Spinach & Artichoke Stuffed Shells

A great dish for Meatless Monday! The flavors and creamy richness of spinach-artichoke dip is transformed into a healthier main dish. Instead of cream cheese, pureed white beans are used the bind the filling used to stuff jumbo pasta shells. It’s a hearty vegetarian dinner or leave off the mozzarella cheese if you want to create a vegan dish.

I divided the shells into 2 smaller-slzed dishes; we ate one and froze the other.

Spinach & Artichoke Stuffed Shells    5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 to 2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
   
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
   
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
   
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
   
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread 1 1/2 cups marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
   
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed.
   
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

Recipe without photos . . .

Spinach & Artichoke Stuffed Shells   5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed. 
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes.