Spinach Artichoke Stuffed Shells are your favorite dip… turned into a weeknight pasta bake. You get tender jumbo shells packed with a creamy, cheesy spinach-artichoke filling, all nestled in warm marinara and baked until bubbly. Every bite is rich, garlicky, and just a little tangy from the sauce. It’s the kind of dinner that feels special, but is totally doable on a busy night.
Spinach Artichoke Stuffed Shells are one of those meals people always ask about. It’s like bringing the party appetizer to the dinner table, and trust me—no one is mad about it.
The best part? The filling is super simple: ricotta + cream cheese + spinach + artichokes, with plenty of garlic and Parmesan for that bold flavor. Bake it all together and the edges get a little golden, the sauce gets cozy and thick, and you’ve got a better-than-restaurant pasta bake.
If you want a make-ahead dinner for guests, meal prep lunches, or a kid-approved easy weeknight dinner, Spinach Artichoke Stuffed Shells check every box. And yes—this Spinach Artichoke Stuffed Shells recipe is forgiving, so you can make it your way.
Why You’ll Love This Spinach Artichoke Stuffed Shells
- Dip-to-dinner magic. All the flavor of spinach artichoke dip, but filling enough for a real easy weeknight dinner.
- Creamy, cheesy center. The ricotta and cream cheese make the filling thick and luscious so it stays inside the shells.
- Freezer-friendly. This pasta bake holds up great for make-ahead meals and busy weeks.
- Great for a crowd. It’s a simple baked pasta that feels “fancy” on the table.
- Customizable. Add chicken pieces, swap sauces, or sneak in extra veggies without stress.
Ingredients for Spinach Artichoke Stuffed Shells
For the shells + sauce
- Jumbo pasta shells (about 20–24). These are your “pockets” for the creamy filling.
- Swap: manicotti tubes work too (a little messier, still delicious).
- Marinara sauce (24 ounces). Adds tang and keeps everything saucy.
- Swap: vodka sauce or a simple tomato basil sauce.
- Mozzarella cheese (8 ounces, shredded). Melts into that bubbly top layer.
- Tip: freshly shredded melts smoother than pre-shredded.
For the spinach-artichoke filling
- Ricotta cheese (15 ounces). The base that makes the filling soft and creamy.
- Swap: cottage cheese (blended) for a lighter vibe.
- Cream cheese (4 ounces, softened). Adds “dip-like” richness and helps the filling stay thick.
- Swap: mascarpone, or use extra ricotta if you need to.
- Parmesan cheese (1/2 cup, grated). Brings salty, nutty flavor.
- Swap: pecorino Romano for a sharper bite.
- Spinach (10 ounces frozen, thawed and squeezed dry). Adds color and a mild earthy flavor.
- Swap: fresh spinach sautéed down, then chopped and drained.
- Artichoke hearts (14 ounces, drained and chopped). The tangy, briny star.
- Swap: extra spinach if you’re out (still great).
- Garlic (3 cloves, minced). Makes it taste bold, not bland.
- Italian seasoning (1 teaspoon). Easy shortcut for herby flavor.
- Salt + black pepper. Season the filling so it tastes good before baking.
- Red pepper flakes (optional). For a gentle little heat.
How to Make Spinach Artichoke Stuffed Shells
- 1. Boil the jumbo shells in salted water until just barely al dente (about 1–2 minutes less than the box says). Drain and rinse with cool water so they stop cooking. (Overcooked shells tear easily—don’t skip this.)
- 2. Mix the filling in a large bowl: ricotta, softened cream cheese, Parmesan, garlic, Italian seasoning, salt, pepper, spinach (well-squeezed), and chopped artichokes. Stir until thick and creamy.
- 3. Spread about half the marinara in a 9×13-inch baking dish. Stuff each shell with a heaping tablespoon or two of filling and nestle them into the sauce.
- 4. Top with the remaining marinara (spoon it between shells so the filling stays visible) and sprinkle mozzarella over everything.
- 5. Bake at 375°F for 25–30 minutes, until the sauce is bubbling and the cheese is fully melted. If you want a golden top, broil for 1–2 minutes at the end—watch closely.
- 6. Rest for 5–10 minutes, then finish with basil and extra Parmesan. If it looks a little “loose” right out of the oven, the rest time helps it set up.
Tips for Perfect Spinach Artichoke Stuffed Shells
- Squeeze the spinach really dry so the filling stays thick and not watery.
- Slightly undercook the shells so they don’t turn mushy after baking.
- Taste the filling before stuffing. If it tastes a bit flat, add a pinch more salt or Parmesan.
- Don’t drown the shells in sauce on top—spoon sauce around them so they bake evenly.
- For extra creamy centers, let the cream cheese fully soften before mixing.
Variations & Substitutions
- Add chicken pieces (cooked, chopped) to the filling for a high-protein dinner.
- Use Alfredo or vodka sauce for a richer, copycat restaurant dish feel.
- Make it spicy with extra red pepper flakes or a drizzle of hot honey after baking.
- Go gluten-free with gluten-free jumbo shells (cook gently; they’re more fragile).
- “Lazy” version: skip stuffing and mix the filling with cooked pasta, sauce, and cheese, then bake like a casserole.
Make-Ahead & Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Reheat: Microwave in 60–90 second bursts, or cover and warm in a 350°F oven until hot. If the sauce thickens, add a splash of water or marinara.
- Make-ahead: Assemble the dish up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time.
- Freeze: Freeze unbaked (best) or baked shells for up to 3 months. Thaw overnight in the fridge, then bake covered at 375°F until hot and bubbly.
What to Serve With It
- Garlic bread or crusty bread for scooping up extra sauce
- A crisp Caesar salad or simple arugula salad
- Roasted broccoli, zucchini, or asparagus
- A light lemony vinaigrette salad to balance the creamy filling
Reader Review: “Made these for Sunday dinner and my whole family went back for seconds. The filling tastes exactly like the dip—so creamy and flavorful!”
If you make this Spinach Artichoke Stuffed Shells, I’d love to hear how it went! Leave a rating, drop a comment, and share a photo. What would you add—extra garlic, spicy peppers, or chicken pieces?