Artichoke and Spinach Stuffed Shells recipe
All Recipes Side 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 ½ cup grated Parmigiano-Reggiano cheese
Nutrition Info
- 660 caloriescarbohydrate: 54 gcholesterol: 100 mgfat: 40.5 gfiber: 2 gprotein: 22.1 gsaturatedFat: 15.4 gservingSize: -sodium: 1194 mgsugar: 2.3 gtransFat: : -unsaturatedFat: : -
Directions Artichoke and Spinach Stuffed Shells
Directions
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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.