Artichoke And Spinach Stuffed Shells

Ingredients

• Servings: 8
• 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
• 1/2 cup grated parmigiano-reggiano cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.