Artichoke & Spinach Stuffed Shells

Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish. See more

READY IN 45 mins

Artichoke and Spinach Stuffed Shells

Read Reviews (3)

"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." — Chef John

Directions

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.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

Editor's Note
This recipe calls for Chef John's Hot Spinach Artichoke Dip.
This recipe calls for Chef John's White Sauce.

Reviews More Reviews

Aug 11, 2012

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 monzarella and provolone - grated of course!

—Tailchaser

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May 05, 2013

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 the alfredo sauce over the red. Will definitely make again. This is a winner if you have guests coming over for dinner and you are looking to impress.

—Tina

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4 Ratings

Feb 06, 2013

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 and it was just right for this recipe. I din't know I could eat so many shells! So good.

—ibbz

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Nutrition

Calories
663 kcal
33%

Carbohydrates
54.1 g
17%

Cholesterol
104 mg
35%

Fat
40.7 g
63%

Fiber
2 g
8%

Protein
22.4 g
45%

Sodium
1226 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Artichoke and Spinach Stuffed Shells

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 663
Calories from Fat: 366

% Daily Value *
Total Fat 40.7g 63 %
Saturated Fat 15.5g 77 %
Cholesterol 104mg 35 %
Sodium 1226mg 49 %
** Potassium 212mg 6 %
Total Carbohydrates 54.1g 17 %
Dietary Fiber 2g 8 %
Protein 22.4g 45 %
** Sugars 2.3g
** Vitamin A 11 %
** Vitamin C 3 %
** Calcium 41 %
** Iron 25 %
** Thiamin 2 %
** Niacin 64 %
** Vitamin B6 7 %
** Magnesium 16 %
** Folate 85 %

* 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.