Eggless Spinach-Artichoke Stuffed Shells
Creamy, cheesy, and packed with garlicky spinach and tender artichoke hearts, this baked pasta dish is the kind of comfort food that earns a permanent spot in your dinner rotation. The filling comes together with whole-milk ricotta, mozzarella, and Parmesan for a rich, melty center in every shell — and a tablespoon of cornstarch does the clever work of binding everything together without any eggs in sight. That's the quiet win here: traditional stuffed shell recipes often rely on egg to hold the filling, but this one skips it entirely and still delivers a perfectly scoopable, cohesive mixture that stays put inside the pasta. Wilting the baby spinach in garlic-infused olive oil and pressing out the excess moisture is a small step that makes a big difference, keeping the filling creamy rather than watery. The whole dish gets nestled into marinara, covered in foil, and baked until bubbling, then finished uncovered so the cheese on top gets that irresistible golden edge. It serves four generously, making it a solid choice for a weeknight dinner or a casual gathering where you want something that looks impressive without a lot of fuss.
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Learn more →Ingredients
4 servings
For the shells
- 24 jumbo pasta shells
For the filling
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 5 oz fresh baby spinach
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 2 cups whole-milk ricotta cheese
- 1 cup shredded mozzarella cheese, divided
- ½ cup grated parmesan cheese, divided
- 1 tbsp cornstarch
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
For assembling
- 2 cups marinara sauce
- ¼ cup water
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of well-salted water to a boil. Cook the jumbo pasta shells for 2 minutes less than the package's al dente time — they should be pliable but still firm at the center. Drain in a colander, rinse briefly with cold water to stop cooking, and spread on a lightly oiled surface so they don't stick together.
- 2
Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just beginning to turn golden at the edges, about 1 minute. Add the baby spinach in two or three handfuls, stirring each addition until wilted before adding the next, about 3 minutes total. Transfer the spinach-garlic mixture to a colander and press firmly with the back of a spoon to squeeze out as much liquid as possible, then roughly chop.
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