spinach and artichoke heart stuffed shells

Our family just loves a good stuffed shell. We started changing up the filling when we would make them, swapping red sauce for white sauce and adding veggies to the cheese filling. The result – a satisfying and delicious hearty meal! These stuffed shells are filled with ricotta cheese, spinach, and baby artichoke hearts, drenched in a creamy sauce and then baked.

spinach and artichoke heart stuffed shells

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• Author: Salt and Share
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6-8 servings
• Category: Main Dishes
• Method: Baking
• Cuisine: Italian

Ingredients

Stuffed shells

• 2 eggs
• 2 15 oz containers ricotta cheese
• 1 cup mozzarella, shredded
• 1 cup parmesan cheese, grated
• 1 teaspoon salt
• ⅛ teaspoon pepper
• 1 14 oz can of artichoke hearts, chopped
• 1 cup frozen spinach, thawed and drained
• 12 oz box of shells, cooked and drained

Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• ¾ cup chicken broth (can also use vegetable broth)
• ½ cup half and half
• ¼ cup parmesan, grated
• ⅛ teaspoon pepper

Instructions

1. Preheat oven to 350 degrees.
2. In large bowl, beat eggs, add ricotta, mozzarella, parmesan, artichoke hearts, spinach, salt and pepper. Fill shells with 1-2 T of cheese mixture. Place in oven proof skillet or 9 x 13 pan.
3. Make sauce. Melt butter on stove over low heat. Add flour and combine until mixture forms a paste. Add chicken broth, whisking constantly until it is incorporated. Add half and half, increase heat and cook, continuing to whisk to ensure no lumps are formed. Sauce will thicken. Add parmesan and pepper. Remove from heat and pour over shells. Sprinkle with additional parmesan, if desired.
4. Bake 25 minutes or until bubbly.