Artichoke And Spinach Stuffed Shells
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 375 degrees F (190 degrees C)
2
Combine spinach artichoke dip and ricotta cheese in a bowl
3
Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined
4
Set aside
5
Bring white sauce to a simmer over medium-low heat
6
Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes
7
Set aside
8
Fill a large pot with lightly salted water and bring to a boil
9
Stir in shells and return to a boil
10
Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain
11
Set aside
12
Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly
13
Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up
14
Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese
15
Bake in the preheated oven until golden brown and bubbling, about 25 minutes