Recipe: Artichoke and Spinach Stuffed Shells
Ingredients
- 3 cups leftover spinach artichoke dip
- 1 generous cup ricotta cheese
- 1 egg
- salt and fresh ground black pepper
- red pepper flakes to taste
- juice from one lemon
- 1 box jumbo shells
- 1 batch béchamel sauce
- 1 cup of grated cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
Instructions
Step 1
Combine 3 cups leftover spinach artichoke dip,1 generous cup ricotta cheese,
1 egg,
some salt and fresh ground black pepper,
red pepper flakes to taste,
and the juice of one lemon in a bowl. Set aside.
Step 2
Bring a pot of water to a boil. Add 1 box jumbo shells. Cook for 1 minute, then rinse under cold water.
Step 3
Spread 1 batch béchamel sauce and 1 cup of grated cheese in a baking plate.
Step 4
Fill the shells with the spinach artichoke mixture. Place them on the baking plate, topped with béchamel sauce and Parmesan cheese. Cook at 375F for about 25 minutes in an oven.
