1. Recipes

How to Make Artichoke and Spinach Stuffed Shells - A Step-by-Step Guide

Craving a comforting and indulgent pasta dish for your next dinner party or family meal? Look no further than this delicious recipe for Artichoke and Spinach Stuffed Shells. This dish takes the classic stuffed shells to a whole new level with the addition of creamy artichoke and spinach filling, topped with a savory marinara and melty cheese. It's the perfect way to satisfy your pasta cravings and impress your guests with a gourmet-style meal.

Stuffed shells are a classic Italian-Amer...

Read more

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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 8
  • Yield: 8 servings

  • Preheat the oven to 375 degrees F (190 degrees C).
  • 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.
  • 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.
  • 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.
  • Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
  • Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
  • Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

    • Nutrition

    660 cal.

    • Total Fat: 41g
    • Saturated Fat: 15g
    • Cholesterol: 100mg
    • Sodium: 1194mg
    • Total Carbohydrate: 54g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 22g
    • Vitamin C: 2mg
    • Calcium: 322mg
    • Iron: 2mg
    • Potassium: 209mg

    Categories

    Pasta recipes
    Vegetarian recipes
    Italian recipes
    Comfort food recipes
    Baked recipes