Wednesday, January 22, 2014

Spinach and Artichokes Stuffed Shells

Compare to regular pasta in tomato sauce we like stuff varieties of pasta, like manicotti, lasagna, shells. No offence to regular pasta , it comes very handy when you have to prepare dinner in hurry. But this dishes are always a special to us and best thing about this is you can make it and froze it and when ever you are ready to eat, just bake it or take it to your get to gather. Who don't like spinach and artichokes dip? I love it so when I was thinking what to make for Sunday diner, I thought this will be perfect to use my home made ricotta too. You need to plan in advance for such dishes, I planned my whole week's menu on Monday and then I do my grocery shopping, from Indian as well as American supermarket. so there is no way like I have nothing in my fridge or pantry. So about this dish, you love that dip , so imagine that dip with hot marinara sauce and ooey gooey cheese coming out from those shells, pair it with home made garlic bread and red wine, diner is done. For variety I added few more vegetables too. You can omit that and just keep spinach and artichoke, that's fine too.

Ingredients :

Half box of Barilla Jumbo Shells - didn't wanted to store so use only half
1 8 oz. box frozen and thawed spinach
2 4 oz. glass bottle of artichokes in oil
2 cups of Ricotta - I used my  Home Made  you can use part skim or full fat
1 shredded carrot
7 big cloves of garlic chopped
1/4 cup frozen corns
1/2 white onions chopped
1 green chili chopped
1 tsp. oregano
1 tsp. red pepper flakes
fresh cracked black pepper
1/4 cup parmesan cheese
salt to taste
8 oz. bag of mozzarella cheese
1 bottle of your favorite marinara sauce


Cook jumbo shells as per box instructions.

Keep it aside.
Pre heat the oven at 375 F.

In a bowl, Add spinach, chopped artichokes, carrot, garlic, onion, corn, chili.
Add ricotta, parmesan cheese, mozzarella , oregano, red flakes, salt and mix it very well. check the seasoning before you stuff the shells .

Take your baking dish and spread two big spoons of marinara sauce in it.
Now take one shell and fill it generously , remember you have to eat it so don't be so mean and use less stuffing.
line up all stuffed shells and add more mozzarella cheese on top and marinara sauce on it.
You can use less or more sauce and cheese as per your likes. I don't like too much so I just sprinkle it.
At this point you can covered it and froze it and use it when ever you need it.

Covered with aluminum foil and baked it for 25-30 minutes and take it out foil and baked it for 5-10 minutes more.
Take it out from the oven, let it cool from 5 minutes and serve it hot with garlic bread and wine.
put rest back in oven so it stays warm.

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  1. this is a good snack... we don't get these large shells here though...

  2. Super delicious and lovely snack Linsy...

  3. Wow yummy looking dear loved it <3

  4. Its been ages since I made stuffed shells. Your recipe sounds delicious and pictures are tempting.

  5. Nice version esp with stuffed shells, something new to me yet I'm loving it. Will be a good chance compared to the loads of rice I eat everday.

  6. Very healthy for kids eating just pasta ?.Where do u get such big shells ?.I too love to eat them for dinner :)

    1. I buy my American grocery from Shoprite, but you can get this from Stop n shop too.

    2. Thats a quick reply .Many thnks linsy

  7. That's a great recipe Linsy, very different, and full of deliciousness.

  8. love this dish..yummy..never tried it...bookmarked it..

  9. something new to me and I'm loving it.. I ve to search if i get these jumbo shells here..

  10. Looks really delicious and yummy.

  11. Looks so awesome... I wish I can have some

  12. The stuffed shells look awesome!! I want to try it soon!!

  13. The look excellent... will try them for sure... :)

  14. I love Stuffed Shells and your delicious vegetarian Spinach and Artichoke version looks wonderful! Tasty and wholesome - this is my kind of recipe :-)


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