Spinach and Artichoke Stuffed Shells

developed by Church Health Center Wellness

Prep time: 10 minutes
Cook time: 25 minutes
Makes 12 stuffed shells
Serving Size: 2 stuffed shells
Nutrition Facts (per serving): Calories: 180; Total Fat: 4 grams; Sodium: 256 mg; Carbohydrate: 32 grams; Fiber: 3 grams; Protein: 11 grams


  • 10 ounces frozen spinach, thawed
  • 1 canned artichoke hearts, chopped into small pieces
  • 1 cup light ricotta cheese
  • ¼ cup shredded parmesan cheese
  • 3 Tablespoons chopped fresh basil
  • Dash of salt
  • ¼ teaspoon pepper
  • 1 Tablespoon freshly squeezed lemon juice
  • ½ cup fat free sour cream
  • 12 whole wheat jumbo pasta shells, cooked according to the package directions
  • 30 ounces no salt added diced tomatoes with oregano and basil


  1. Preheat oven to 375 degrees.
  2. Combine the spinach, artichokes, basil, ricotta cheese, parmesan, salt, pepper, lemon juice and sour cream in a large mixing bowl. Mix well.
  3. Stuff each shell with the spinach mixture.
  4. Place shells in 9 by 13 inch glass casserole dish sprayed with cooking spray.
  5. Pour diced tomatoes over the shells. Cover dish with aluminum foil.
  6. Bake in a 375 degree preheated oven for 25 minutes.

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