  7. Daisy

    This sounds absolutely delicious! I need to make this with my little boy because spinach is his absolutely fave thing to eat!!

    Reply
  10. David Elliott

    5 stars
    It’s funny, it was National Artichoke Day this last week and I was looking for a great recipe. I wish I had seen this before. This looks delicious and creamy. I’ll have to try it out.

    Reply
  11. Nicole Gilbert

    5 stars
    Cheese, cheese and more cheese. That’s really the best way to make any meal amazing. I wish I wasn’t lactose intolerant. I’m so sad watching other people eat these badass meals.

    Reply
    1. Stephanie Lynch

      I have always loved cheese. I said if I ever had to cut dairy that’s what I would miss the most. I do have a friend who is allergic to milk, so we’ve had to compromise on meals when she is over and have made it work pretty well.

      Reply
  23. Elizabeth O

    5 stars
    Now here’s a dish I can get behind on a cold winter day. It looks divine and I bet it tastes just as good. Artichokes and spinach.Yummy.

    Reply
  27. Jolina

    This looks delicious! Just the kind of variety we need in our weekly meal plan. I wonder if we can add shredded chicken of some sort?

    Reply
  30. Flossie McCowald

    OMG these look soooo incredible! I totally want to make these. The next time we emerge to go to the grocery store (3-4 weeks from now? – we’re pretty much on lockdown/treating ourselves as such here), will have to pick up the ingredients we don’t have!

    Reply
    1. Stephanie

      Hah, same here! We are making a lot of pantry meals and scrounging up something for dinner. I hate preparing lunches for the boys (they get school lunch usually) so that’s been hardest on me for food since they are home for at least a few more weeks.

      Reply
  32. Neely Moldovan

    This sounds so so good right now. We bought a ton of spinach artichoke dip from trader joes! Now I want to stuff shells with it!

    Reply

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