Artichoke and Spinach Stuffed Shells Recipe - Allrecipes.com
Artichoke and Spinach Stuffed Shells Recipe
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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

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Footnotes

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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Oct 21, 2013

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.

 

7 Ratings

Oct 06, 2013

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 available. Not having the dip, I made some with artichoke hearts and frozen broccoli, cream cheese, and ricotta. Doubled the recipe and used jar Alfredo sauce on half and red sauce on the other half. Son-in law even got up to raid the refrigerator and finished off the few remaining shells.

 
Aug 04, 2013

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 company worthy too! Thanks for sharing Chef John!

 
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.

 
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.

 

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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.

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