Artichoke and Spinach Stuffed Shells
Ingredients
- 24 ounces spinach artichoke dip, at room temperature
- 1 cup ricotta cheese
- 1 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
- ½ cup grated Parmigiano-Reggiano cheese
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Instructions
- 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.
Source
Original recipe: View Original