Artichoke and Spinach Stuffed Shells

Breath new life into your leftover spinach artichoke dip by combining it with a few filling ingredients and stuffing it all into pasta shells. Full of rich, creamy flavor, these stuffed shells are sure to be a hit!

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 660 Calories

Ingredients

• 1 egg
• 2 tablespoons fresh lemon juice
• 1 cup ricotta cheese
• 1 (16 ounce) package jumbo pasta shells
• 1 cup shredded Gruyere cheese
• 1 pinch crushed red pepper flakes, or to taste
• 24 ounces spinach artichoke dip, at room temperature
• salt and freshly ground pepper to taste
• 2 cups white sauce (such as bechamel)
• 0.5 cup grated Parmigiano-Reggiano cheese

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.

Step 6

Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.

Step 7

Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.

Step 8

Bake in the preheated oven until golden brown and bubbling, about 25 minutes.