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Artichoke Spinach Shells

"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


  • 4 cups uncooked medium pasta shells
  • 10 ounces fresh spinach, chopped
  • 3 cups 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 sour cream
  • 1/2 teaspoon garlic salt


  • 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.
  • Transfer to a 3-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Nutrition Facts
1-1/2 cups: 446 calories, 18g fat (13g saturated fat), 64mg cholesterol, 709mg sodium, 51g carbohydrate (5g sugars, 4g fiber), 20g protein.

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