adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Artichoke and Spinach Stuffed Shells
Artichoke and Spinach Stuffed Shells
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Revitalize leftover spinach artichoke dip by stuffing it into pasta shells with tasty fillings for a luxurious and comforting dish.
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
  • 0.5 cup grated Parmigiano-Reggiano cheese
Instructions:
  • Preheat the oven to a toasty 375 degrees F (190 degrees C).
  • In a bowl, mix spinach artichoke dip and ricotta cheese. Add egg, lemon juice, red pepper flakes, salt, and pepper. Stir until thoroughly combined. Set aside.
  • Simmer the white sauce gently over medium-low heat. Gradually stir in the grated Gruyere cheese until it melts smoothly into the sauce, which should take about 1 to 2 minutes. Set the sauce aside for later use.
  • Fill a large pot with lightly salted water and bring to a boil. Add the shells and cook until al dente, about 11 minutes, then drain.
  • Spread half the white sauce mixture evenly in the bottom of a 9x13-inch casserole dish.
  • Fill the pasta shells with the spinach artichoke mixture, then place them in a casserole dish with the stuffed side facing up on top of the white sauce.
  • Drizzle the remaining white sauce over the stuffed shells and generously sprinkle with Parmigiano-Reggiano cheese.
  • Bake until beautifully golden and bubbling in the preheated oven for approximately 25 minutes.

Similar Recipes