Kale-Artichoke Stuffed Pasta
Kale-Artichoke Stuffed Pasta

Kale-Artichoke Stuffed Pasta

Preparation Time: 1 hour
Cooking Time: 23 min
Serves 4

  • 3 Quarts plus ¼ cup water, divided
  • 3 Tablespoons kosher salt, plus more to taste
  • 16 Uncooked jumbo pasta shells (about 6 ounces), plus more, if needed
  • 2 Cups jarred marinara sauce
  • 2 Teaspoons finely chopped jarred Calabrian chiles (about 3 chiles), or more to taste
  • 1 Teaspoon fennel seeds
  • Cooking spray
  • ¼ Cup olive oil, divided
  • 4 Garlic cloves, finely chopped
  • 2 Medium bunches lacinato kale, stemmed and chopped (about 6 cups)
  • 1 Jar Reese Marinated Quartered Artichoke Hearts (drained and chopped)
  • 1 Can cannellini beans, drained and rinsed
  • 1 Container garlic-and-herb Cream Cheese
  • 4 Ounces provolone cheese, shredded (about 1 cup)


Definitely our family’s all-time favorite pasta dish! Get ready for a flavor-packed family fave- Kale and Artichoke Stuffed Pasta. Definitely our family’s all-time favorite pasta dish! In our family, it brings generations together, and we’re creating long lasting memories around the table.

  1. Preheat the oven to 375°F. Bring 3 quarts water to a boil in a large saucepan over medium-high. Stir in 3 tablespoons of salt, and return to a boil. Add pasta shells; cook for about 8 minutes, stirring occasionally, until pasta is al dente. Drain and rinse with cold water; set shells aside.
  2. Stir together the marinara sauce, Calabrian chiles, and fennel seeds in a medium bowl. Season with salt to taste. Spray a 13- x 9-inch glass or ceramic baking dish with cooking spray; spread the sauce in an even layer in the dish, and set aside.
  3. Heat 2 tablespoons of oil in a large skillet over medium. Add garlic; cook for about 30 seconds, stirring constantly, until fragrant. Add kale, and toss to coat. Drizzle remaining 1/4 cup water over the kale. Cover and cook until kale is tender, about 5 minutes, stirring once halfway through cook time. Add Reese Marinated Quartered Artichoke Hearts; cook, uncovered, stirring occasionally, until warmed, about 2 minutes. Remove from heat.
  4. Combine beans, cream cheese, and remaining 2 tablespoons oil in a food processor; process for about 45 seconds until smooth and creamy, stopping to scrape down sides as needed. Add bean mixture to kale mixture, and stir until well combined. Season with salt to taste.
  5. Spoon the bean mixture evenly into cooked pasta shells. Arrange shells in the marinara mixture, and sprinkle evenly with provolone. Bake for about 20 minutes, uncovered, in the preheated oven until the provolone melts and the sauce is bubbly. Increase oven temperature to high broil, and broil until cheese begins to brown, 1 to 3 minutes. Serve hot.
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