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Home » Dinner » Tuscan Artichoke Stuffed Shells #TasteBertolliRiserva

Tuscan Artichoke Stuffed Shells #TasteBertolliRiserva

Published: Oct 21, 2015 · Modified: Mar 16, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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Tuscan Artichoke Stuffed Shells

Disclosure: The Tuscan Artichoke Stuffed Shells recipe post is sponsored by Lunchbox. All opinions are 100% my own.

This Tuscan Artichoke Stuffed Shells recipe is so good. You are going to love it! The new Bertolli Riserva Marinara with Parmigiano-Reggiano Cheese sauce I used is packed full of artisanal flavors.

The Bertolli Riserva Marinara with Parmigiano-Reggiano Cheese sauce is just one of 4 new flavors in the Bertolli Riserva Premium sauce line.

Tuscan Artichoke Stuffed Shells recipe via flouronmyface.com

 

Be prepared to be impressed. You would never guess this sauce came from a jar. It is packed full of artisanal flavors that will take your old boring pasta dishes to a new level.

Make this Tuscan Artichoke Stuffed Shells recipe to try it out or the next time you are serving a pasta recipe make the switch to one of the new Bertolli Riserva sauces.

Bertolli Riserva Premium Pasta Sauce is available at Krogers via flouronmyface.com

The new Bertolli Riserva line is inspired by Bertolli’s Italian heritage, new Bertolli Riserva sauces are made with a select blend of artisanal ingredients.

Make your meal that much better by picking up Bertolli Riserva now at Kroger, Dillons, Fred Meyer, Frys, King Soopers, Ralphs, and Smiths.

Bertolli Riserva Premium Pasta Sauce via flouronmyface.com

Pair this Tuscan Artichoke Stuffed Shells recipe with a Rustic Tuscan Tomato Mozzarella Salad and garlic bread and enjoy the flavor of Tuscany.

Tuscan Stuffed Shells recipe via flouronmyface.com

 

Tuscan Artichoke Stuffed Shells recipe via flouronmyface.com

How to make Tuscan Artichoke Stuffed Shells

Makes 24 stuffed shells
Ingredients
  • 1-16 oz box jumbo shell pasta
  • Bertolli Riserva Sauce (I used Marinara with Parmigiano-Reggiano Cheese)
  • 2 - 15 oz containers ricotta cheese
  • 14 oz can artichokes, drained and roughly chopped and drained again
  • ½ lb browned ground beef
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 8 oz shredded  fresh mozzarella cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons dry parsley flakes
  • 1 large egg, slightly beaten
  • 2 cups shredded mozzarella cheese, divided
 Directions
  1. Mix the ricotta, egg, salt, pepper and parsley in a large bowl.
  2. Fold in the artichoke pieces and ½ cup shredded mozzarella cheese.
  3. Cover and refrigerate until needed.
  4. Boil the jumbo pasta shells following the directions on the box. Drain well and rinse with cold water. Set aside.
  5. Brown the ground beef in a skillet. Add the diced onion, minced garlic and olive oil. Saute until the onion is translucent.
  6. Pour the jar of Bertolli Reserva sauce into the skillet and heat through. Remove from heat.
  7. Spread 1 cup of sauce into the bottom of a 9 x 13 baking dish.
  8. Fill each jumbo shell with about 2 tablespoons of the ricotta filling and place seam up into the baking dish.
  9. Repeat until you run out of ricotta filling.
  10. Discard unused pasta shells.
  11. Spread the remaining sauce over the top of the stuffed pasta shells.
  12. Cover the baking dish with aluminum foil.
  13. Bake in a preheated 375-degree oven for about 40-45 minutes or until the ricotta filling is heated through and the sauce is bubbling.
  14. Remove baking dish from the oven and sprinkle 1 to ½ cups of the remaining shredded mozzarella cheese over the top of the shells.
  15. Recover with aluminum foil and return to the oven for 10 more minutes or until the cheese is melted.
  16. Serve with your favorite Tuscan style tomato salad.

Tuscan Stuffed Shells recipe via flouronmyface.com

Tuscan Stuffed Shells recipe via flouronmyface.com

Tuscan Artichoke Stuffed Shells

Arlene Mobley - Flour On My Face
Serve this cheesy Tuscan Artichoke Stuffed Shells made with a meat sauce. for dinner. Stuffed jumbo shells are filled with ricotta cheese, mozzarella cheese and chopped artichoke hearts.
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr
Course Main Dish
Cuisine Italian
Servings 8 Servings
Calories 470 kcal

Ingredients  

  • 1 16 oz. shell pasta
  • 1 24 oz. Pasta Sauce (I used Marinara with Parmigiano-Reggiano Cheese)
  • 1 30 oz. ricotta cheese
  • 1 14 oz. can artichokes (drained and roughly chopped and drained again)
  • 1 8 oz. browned ground beef (drained well)
  • 1 cup diced onion
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 8 oz. shredded fresh mozzarella cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons dry parsley flakes
  • 1 large egg (slightly beaten)
  • 2 cups shredded mozzarella cheese (divided)
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Instructions 

  • Mix the ricotta, egg, salt, pepper and parsley in a large bowl.
  • Fold in the artichoke pieces and ½ cup shredded mozzarella cheese.
  • Cover and refrigerate until needed.
  • Boil the jumbo pasta shells following the directions on the box. Drain well and rinse with cold water. Set aside.
  • Brown the ground beef in a skillet. Add the diced onion, minced garlic and olive oil. Saute until the onion is translucent.
  • Pour the jar of Bertolli Reserva sauce into the skillet and heat through. Remove from heat.
  • Spread 1 cup of sauce into the bottom of a 9 x 13 baking dish.
  • Fill each jumbo shell with about 2 tablespoons of the ricotta filling and place seam up into the baking dish. Repeat until you run out of ricotta filling or pasta shells.
  • Spread the remaining sauce over the top of the stuffed pasta shells.
  • Cover the baking dish with aluminum foil.
  • Bake in a preheated 375 F. degree oven for about 40-45 minutes or until the ricotta filling is heated through and the sauce is bubbling.
  • Remove baking dish from the oven and sprinkle 1 to ½ cups of the remaining shredded mozzarella cheese over the top of the shells.
  • Recover with aluminum foil and return to the oven for 10 more minutes or until the cheese is melted.
  • Serve with your favorite Tuscan style tomato salad.

Nutrition

Serving: 1ServingCalories: 470kcalCarbohydrates: 5gProtein: 32gFat: 35gSaturated Fat: 19gTrans Fat: 1gCholesterol: 134mgSodium: 1034mgPotassium: 148mgFiber: 1gSugar: 2gVitamin A: 984IUVitamin C: 2mgCalcium: 717mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Mila

    November 04, 2015 at 5:19 pm

    Pinned it, love it! I will try to make gluten free version.
    Thanks for sharing 🙂

    Reply
    • Arlene Mobley

      November 05, 2015 at 2:19 pm

      Mila

      Thank you and enjoy the recipe!

      Reply
  2. Tiffany

    October 29, 2015 at 12:56 pm

    Hi, Arlene ~ This looks delicous! I love all things artichoke. Thanks for sharing with us at the Merry Monday Link Party! Hope to see you again on Sunday night!

    Reply
    • Arlene Mobley

      October 30, 2015 at 1:15 pm

      Tiffany

      Thank you so much for a great linky party.

      Reply
  3. Amy

    October 28, 2015 at 10:14 am

    Looks delicious! TFS!

    Reply
    • Arlene Mobley

      October 28, 2015 at 3:19 pm

      Amy

      Thank you and you are very welcome! One of my favorite recipes of the year!

      Reply
  4. Erin @ The Spiffy Cookie

    October 21, 2015 at 9:24 am

    Holy cow I want these right now and I't snot even lunchtime yet. I love stuffed shells! I've made so many different kinds but I don't think I've tried it with artichokes yet.

    Reply
    • Arlene Mobley

      October 21, 2015 at 5:01 pm

      Erin

      You need to make these asap. They turned out awesome.

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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