Artichoke Stuffed Shells

Jumbo stuffed shells is a pasta dish I haven’t made in years! I guess partly because it’s a very rich and cheesy meal and looks like a deep-dish pizza when done but I saw the box of shells in the grocery store and decided to re-visit this sinfully delicious dish. I had a jar of marinated artichokes in my pantry and wanted to incorporate them somehow into a meal. I surfed the web looking for recipes but in the end came up with my own version.  For more recipes on stuffed shells, view here.

Serves 4
print this recipe

6 oz. marinated artichoke hearts, drained and chopped
1/4 cup roasted red pepper, diced
15 oz. ricotta
1 cup shredded mozzarella cheese
2 eggs, beaten
2-3 tablespoons grated Parmesan or Romano cheese (or combine both)
1 teaspoon garlic, chopped
1/2  box large pasta shells (use more if shells are broken)
16 oz. marinara sauce

Preheat oven to 180c (350f). Cook shells al dente, drain and set aside. Combine all other ingredients, except marinara, in a large bowl. Pour about 1/3 of the marinara sauce in a large 9×13″ baking dish. Using a teaspoon, fill shell with the cheese mixture. Place stuffed shell, open side up, in the prepared baking dish. Repeat with remaining shells and filling. When the dish is full, spoon remaining marinara over the tops of the shells and sprinkle with more Parmesan.  Bake in the oven 30-45 minutes until edges are bubbly and shells are slightly set.

The Culinary Chase’s Note: The marinated artichoke with the roasted pepper is a lovely alternative to the standard spinach and cheese stuffed shells.  Serve with salad greens.  Enjoy.

By The Glass Tasting Note: This sounds like a dish I would make just about any night of the week and while my vinous addiction has me breaking my bank accounts for gourmet weekend meals during the week I keep it light and lively. Chianti works but the least expensive of these take light and lively to mean insipid and weak. Spend a couple extra dollars and get a Chianti Rufina which tends to be of excellent character but retaining some excellence. Frescobaldi Nipozzano is the most commercially successful of the Rufina style, and a fantastic wine, but I’d opt to stay away from it for this occasion as its richness begs for bistecca rather than pasta. Selvapiana Chianti Rufina is a great wine if you can find it. It has a wonderful ability to pair with a wide range of dishes but it can also can be cellared for future pasta nights.