Ultimate Spinach and Artichoke Stuffed Shells with Smoky Fire-Roasted Tomato Sauce

Indulge in the ultimate comfort food with these exquisite Spinach and Artichoke Stuffed Shells. Jumbo pasta shells are generously filled with a creamy, rich blend of ricotta cheese, tender spinach, and savory artichoke hearts. Each shell is then nestled in a smoky, vibrant fire-roasted tomato sauce and baked to perfection until gloriously bubbly and golden brown. This dish strikes the perfect balance between elegance and ease, making it suitable for both a cozy weeknight meal and an impressive dinner party spread.

The beauty of stuffed shells lies in their ability to feel inherently special without demanding excessive effort. Our recipe elevates this classic by incorporating the beloved flavors of spinach and artichoke dip into a hearty pasta bake. The result is an incredibly satisfying meal that’s packed with flavor, texture, and plenty of cheesy goodness. The addition of fire-roasted tomatoes to the sauce introduces a delightful smoky undertone that beautifully complements the creamy richness of the filling, ensuring every bite is a harmonious blend of tastes.

This dish is designed for pure enjoyment, from its preparation to the last delicious forkful. The bubbling mozzarella on top creates an irresistible golden crust, promising a warm and inviting meal. To complete your dining experience, pair these delightful stuffed shells with a side of Garlic Olive Cheese Bread. Not only does it add another layer of indulgence, but it also serves as the perfect accompaniment to scoop up every last drop of that incredible sauce. Prepare for happy plates and absolutely no leftovers when this dish is on the menu.

Why You’ll Love This Recipe

• **Effortlessly Elegant:** While it presents beautifully, this recipe is surprisingly simple to assemble, making it perfect for special occasions or a luxurious weeknight dinner.
• **Creamy & Flavorful Filling:** The combination of ricotta, spinach, and artichoke creates a rich, savory, and wonderfully textured interior for each shell.
• **Smoky Tomato Sauce:** Fire-roasted tomatoes impart a unique depth and subtle smokiness that elevates the entire dish beyond a standard pasta sauce.
• **Make-Ahead & Freezer Friendly:** This recipe is ideal for meal prepping, as it can be assembled in advance and either refrigerated or frozen for future enjoyment.
• **Crowd-Pleaser:** Loved by adults and children alike, these stuffed shells are a guaranteed hit that will leave everyone feeling satisfied and eager for more.

Key Ingredients You’ll Need

Find the detailed measurements in the full printable recipe card at the bottom of this post.

For The Fire-Roasted Tomato Sauce

• Garlic: Freshly minced garlic provides an aromatic base for the sauce. Don’t skimp on this for maximum flavor.
• Olive Oil: Used for sautéing the garlic, adding a rich, fruity note to the sauce.
• Fire Roasted Tomatoes: These are the star of the sauce, offering a distinct smoky flavor and sweetness. Crushed tomatoes are ideal for a smoother sauce. If fire-roasted aren’t available, regular diced or crushed tomatoes can be used, or a high-quality jarred marinara sauce for convenience.
• Italian Seasoning: A blend of dried herbs like basil, oregano, rosemary, thyme, and marjoram that provides classic Italian flavors.
• Oregano: Adds an earthy, slightly bitter counterpoint to the sweet tomatoes, enhancing the overall herb profile.

For The Creamy Stuffed Shells

• Mozzarella Cheese: Shredded mozzarella is used both in the filling and generously sprinkled on top for that irresistible gooey, golden crust. Its mild flavor perfectly complements the other ingredients.
• Ricotta Cheese: The foundation of our creamy filling. Choose whole milk ricotta for the richest texture and flavor, or part-skim for a lighter option.
• Black Pepper: Freshly ground black pepper adds a subtle spice and depth to the cheese mixture.
• Artichoke Hearts: Canned or jarred artichoke hearts (packed in water or oil, drained well) add a tangy, slightly earthy flavor and wonderful texture. Ensure they are chopped finely for easier stuffing and even distribution.
• Spinach: Frozen spinach is highly recommended here. It’s convenient and typically has less water than fresh spinach once thawed. Remember to thaw it thoroughly and squeeze out every bit of excess liquid to prevent a watery filling. This step is crucial!
• Garlic: A couple of minced garlic cloves in the filling boost its savory profile, marrying perfectly with the spinach and ricotta.
• Jumbo Shells: These large pasta shells are specifically designed to hold generous amounts of filling. They are robust enough to withstand baking without falling apart.

How to Make Spinach Stuffed Shells: A Step-by-Step Guide

Creating these delightful stuffed shells is a straightforward process. Follow these simple steps for a truly comforting and delicious meal:

1. Prepare Your Baking Dishes: Preheat your oven to 375ºF (190ºC). Lightly grease two 9-inch baking pans with non-stick spray or olive oil.
2. Cook the Pasta Shells: Bring a large pot of salted water to a rolling boil. Add the jumbo shells and cook them according to package directions, but aim for about 2 minutes shy of al dente. This ensures they remain firm enough to handle for stuffing and will finish cooking perfectly in the oven without becoming mushy. Drain the shells and set them aside. Rinsing them briefly with cold water can also help prevent sticking and make them easier to work with.
3. Simmer the Smoky Tomato Sauce: In a medium saucepan, heat 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it. Stir in the crushed fire-roasted tomatoes, Italian seasoning, and oregano. Bring the sauce to a gentle simmer and let it cook for about 10 minutes, or until it has slightly thickened. Taste and adjust seasoning with salt and pepper as needed. This flavorful sauce will form the bed for your shells.
4. Prepare the Creamy Filling: In a large mixing bowl, combine 1 cup of shredded mozzarella cheese (reserve the rest for topping), ricotta cheese, black pepper, finely chopped artichoke hearts, thoroughly squeezed dry frozen spinach, and minced garlic. Mix everything together until it’s well combined and achieves a smooth, creamy consistency.
5. Layer the Sauce: Spread approximately half of the prepared tomato sauce evenly across the bottom of each greased baking pan. This layer prevents the shells from sticking and infuses them with flavor from below.
6. Stuff and Arrange the Shells: Take each cooked jumbo shell and carefully spoon about 2 tablespoons of the creamy spinach and artichoke filling into its cavity. Arrange the stuffed shells neatly in a single layer within the prepared baking pans.
7. Add More Sauce & Cheese: Once all the shells are assembled and arranged, pour the remaining tomato sauce evenly over the top of the stuffed shells in both pans. Then, generously sprinkle the remaining 1 cup of shredded mozzarella cheese over everything.
8. Bake to Bubbly Perfection: Cover the baking pans tightly with aluminum foil. Bake for 30 minutes. After 30 minutes, remove the foil and continue baking for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
9. Cool and Serve: Allow the baked shells to rest for a few minutes before serving. This brief cooling period helps the filling set and makes for easier plating. Serve hot and enjoy!

Expert Tips & Tricks for Perfect Stuffed Shells

• Drain Spinach Thoroughly: This is arguably the most crucial step for the filling. Excess moisture from thawed spinach will make your filling watery and can cause the shells to become soggy. After thawing, place the spinach in a fine-mesh sieve or wrap it in a clean kitchen towel and squeeze out as much liquid as possible.
• Chop Artichokes Small: For a smoother, more manageable filling and to ensure even distribution of flavor, chop the artichoke hearts into small, fine pieces. This also makes stuffing the shells significantly easier.
• Undercook The Shells: Boil the jumbo shells for 1-2 minutes less than the package instructions suggest (just shy of al dente). This prevents them from becoming too soft and tearing during stuffing, ensuring they hold their shape and finish cooking perfectly in the oven.
• Season The Sauce Well: The tomato sauce is a primary layer of flavor. Taste it after simmering and adjust the salt and pepper as needed. A well-seasoned sauce will elevate the entire dish. You can also add a pinch of sugar to balance the acidity of the tomatoes if desired.
• Double The Recipe For Freezer Meals: This recipe scales wonderfully. Make two pans – one for dinner tonight and one to freeze unbaked for a future easy meal. It’s a fantastic way to save time on busy days.
• Add Extra Cheese On Top: For an even gooier, more golden brown crust, consider adding a sprinkle of freshly grated Parmesan cheese along with the mozzarella before baking, or even a little extra mozzarella.
• Make Ahead Friendly: Assemble the entire dish a day in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it sit at room temperature for 20-30 minutes while your oven preheats, then bake as directed, potentially adding an extra 5-10 minutes if still very cold.
• Switch Up The Veggies: Get creative with your filling! Sautéed mushrooms, finely diced zucchini, roasted red peppers, or even blanched kale can be excellent additions or substitutions for part of the spinach or artichokes.
• Consider Meat Additions: For a heartier meal, brown and season some ground beef, Italian sausage, or shredded chicken, and mix it into the ricotta filling. This transforms the dish into a more robust main course.

Frequently Asked Questions (FAQ)

Serving Suggestions & Variations

These Spinach and Artichoke Stuffed Shells are a complete meal on their own, but a few additions can truly round out the experience. A fresh, crisp green salad with a light vinaigrette makes for a perfect balance to the rich pasta. For extra indulgence, serve with the aforementioned Garlic Olive Cheese Bread or a simple crusty baguette to sop up all the delicious sauce. A glass of medium-bodied red wine like a Chianti or Sangiovese, or a crisp white like Sauvignon Blanc, would pair wonderfully.

Feel free to experiment with the filling. You could add finely chopped sun-dried tomatoes for a burst of tangy flavor, or a pinch of red pepper flakes for a subtle heat. For a different cheese profile, consider mixing in some Parmesan, provolone, or even a touch of smoked Gouda for a deeper flavor. Alternatively, swap out the tomato sauce for a creamy Alfredo or a vibrant pesto sauce for a completely new experience.

More Comforting Pasta Recipes

If you loved these cheesy, satisfying stuffed shells, you’re sure to enjoy these other comforting pasta dishes. Explore more delicious pasta recipes to add to your repertoire:

• Slow Cooker Lasagna Soup
• Chicken Pesto Pasta
• Italian Sausage Casserole
• Beef Ragu
• Lasagna Roll Ups