Artichoke And Spinach Stuffed Shells Recipe

Name: Artichoke And Spinach Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup grated Parmigiano-Reggiano cheese

Servings: persons

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
1/2 cup grated Parmigiano-Reggiano cheese

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.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 ounces spinach artichoke dip, at room temperature, 1 cup ricotta cheese, 1 egg, 2 tablespoons fresh lemon juice, and more.

Yes, Artichoke And Spinach Stuffed Shells falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke And Spinach Stuffed Shells

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