These rich and creamy pasta shells are stuffed with a filling reminiscent of your favorite spinach artichoke dip. It’s a great new twist for pasta night.
Spinach-Artichoke Stuffed Shells
- Prep Time 25 min
- Total 1 hr 25 min
- Ingredients 10
- Servings 8
Ingredients
- 32 large uncooked pasta shells (from 12-oz package)
- 3/4 cup mayonnaise
- 2 cups packed fresh baby spinach, coarsely chopped
- 1 can (15 oz) Progresso™ artichoke hearts, drained and chopped
- 2 teaspoons finely chopped garlic
- 1 1/2 cups shredded Italian cheese blend (6 oz)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (15 oz) Alfredo pasta sauce
- Fresh basil, if desired
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain pasta shells as directed on box.
-
Step2Meanwhile, in medium bowl, mix mayonnaise, spinach, artichoke hearts, garlic, 1 cup of the cheese, the salt and pepper.
-
Step3Fill each pasta shell with a tablespoon of the spinach mixture; place in baking dish filling side up. Top filled shells with Alfredo sauce, and sprinkle with remaining 1/2 cup cheese.
-
Step4Cover; bake 30 minutes. Uncover; bake 5 to 10 minutes longer or until heated through and cheese is melted. Serve warm.
Nutrition
550
Calories
38g
Total Fat
13g
Protein
39g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 550
- Calories from Fat
- 340
- Total Fat
- 38g
- 59%
- Saturated Fat
- 16g
- 80%
- Trans Fat
- 1g
- Cholesterol
- 80mg
- 27%
- Sodium
- 740mg
- 31%
- Potassium
- 100mg
- 3%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 2g
- 9%
- Sugars
- 1g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 2%
- 2%
- Calcium
- 25%
- 25%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 6 Fat;Carbohydrate Choice
2 1/2Tips from the
Pillsbury Kitchens
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