Artichoke and Spinach Stuffed Shells |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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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. 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 |
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.
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