"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
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spinach artichoke dip, at room temperature
fresh lemon juice
crushed red pepper flakes, or to taste
salt and freshly ground pepper to taste
1 (16 ounce) package
jumbo pasta shells
white sauce (such as bechamel)
shredded Gruyere cheese
grated Parmigiano-Reggiano cheese
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke and Spinach Stuffed Shells
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 366
Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.
See how to make the ultimate cheesy party dip!
Your guests will love this versatile, cheesy warm dip.