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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
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Main Dish
Cuisine Italian
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Servings 8 Servings
Calories 470 kcal


  • 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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  • 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.


Serving: 1Serving | Calories: 470kcal | Carbohydrates: 5g | Protein: 32g | Fat: 35g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 1034mg | Potassium: 148mg | Fiber: 1g | Sugar: 2g | Vitamin A: 984IU | Vitamin C: 2mg | Calcium: 717mg | Iron: 1mg
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