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Artichoke and Spinach Stuffed Shells

Rated as 4.71 out of 5 Stars

"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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Ingredients

45 m servings 660 cals
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • Editor's Note
  • This recipe calls for Chef John's Hot Spinach Artichoke Dip.
  • This recipe calls for Chef John's White Sauce.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 660 calories; 40.5 g fat; 54 g carbohydrates; 22.1 g protein; 100 mg cholesterol; 1194 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 14 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

If you love artichokes and spinach, this is a soul and craving satisifying dish! Add some cheese, preferably italian, to the bechamel sauce. It will make it even more cheezy. I used monzarell...

Most helpful critical review

My artichoke dip that I used was not a good match for this. It had too much crunch and was sweet so be careful what you pick! I tried it again with my own recipe and it was better.

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If you love artichokes and spinach, this is a soul and craving satisifying dish! Add some cheese, preferably italian, to the bechamel sauce. It will make it even more cheezy. I used monzarell...

This is a wonderful dish - even with substitutions. Great way to get family to have some veggies. I have made this several times, as written and with variations depending on what I have availabl...

This is so good, but I would never have leftover srtichoke spinach at our house :) I did this as directed and used Chef John's White sauce. Simple to follow. Rich & delicious! Definitely compan...

I made this and my husband and I LOVED it!!!!!!. I made 1/2 the recipe with jarred alfredo sauce, and the other half with a tomato & basil, and it was fabulous. Although my husband & I prefer ...

Friends stopped by and got to taste these shells. 4 out of 5 wanted 3rds. Used cheese suggested in recipe and it was worth it. Perfect balance of flavors. Used the basic beschemel recipe from AR...

Wait. What? Spinach and artichoke dip as a main dish? Yes please, and pass me some more. -- I made this with Chef John's dip recipe as well as his white sauce recipe. It was excellent with no ch...

This was a huge hit with my husband and son. Will be making this again and again.

My artichoke dip that I used was not a good match for this. It had too much crunch and was sweet so be careful what you pick! I tried it again with my own recipe and it was better.