Spinach and Artichoke Stuffed Barilla Jumbo Shells Pasta
Spinach and Artichoke Stuffed Barilla Jumbo Shells Pasta
A creamy, comforting dish that transforms flavours from your favourite appetizer into a cozy dish.
45 minutes total
- Artichokes
- Cheese
- Dairy/Cream
- Entrée
- Intermediate
- Lasagne and Oven Cuts
- Vegetarian
- Vegetarian Recipes
- Winter and Soup Recipes
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
Serves 4
| 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 |
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 mins
- Pack size 340 g
- Range Classic Blue Box