Artichoke and Spinach Stuffed Shells 

These creamy, savory stuffed shells are packed with nutrient-rich spinach, tangy artichokes, and a luscious ricotta filling. They’re baked to perfection with a bubbly marinara sauce, making this dish a comforting yet wholesome meal.

Servings: 4

Macros (Per Serving):

• Calories: 350
• Protein: 16g
• Fat: 12g
• Carbohydrates: 40g

Health Benefits

• Spinach: High in vitamins A, C, and K, as well as iron and antioxidants, spinach supports bone health and immunity.
• Artichokes: Rich in fiber and antioxidants, artichokes promote digestive health and support liver function.
• Ricotta Cheese: A good source of calcium and protein, ricotta is lighter than other cheeses while still providing creamy texture and flavor.
• Marinara Sauce: A low-calorie, lycopene-rich base that adds antioxidants and enhances heart health.

Ingredients:

• 12 jumbo pasta shells
• 1 cup ricotta cheese (or vegan ricotta)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan)
• 1/2 cup shredded mozzarella (or vegan mozzarella)
• 1 cup chopped fresh spinach
• 1/2 cup chopped artichoke hearts (canned or frozen, thawed)
• 1 egg (optional, for binding)
• 2 cups marinara sauce
• 1 tablespoon olive oil
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Cook the pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. In a mixing bowl, combine ricotta, Parmesan, mozzarella, spinach, artichokes, egg (if using), salt, and pepper. Mix until well blended.
4. Spread 1 cup of marinara sauce over the bottom of the baking dish.
5. Fill each pasta shell with the ricotta mixture and place them in the dish. Spoon the remaining marinara sauce over the shells.
6. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is melted.
7. Serve hot, garnished with fresh basil or parsley if desired.

Suggested Pairings

• Wine: A medium-bodied Chianti or a crisp Pinot Grigio complements the creamy filling and tangy marinara sauce.
• Beer: An amber ale or a wheat beer balances the dish’s richness.
• Nonalcoholic: Sparkling water with a splash of lemon juice and a few basil leaves creates a refreshing accompaniment.

This Artichoke and Spinach Stuffed Shells recipe is perfect for a cozy weeknight dinner or a special occasion. It’s easy to make, full of flavor, and offers a nutritious twist on classic comfort food.