Artichoke and Spinach Stuffed Shells

Artichoke and Spinach Stuffed Shells

6
Chef John 22116

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

45 m servings 663 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 663 kcal
  • 33%
  • Fat:
  • 40.7 g
  • 63%
  • Carbs:
  • 54.1g
  • 17%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1177 mg
  • 47%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

Reviews

6
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 monzarell...

Most helpful critical review

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.

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 monzarell...

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 availabl...

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 compan...

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 ...

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.

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...