Rating: 5 stars
20 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Editor's Note

This recipe calls for Chef John's Hot Spinach Artichoke Dip.

This recipe calls for Chef John's White Sauce.

Nutrition Facts

660 calories; protein 22.1g; carbohydrates 54g; fat 40.5g; cholesterol 100mg; sodium 1194mg. Full Nutrition