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Dairy
Easy
1 Hour
Diets 
Creamy, cheesy, and deeply satisfying, these spinach–artichoke stuffed shells take everything you love about the classic dip and turn it into a comforting baked pasta. Each bite is soft, savory, and full of flavor, with just enough garlic and shallot to keep things interesting. It’s an easy, crowd-pleasing dairy dish that feels a little more elevated than your standard pasta night.
20 jumbo pasta shells, cooked al dente and drained
10 ounces Beleaves Spinach, defrosted and squeezed as dry as possible
15 ounces frozen artichoke bottoms, defrosted and minced
15 ounces whole milk ricotta cheese
1 shallot, minced
2 garlic cloves, finely minced or grated
6 ounces Parmesan cheese
12 ounces shredded mozzarella cheese, divided
1 teaspoon lemon zest
1 large egg
2 and 1/2 cups Tuscanini Alfredo Sauce
1/4 cup milk
1 tablespoon oil or butter
1 cup Gefen Bread Crumbs
1 teaspoon washed and chopped fresh parsley
Cook the pasta shells according to the package directions. Drain and rinse under cool water.
Meanwhile, in a large bowl, combine the spinach, artichoke, ricotta, shallot, garlic, two ounces of the alfredo sauce, and four ounces of the mozzarella. Mix well and season, to taste, with salt, pepper, and lemon zest. Mix in the egg.
Preheat oven to 350 degrees Fahrenheit.
Pour the remaining Alfredo sauce into a pan. Add in the milk and grated Parmesan.
Cook over a low flame, stirring often, until smooth.
Butter a 9 x 13-inch baking dish and pour half of the alfredo sauce into the bottom of the dish.
Fill the pasta shells with the ricotta filling and place them in the cream sauce in the baking dish. Pour the remaining sauce over them as evenly as possible and top with the remaining grated mozzarella cheese.
Cover and transfer to the oven and bake for 25 minutes. Uncover and bake an additional 10 minutes, or until bubbly and golden in spots. If desired, broil the top for a minute, watching carefully, until a deeply golden crust forms on top of the shells.
Cool in the pan for about 10 minutes.
Heat the oil or butter in a pan. Add the breadcrumbs, stir continuously until golden and fragrant. Mix in the fresh parsley.
Sprinkle the mixture over the stuffed shells and serve.
Sponsored by Tuscanini
Photography by Sara Goldstein
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