Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells

Pasta shells stuffed with spinach artichoke dip for a different take on the classic stuffed shells meal. 

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, and 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. These are so easy to make and go a long way. We usually have leftovers for lunch the next day.

My favorite part of this meal is how cheesy the whole thing is. The 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?

Step by Step

Start by boiling the shells as directed. For this, I have learned the hard way that the store-brand shells tend to break a lot easier than the name brand. You want to boil the shells so that they are soft, but not overcooked. Since they are still going to bake, it’s ok to be slightly undercooked. If they are too soft, they’ll break as you try to stuff them.

Meanwhile, in a large stock pot, heat some oil over medium-high heat. Then add the chopped artichoke to the pan, cooking for just a few minutes.

Spinach and Artichoke Stuffed Shells

Lower the heat down to medium, and add the spinach. Cook, stirring constantly, until the spinach wilts.

Spinach and Artichoke Stuffed Shells

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

Spinach and Artichoke Stuffed Shells

Move the artichoke mixture into a bowl and let it cool for just a few minutes so it isn’t too hot to work with.

Spinach and Artichoke Stuffed Shells

I like to set my work area up with the shells to the right, the artichoke mixture in the middle, and the glass dish to the left. Grab a shell, and put a scoop of filling inside it, then lay it in the pan. Continue the same with all the shells.

Spinach and Artichoke Stuffed Shells

Top the shells with more mozzarella and parmesan cheese.

Spinach and Artichoke Stuffed Shells

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

Spinach and Artichoke Stuffed Shells


Spinach and Artichoke Stuffed Shells

Spinach and Artichoke Stuffed Shells

Pasta shells stuffed with spinach artichoke dip for a different take on the classic stuffed shells meal. 
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course: Main Dish
Cuisine: American
Keyword: artichoke, cream cheese, pasta, spinach
Servings: 6 servings
4.75 from 8 votes


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


  • Preheat oven to 350F
  • Cook shells as directed
  • Meanwhile, in a large stock pot, heat oil over medium-high heat
  • Add the artichokes and cook for a few minutes
  • Lower the heat to medium and 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
Calories 440 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 12g60%
Cholesterol 64mg21%
Sodium 698mg29%
Potassium 291mg8%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 2g2%
Protein 19g38%
Vitamin A 3295IU66%
Vitamin C 14.6mg18%
Calcium 405mg41%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

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Spinach and Artichoke Stuffed Shells
Spinach and Artichoke Stuffed Shells
Spinach and Artichoke Stuffed Shells

41 thoughts on “Spinach and Artichoke Stuffed Shells”

  1. 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.

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

  3. 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.

  4. 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.

    1. 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.

  5. 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.

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