Spinach Artichoke Stuffed Shells With Marinara
Indulge in a Cheesy Spinach Artichoke Delight! Are you a fan of classic Italian flavors with a twist? If so, get ready to tantalize your taste buds with this mouthwatering Spinach Artichoke Stuffed Shells with Marinara recipe!
Creamy spinach artichoke dip, perfectly cooked jumbo shells, and a rich marinara sauce come together to create a dish that will leave you and your loved ones craving for more. Let's dive into this delightful culinary adventure!
With the Spinach Artichoke dip already being made, this looks like it took WAYYYY more effort than it did. I love serving this for my Vegetarian dinner guests. It’s always a hit!
How to Make Spinach Artichoke Stuffed Shells With Marinara:
Start by preheating your oven to 350 degrees. In a large pot, bring water to a boil and cook the jumbo shells according to the package instructions. Be sure to add a generous amount of salt to the boiling water to enhance the flavor of the pasta. Cook the shells until they are al dente, as they will continue to cook slightly in the oven later. Drain the shells and set them aside. If you are in a rush, you can run cool water over the shells so they can be handled faster. Otherwise it’s a good 10 minutes for them to cool down enough to handle.
In a mixing bowl, combine the pre-made spinach artichoke dip from the two packages. The creamy, tangy flavor of the dip is the perfect base for our stuffed shells. Mix in about half a cup of shredded Italian blend cheese into the filling to add an extra layer of cheesy goodness.
Using a spoon, carefully stuff each cooked jumbo shell with the spinach artichoke filling. Don't be afraid to be generous with the filling! Arrange the stuffed shells in a 9 x 13 baking dish that you’ve covered the bottom with marinara sauce - about half to 3/4 a jar, making sure they fit snugly.
Melt a 4 tablespoons of butter in a small saucepan over medium heat or microwavable dish. Once melted, add a half cup of bread crumbs and cook them until they turn golden brown. Or just mix in the microwavable dish to save time and dishes. This crispy breadcrumb topping will add a delightful crunch to our creamy stuffed shells.
Pour the marinara sauce evenly over the middle of the stuffed shells in a “line” of sorts. This looks prettier and the exposed shells will crisp up nicely in the oven. The marinara sauce will infuse the dish with a tangy tomato flavor that complements the richness of the spinach artichoke filling. Sprinkle the toasted breadcrumb mixture generously over the top (again in a line of sorts), followed by another small layer of shredded Italian blend cheese (in a line).
Place the dish uncovered in the preheated oven and bake for about 30 minutes, or until the sauce is bubbly, and the cheese is melted and slightly golden brown.
Garnish the dish with fresh basil leaves for a burst of color and herbaceous aroma. The aromatic basil beautifully complements the flavors of this Italian-inspired dish.
Spinach Artichoke Stuffed Shells With Marinara Recipe tips & tricks
Use Your Favorite Meat Sauce: if you are not Vegetarian and want to add more protein to this meal, swap out the Marinara sauce for your favorite meat sauce.
Try a New Dip: For this recipe we love the color combo of the green spinach with the red marinara sauce, however there are some amazing pre-made dips out there to try! If you like spicy, perhaps swap for an Artichoke Jalepeño dip?
more yum:
HI THERE, I'M APRIL AND WELCOME TO MY KITCHEN!
Cooking for the people I love brings me so much joy. I hope you enjoy some of my favorite recipes, tips & tricks, plus some laughs along the way. Everything is cooked with love in Sammamish, WA. Keep in touch!
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SPINACH ARTICHOKE STUFFED SHELLS WITH MARINARA
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins
We love this meal when hosting friends. It’s also great for any vegetarians in your life. Super easy to make, yet looks super duper gourmet!
Ingredients
1 Box of Jumbo Shells (12 oz)
1 and 1/2 Jar of Marinara Sauce of choice
2 12 oz containers of pre-made Spinach Artichoke Dip
3/4 Cup Shredded Mozzarella, Parmesan, or Italian Blend Cheese
3/4 Cup Italian Bread Crumbs
3 Tbsp Butter
Julienned Basil, parsley, or other fresh herbs for garnishing
Instructions
Preparing the Jumbo Shells: Start by preheating your oven to 375°F (190°C). In a large pot, bring water to a boil and cook the jumbo shells according to the package instructions. Be sure to add a generous amount of salt to the boiling water to enhance the flavor of the pasta. Cook the shells until they are al dente, as they will continue to cook slightly in the oven later. Drain the shells and set them aside.
Making the Filling: In a mixing bowl, combine the pre-made spinach artichoke dip from the two packages. The creamy, tangy flavor of the dip is the perfect base for our stuffed shells. Mix in about half a cup of shredded Italian blend cheese into the filling to add an extra layer of cheesy goodness.
Stuffing the Shells: Using a spoon, carefully stuff each cooked jumbo shell with the spinach artichoke filling. Don't be afraid to be generous with the filling! Arrange the stuffed shells in a baking dish, making sure they fit snugly.
Preparing the Topping: Melt a tablespoon of butter in a small saucepan over medium heat. Once melted, add 3/4 c of bread crumbs and cook them until they turn golden brown. This crispy breadcrumb topping will add a delightful crunch to our creamy stuffed shells.
Assembling the Dish: Pour the marinara sauce evenly over the stuffed shells. The marinara sauce will infuse the dish with a tangy tomato flavor that complements the richness of the spinach artichoke filling. Sprinkle the toasted breadcrumb mixture generously over the top, followed by another layer of shredded Italian blend cheese.
Baking the Stuffed Shells: Place the dish in the preheated oven and bake for about 25-30 minutes, or until the sauce is bubbly, and the cheese is melted and slightly golden brown.
Garnish and Serve: Garnish the dish with fresh basil leaves for a burst of color and herbaceous aroma. The aromatic basil beautifully complements the flavors of this Italian-inspired dish.
EQUIPMENT
