Artichoke Spinach Stuffed Shells: An Easy Recipe

Ingredients

• 24 ounces spinach artichoke dip, at room temperature
• 1 cup ricotta cheese
• 1 egg 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
• 0.5 cup grated Parmigiano-Reggiano cheese

Instructions

1. Preheat your oven to 375 degrees F (190 degrees C).
2. In a mixing bowl, combine the spinach artichoke dip with ricotta cheese. Add the egg, lemon juice, red pepper flakes, salt, and pepper; mix well until fully combined. Set aside the mixture.
3. Heat the white sauce in a saucepan over medium-low heat until it simmers gently. Stir in the grated Gruyere cheese until it's fully melted and incorporated into the sauce, about 1 to 2 minutes. Remove from heat and set aside.
4. Fill a large pot with lightly salted water and bring it to a rolling boil. Add the pasta shells and cook uncovered, stirring occasionally, until they are al dente (cooked but still firm), about 11 minutes. Drain the pasta and set aside.
5. Pour half of the prepared white sauce mixture into the bottom of a 9x13-inch casserole dish, spreading it evenly.
6. Carefully stuff each pasta shell with the spinach artichoke mixture and arrange them in the casserole dish on top of the white sauce, with the stuffed side facing up.
7. Pour the remaining white sauce evenly over the stuffed shells, then sprinkle generously with grated Parmigiano-Reggiano cheese.
8. Bake in the preheated oven until the shells are golden brown and the sauce is bubbling, approximately 25 minutes.

Nutrition

• Calories: 660 kcal
• Fat Content: 41 g
• Fiber Content: 2 g
• Sugar Content: 2 g
• Sodium Content: 1194 mg
• Protein Content: 22 g
• Cholesterol Content: 100 mg
• Carbohydrate Content: 54 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g