Spinach and Artichoke Stuffed Barilla Jumbo Shells Pasta

Name: Spinach and Artichoke Stuffed Barilla Jumbo Shells Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 box Barilla Jumbo Shells; 3 garlic cloves, peeled and smashed; 2 shallots, peeled and halved; 5 cups packed spinach; 1 cup parsley; 1 ½ cup marinated artichoke hearts; ½ cup heavy cream or milk; 2 cups whole milk ricotta; 1 cup grated parmesan; 2 cups grated mozzarella; 3/4 cup panko bread crumbs; To taste olive oil, salt & pepper

45 minutes

Winter and Soup Recipes Vegetarian Recipes Dairy/Cream Cheese Artichokes Vegetarian Classic Blue Box Lasagne and Oven Cuts

These Spinach and Artichoke Stuffed Barilla Jumbo Shells bring together a rich, creamy filling and perfectly al dente pasta into a beautifully baked, golden dish that resembles a fan-favourite appetizer in dinner-time form. With their large, concave shape, Barilla Jumbo Shells hold up beautifully for hearty, oven‑baked recipes, and give a touch of indulgence in every bite!

Lasagne and Oven-Baked Recipes

Ingredients

4 servings

1 boxBarilla Jumbo Shells

3garlic cloves, peeled and smashed

2shallots, peeled and halved

5cups packed spinach

1cup parsley

1 ½cup marinated artichoke hearts

½cup heavy cream or milk

2cups whole milk ricotta

1cup grated parmesan

2cups grated mozzarella

To tasteolive oil, salt & pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a large pot of salted water to a boil. Meanwhile, fill a large bowl with ice water and set aside. Add garlic and shallots to the boiling water and cook 3 minutes. Add spinach and parsley, turn off the heat, and cook 2 more minutes until dark green. Transfer everything to the ice water. Leave the pot of water on the stove to cook the pasta later.

Step 2

Squeeze out excess water from the greens and aromatics, then transfer to a blender with ½ cup marinated artichoke hearts, ½ cup heavy cream, and a pinch of salt. Blend until smooth, adjust seasoning, and set aside.

Step 3

Preheat oven to 400°F and lightly oil a baking dish. Bring the pot of water back to a boil and cook the Barilla Jumbo Shells for 8 minutes, until pliable.

Step 4

In a medium bowl, combine ricotta, the remaining 1 cup chopped artichoke hearts, parmesan, salt, and black pepper. Mix and adjust seasoning.

Step 5

Drain the pasta and toss with a little olive oil to prevent sticking. Spread half the spinach sauce in the baking dish. Stuff each shell with a heaping tablespoon of the ricotta mixture and arrange in the dish, overlapping as needed. Top with the remaining sauce and 2 cups grated mozzarella.

Step 6

Cover with foil and bake 40 minutes. Uncover and bake 5–10 more minutes until bubbling and golden. Broil briefly if desired for extra browning.

Barilla^® Jumbo Shells

Barilla^® Jumbo Shells are the ultimate pasta for creating delicious stuffed dishes. Inspired by the shape of sea shells, these large, concave pasta shells are perfect for holding rich fillings and flavorful sauces. Made with 100% durum wheat semolina and non-GMO ingredients, Barilla Jumbo Shells deliver authentic Italian taste and quality in every bite.

Shape

Lasagne and Oven Cuts

Cook time

12 minutes

Pack size

340 g (4 x servings)

Range

Classic Blue Box

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