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.
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.
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.
Pair this Tuscan Artichoke Stuffed Shells recipe with a Rustic Tuscan Tomato Mozzarella Salad and garlic bread and enjoy the flavor of Tuscany.
How to make Tuscan Artichoke Stuffed Shells
- 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
- 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.
- Discard unused 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-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.
Tuscan Artichoke Stuffed Shells
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
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
