Artichoke and Spinach Stuffed Shells recipe

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Ingredients

24 ounces spinach artichoke dip, at room temperature
1 cup ricotta cheese
1 egg
2 tablespoons fresh lemon juice
1 pinch crushed red pepper flakes, or to taste
salt and freshly ground pepper to taste
1 (16 ounce) package jumbo pasta shells
2 cups white sauce (such as bechamel)
1 cup shredded Gruyere cheese
½ cup grated Parmigiano-Reggiano cheese

Nutrition Info

660 calories
carbohydrate: 54 g
cholesterol: 100 mg
fat: 40.5 g
fiber: 2 g
protein: 22.1 g
saturatedFat: 15.4 g
servingSize: -
sodium: 1194 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper, mix until well-combined. Set aside.

  3. Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.

  4. Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes, drain. Set aside.

  5. Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish, spread evenly.

  6. Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.

  7. Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.

  8. Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

Recipe Yield

8 servings

Recipe Note

I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation.

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