Photo of Spinach-artichoke stuffed shells by WW

Spinach-artichoke stuffed shells

8
6
6
Smartpoints value per serving
Total Time
46 min
Prep
15 min
Cook
31 min
Serves
4
Difficulty
Easy
All the flavor and creamy richness that you love in spinach-artichoke dip come together in a healthier way in these stuffed shells. Fresh spinach cooks with a good dose of garlic, and chopped artichoke hearts get folded in. Then, in place of cream cheese, we use pureed white beans to bind the mixture, along with a little bit of mozzarella cheese. This filling goes into cooked jumbo pasta shells and gets topped with more mozzarella, which bubbles and browns as the shells bake atop marinara sauce. It’s a hearty vegetarian dinner that the whole family will love.

Ingredients

uncooked jumbo shells

12 shell(s), about 3 5/8 ounces

cooking spray

5 spray(s)

garlic clove(s)

3 large clove(s), minced

fresh baby spinach

6 oz

kosher salt

¼ tsp

black pepper

¼ tsp

canned artichoke hearts without oil

14 oz, drained and chopped

canned cannellini beans

15 oz, drained and rinsed

water

2 Tbsp

part-skim mozzarella cheese

3 oz, shredded and divided

jarred fat-free marinara sauce

1½ cup(s)

Instructions

  1. Preheat oven to 375°F. Cook pasta in boiling water until al dente, about 9 minutes, stirring occasionally. Drain and rinse with cold water.
  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic; cook, stirring constantly, for 30 seconds. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Stir in salt, pepper, and artichokes. Remove pan from heat.
  3. Combine beans and 2 tablespoons water in a food processor or mini food processor; process until smooth. Add pureed beans and half of cheese to spinach mixture; stir well to combine.
  4. Lightly coat an 11 x 7–inch baking dish with cooking spray. Spread marinara sauce in bottom of dish. Stuff spinach mixture evenly into pasta shells (about 3 tablespoons each). Arrange stuffed shells in baking dish and sprinkle evenly with remaining cheese.
  5. Bake at 375°F until cheese melts and filling is thoroughly heated, about 20 minutes. Turn on broiler; broil until cheese lightly browns, 1-2 minutes.
  6. Serving size: 3 stuffed shells and about ⅓ cup sauce

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