Artichoke Spinach Shells Recipe

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"I found this recipe in a magazine years ago," recalls Rachel Balsamo of Lewiston, Maine. "If you're looking for a vegetarian meal, it's wonderful as the main course. We like to serve it with hot dinner rolls and a salad."
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 30 min.
MAKES: 6-8 servings


  • 4 cups uncooked medium pasta shells
  • 10 ounces fresh spinach, chopped
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1 can (14-1/2 ounces) Italian stewed tomatoes
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon garlic salt

Nutritional Facts

1-1/2 cups: 446 calories, 18g fat (13g saturated fat), 64mg cholesterol, 709mg sodium, 51g carbohydrate (5g sugars, 4g fiber), 20g protein.


  1. In a Dutch oven, cook pasta according to package directions for 5 minutes. Add spinach; cook, uncovered, for 6-8 minutes or until pasta is tender. Drain. In a large bowl, combine the remaining ingredients. Stir in pasta mixture.
  2. Transfer to a 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 6-8 servings.
Originally published as Artichoke Spinach Shells in Quick Cooking July/August 2003, p53

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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1Daisytoo User ID: 5188152 55415
Reviewed Aug. 9, 2010

"You'd never know there was sour cream in it. It is wonderful. If you like artichokes you must try it!!! It was in a Taste of Home magazine a few years ago and I actually found it while waiting at the hairdresser's. It's a family favorite."

nskelton User ID: 1671839 64343
Reviewed Jan. 29, 2009

"plain yogurt"

julyprincesspatricia User ID: 2374473 64341
Reviewed Jan. 12, 2009

"Is there anything to substitute for sour cream?"

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