Best 2 Artichoke Spinach Shells Recipes

Are you craving a delightful, flavorful dish that bursts with freshness and nutrients? Look no further than artichoke spinach shells, an irresistible pasta creation that combines the goodness of artichokes and spinach with a creamy, cheesy filling. These succulent shells are not only visually appealing but also packed with a harmonious blend of flavors and textures that will tantalize your taste buds. Whether you're a seasoned chef or a novice home cook, this detailed culinary guide will take you through the process of crafting this delectable dish, offering step-by-step instructions and valuable tips to ensure a perfect result. Get ready to embark on a culinary adventure and discover the secrets behind creating the ultimate artichoke spinach shells that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND ARTICHOKE STUFFED SHELLS

Spinach and Artichoke Stuffed Shells image

Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.

Provided by Food Network Kitchen

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

24 jumbo pasta shells (about 12 ounces)
10 ounces frozen chopped spinach, thawed, drained and squeezed dry
One 14-ounce can artichoke hearts, drained and roughly chopped
1 cup whole milk ricotta
8 ounces cream cheese, at room temperature
2/3 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 cup half-and-half
1 cup shredded mozzarella
2 tablespoons olive oil
1/3 cup panko
1/4 cup chopped fresh Italian parsley, optional

Steps:

Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.

ARTICHOKE SPINACH SHELLS

Artichoke Spinach Shells image

"I found this recipe in a magazine years ago," recalls Rachel Balsamo of Lewiston, Maine. "If you're looking for a vegetarian meal, it's wonderful as the main course. We like to serve it with hot dinner rolls and a salad."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

4 cups uncooked medium pasta shells
10 ounces fresh spinach, chopped
3 cups shredded cheddar cheese
1 can (14-1/2 ounces) Italian stewed tomatoes
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 cup sour cream
1/2 teaspoon garlic salt

Steps:

In a Dutch oven, cook pasta according to package directions for 5 minutes. Add spinach; cook, uncovered, for 6-8 minutes or until pasta is tender. Drain. In a large bowl, combine the remaining ingredients. Stir in pasta mixture. , Transfer to a 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 446 calories, Fat 18g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 709mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 4g fiber), Protein 20g protein.

Tips:

Use fresh ingredients whenever possible. Fresh artichokes and spinach will give your shells the best flavor.
Don't overcook the pasta shells. They should be aldente, or slightly firm to the bite.
Add plenty of cheese. The cheese will help to bind the ingredients together and create a creamy, flavorful sauce.
Don't be afraid to experiment with different fillings. You could add cooked chicken, sausage, or shrimp to the artichoke and spinach mixture.
Serve the shells with a side of marinara sauce or Alfredo sauce. This will add an extra layer of flavor and richness.

Conclusion:

Artichoke spinach shells are a delicious and versatile dish that can be enjoyed for lunch or dinner. They're perfect for a special occasion or a casual weeknight meal. With a few simple tips, you can make sure that your artichoke spinach shells turn out perfectly every time.