Artichoke and Spinach Stuffed Shells Popular Recipes

Sabtu, 05 Juni 2021

Artichoke and Spinach Stuffed Shells

"I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very fulfilling about turning a dish of tired leftovers into a colourful new advent."

Ingredients :

24 oz spinach artichoke dip, at room temperature
1 cup ricotta cheese
1 egg
2 tablespoons sparkling lemon juice
1 pinch beaten purple pepper flakes, or to flavor
salt and freshly floor pepper to taste
1 (16 ounce) bundle jumbo pasta shells
2 cups white sauce (together with bechamel)
1 cup shredded Gruyere cheese
1/2 cup grated Parmigiano-Reggiano cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 45M

Preheat the oven to 375 tiers F (one hundred ninety levels C).
Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, purple pepper flakes, salt, and pepper; mix until nicely-blended. Set apart.
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 apart.
Fill a big pot with gently salted water and produce to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring from time to time, till cooked through, however still organization to the chew, approximately eleven mins; drain. Set aside.
Pour half of the white sauce aggregate into the lowest of a 9x13-inch casserole dish; unfold evenly.
Stuff pasta shells with the spinach artichoke combination and location in casserole dish atop the white sauce, filled-aspect up.
Pour last white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
Bake in the preheated oven till golden brown and bubbling, about 25 mins.

Notes :

This recipe requires Chef John's Hot Spinach Artichoke Dip.
This recipe calls for Chef John's White Sauce.
Reynolds® Aluminum foil may be used to hold meals moist, cook dinner it evenly, and make clean-up easier.

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