Spinach Artichoke Stuffed Shells || More Bang For Your Batch with Healthy Spinach Artichoke DipOct 13, 2021
Get more bang for your batch with this recipe for Spinach Artichoke Stuffed Shells! In this blog series, we show you how to take one of our recipes for a meal component and use it to create two (or more!) completely different meals.
On to the recipes! Our Spinach Artichoke Stuffed Shells starts with our Healthy Spinach Artichoke Dip. It's a Batch Cooking Club member favorite and is full of nutritious ingredients like white beans, spinach and nutritional yeast (versus the traditional dairy and high fat ingredients.) You can feel good about eating this dip and you're going to love it even more when you learn about all the ways you can indulge in it beyond an appetizer or snack food.
As the blog series name indicates, you want to prep the Healthy Spinach Artichoke Dip on the weekend, ideally during your regular batch cooking session when you're doing the rest of your meal prep for the week.
You can prep the Spinach Artichoke Stuffed Shells the same day or simply boil and stuff your pasta shells during your dinner prep window. With the dip already prepared, the meal comes together very quickly and easily once your shells are cooked. (This recipe also works well with lasagna noodles as lasagna roll ups or stuffed in cannelloni.)
More Bang For Your Batch
In addition to these Spinach Artichoke Stuffed Shells, members also used the Healthy Spinach Artichoke Dip in our Spinach & Artichoke Stuffed Sweet Potato Bar in one of last month's weekly meal plans. (Not a member? Try us for $1 here.)
Here are some other ideas for getting more bang for your batch with the Healthy Spinach Artichoke Dip:
Skillet Pizza (Check out a recipe here.)
Spinach Artichoke Stuffed Shells
Prep time: 10 minutes | Cook time: 30 minutes
16 uncooked jumbo pasta shells (about 6 ounces)
2 cups Spinach Artichoke Dip
2 cups jarred marinara sauce
1 14-oz can tomatoes, drained
½ cup fresh basil leaves, cut in chiffonade
- Preheat the oven to 350°F.
- Bring a pot of salted water to boil and add the pasta shells. Cook, stirring occasionally until the pasta is al dente, about 8 minutes. Drain and rinse with cold water.
- Pour ¼ cup of marinara sauce into the bottom of a glass or ceramic baking dish.
- Spoon the Spinach Artichoke Dip into the cooked pasta shells. Arrange the shells over the marinara in the baking dish. Scatter the diced canned tomatoes on top. Pour the remaining marinara sauce on top and spread evenly across the shells. Bake for 10 minutes.
- Remove from the oven and top with the basil chiffonade.
Gluten Allergy? In place of the shells, toss cooked gluten-free pasta with the Spinach Artichoke Dip and layer into a casserole dish, layered with the tomatoes and marinara sauce. Bake as noted above.
Spoiler Alert: Spinach Artichoke Stuffed Shells will stay fresh in an air-tight container in the refrigerator for 3 days.
For non vegans: Cook and crumble Italian sausage and include in a portion of the stuffed shells (cooked separately). Alternatively, you could serve with Italian sausage on the side or slice and include in a separate casserole dish before baking.