Get ready to transport your taste buds straight to the rolling hills of Tuscany with this mouthwatering Artichoke Stuffed Shells recipe that will make your dinner guests think you've secretly trained in an Italian kitchen! Imagine perfectly cooked pasta shells bursting with a creamy, tangy artichoke and cheese filling, all nestled in a rich marinara sauce that promises to turn an ordinary meal into an extraordinary culinary experience. Whether you're looking to impress your family or create a restaurant-worthy dish at home, these stuffed shells are about to become your new favorite comfort food sensation!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
- Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, typically 8-10 minutes. Drain and rinse with cold water to stop the cooking process and prevent sticking.
- In a medium mixing bowl, drain and chop the artichoke hearts into small pieces. Add ricotta cheese, half of the mozzarella cheese, and Parmesan cheese to the artichoke hearts.
- Season the cheese and artichoke mixture with Italian seasoning, salt, and pepper. Mix thoroughly until all ingredients are well combined.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish to prevent shells from sticking.
- Carefully stuff each cooked pasta shell with the artichoke-cheese mixture, filling them generously but not overpacking.
- Arrange the stuffed shells in a single layer in the baking dish. Pour the remaining marinara sauce over the shells, ensuring they are evenly covered.
- Sprinkle the remaining mozzarella cheese on top of the shells.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 5 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let the dish rest for 5 minutes before serving. This allows the shells to set and makes serving easier.
- Garnish with fresh basil or parsley if desired, and serve hot as a main course.
Tips
- Pasta Perfection: Cook the jumbo shells just until al dente to prevent them from becoming mushy during baking. Rinsing with cold water immediately stops the cooking process and prevents sticking.
- Cheese Mixing Hack: For the most consistent filling, ensure your cheeses are at room temperature before mixing. This helps create a smoother, more evenly distributed filling.
- Prevent Sticking: Always spread a thin layer of marinara sauce on the bottom of the baking dish to prevent the shells from sticking and burning.
- Stuffing Technique: Use a small spoon or piping bag to fill the shells evenly. Don't overstuff, but make sure each shell is generously filled.
- Cheese Melting Tip: For that perfect golden-brown cheese topping, remove the foil for the last 5 minutes of baking to allow the cheese to brown slightly.
- Make-Ahead Magic: You can prepare this dish in advance and refrigerate before baking. Just add an extra 10 minutes to the baking time if cooking from cold.
- Serving Suggestion: Let the dish rest for 5 minutes after baking. This allows the filling to set and makes serving much easier.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 22g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 55mg
