For an extra layer of flavor, consider adding a sprinkle of toasted breadcrumbs on top before baking. Freshly grated nutmeg adds a warm, aromatic note to the white sauce. To make ahead, assemble the shells in the casserole dish and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
Artichoke and Spinach Stuffed Shells
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME45 mins
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SERVING8 People
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VIEWS57
Elevate your pasta night with these decadent stuffed shells! Creamy artichoke and spinach filling nestled inside jumbo pasta shells, bathed in a luxurious Gruyere-infused white sauce. A comforting and elegant dish perfect for sharing.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol100 mg
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Fiber2 g
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Protein22 g
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Saturated Fat15 g
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Sodium1194 mg
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Sugar2 g
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Fat41 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). (5 minutes)
02
StepIn a large bowl, combine the spinach artichoke dip and ricotta cheese. Stir in the egg, lemon juice, red pepper flakes, salt, and pepper until well combined. Set aside. (5 minutes)
03
StepIn a saucepan, gently simmer the white sauce over medium-low heat. Stir in the shredded Gruyère cheese until melted and fully incorporated into the sauce. Set aside. (5 minutes)
04
StepBring a large pot of lightly salted water to a boil. Add the jumbo shells and cook according to package directions, until al dente (about 11 minutes). Drain well and set aside. (15 minutes)
05
StepPour half of the Gruyère white sauce into the bottom of a 9x13 inch casserole dish, spreading evenly. (2 minutes)
06
StepCarefully stuff each cooked pasta shell with the spinach artichoke mixture. Arrange the stuffed shells in the casserole dish atop the white sauce, stuffed-side up. (15 minutes)
07
StepPour the remaining Gruyère white sauce over the tops of the stuffed shells. Sprinkle evenly with grated Parmigiano-Reggiano cheese. (3 minutes)
08
StepBake in the preheated oven until golden brown and bubbling, about 25 minutes. Let stand for 5-10 minutes before serving. (35 minutes)
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Melvina Wintheiser
Jun 13, 2025I added some grilled chicken to the filling for a heartier meal. It was a hit!
Corene Becker
Jun 4, 2025Absolutely delicious! The Gruyere in the white sauce makes it extra special.
Scarlett Spinka
May 19, 2025The shells came out perfectly cooked and the filling was so creamy. Will definitely make this again.
Miles Reichel
May 9, 2025I didn't have Gruyere, so I used Swiss cheese and it still turned out great.
Paolo Rutherford
Jan 29, 2025This was a great way to use up leftover spinach artichoke dip. My family loved it!
Kris Thiel
Dec 12, 2024Easy to follow recipe, even for a beginner cook like myself!