Go Back
+ servings

Spinach and Artichoke Stuffed Shells {Lightened-up}

Print Pin
Course: comfort food, dinner recipe, pasta recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24
Calories: 375kcal
Author: Organize Yourself Skinny


  • 24 Jumbo pasta shells
  • To make the sauce:
  • 2 28-ounce cans Tuttorosso San Marzano Style Chopped Tomatoes in Puree with Garlic, Basil Olive Oil & Sea Salt
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon crushed red pepper
  • To make the filling:
  • 1 8-ounce block low-fat cream cheese, softened
  • 1 15-ounce part-skim ricotta cheese
  • 3 garlic cloves grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1/4 crushed red pepper
  • 1/2 cup grated romano cheese
  • 1 10-ounce box frozen chopped spinach, thawed and drained
  • 1 13 3/4 ounce artichoke hearts, chopped


  • Preheat oven to 350 degrees.
  • Bring a large pot of water to a boil. Place jumbo shells into boiling water and cook for 7-8 minutes or until very al dente. The pasta should have a good bite to it still. After the pasta is done, set aside while you make the sauce and filling.
  • To make the sauce mix together the canned tomatoes with Italian Seasoning, granulated garlic, onion powder, salt, ground black pepper, and crushed red pepper. Set aside.
  • To make the filling mix together cream cheese, ricotta cheese, garlic, and seasonings. Mix well.
  • Stir in romano cheese.
  • Stir in spinach and artichoke hearts.
  • Spread half of the sauce on the bottom of a 9 x 13 baking pan.
  • Fill 24 jumbo pasta shells with about 2 tablespoons of filling. As you fill the shells line them up in the baking dish.
  • Pour the rest of the sauce over the top of the stuffed shells.
  • Cover the baking dish tightly with foil and bake for 60 minutes.
  • Serve hot.


Sugars: 11


Serving: 3g | Calories: 375kcal | Carbohydrates: 40g | Protein: 29g | Fat: 15g | Saturated Fat: 8g | Fiber: 4g