Artichoke and Spinach Stuffed Shells

4.8
(20)

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.

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

  • ½ 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.

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 (per serving)

660 Calories
41g Fat
54g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 660
% Daily Value *
Total Fat 41g 52%
Saturated Fat 15g 77%
Cholesterol 100mg 33%
Sodium 1194mg 52%
Total Carbohydrate 54g 20%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 22g
Vitamin C 2mg 9%
Calcium 322mg 25%
Iron 2mg 13%
Potassium 209mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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