Photo: Chiara Conti
Artichoke & Spinach Stuffed Shells
10 ingredients
15 min + 30 min
8 servings
openrecipes
Watch Chef John refashion leftover party dip into an easy stuffed-pasta dish.
Estimated Nutrition (whole recipe, rough)
791
Calories
45g
Protein
36g
Fat
72g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Gruyere Cheese | 1 oz (28g) cheddar | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes