My mom always made this dish for my birthday and now my own sweet daughter calls it her favorite, too: stuffed shells. Although this recipe adds a couple green things to the filling, but really tastes the same. The kids keep asking when I’ll make it again (and I’ll probably double the sauce next time since it really is good for you).

Photo Credit: Shutterstock/Alena Haurylik

Artichoke and Spinach Stuffed Shells

  • Servings: 20 shells
  • Difficulty: easy
  • Print


1 teaspoon oregano

1 28-ounce can of diced tomatoes

1 15-ounce can of tomato sauce

16 ounces whole milk ricotta cheese

4 ounces cream cheese, softened

2 6.5-ounce jars of marinated artichoke hearts, drained and chopped

10-ounce package frozen spinach, thawed and drained

zest of 2 lemons

3 garlic cloves, minced

20 cooked jumbo shell pasta

12 ounces shredded mozzarella


Combine and heat first three ingredients on the stove to create tomato sauce. Next, combine ricotta, cream cheese, artichoke hearts, spinach, lemon zest, and garlic (add salt and pepper to taste if desired – although I always love to do this when serving). Spoon cheese and vegetable mixture into shells. Place in a baking dish and top with sauce and then cheese. Bake at 375 degrees for 25 minutes or until thoroughly heated and cheese melts.


On day 58 of this 365 day project, I ate my daily five (including multiple salads, which made me feel good). Did you enjoy yours?

Much love,


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