Spinach & Artichoke Stuffed Shells

Spinach & artichoke stuffed shells - A delightful dish with creamy sauce made using whole milk, providing a rich and delicious flavor with extra protein. Perfect for pasta lovers!

By @maxiskitchen

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 20 pieces jumbo shells
• 2 teaspoons olive oil
• 1 tablespoon butter
• 14 ounces artichoke hearts
• 2 cloves garlic
• 0.5 teaspoons dried oregano
• 0.5 teaspoons kosher salt
• 0.25 teaspoons pepper
• 5 ounces baby spinach
• 1 piece egg
• 1.25 cups ricotta
• 0.5 cups shredded mozzarella
• 0.25 cups grated parmesan
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 1 teaspoon kosher salt
• 0.25 teaspoons black pepper
• 1 dash nutmeg
• 1 dash cayenne pepper
• 0.25 cups grated parmesan
• 0.25 cups grated parmesan

Instructions

1. Preheat the oven to 375°F (190°C).
2. Bring a large pot of generously salted water to a boil.
3. Add 20 jumbo shells to the boiling water and cook according to package directions.
4. Drain the cooked shells and toss with 2 teaspoons of olive oil to prevent sticking. Set aside.
5. In a large pan over medium heat, melt 1 tablespoon of butter.
6. Add 14 ounces of chopped artichoke hearts to the pan and cook, stirring, for 2-3 minutes.
7. Add 2 finely chopped garlic cloves, 1/2 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper to the pan. Cook for 1 minute.
8. Add 5 ounces (about 5 cups) of baby spinach to the pan and cook for about 2 minutes until the spinach is bright green and wilted.
9. Transfer the mixture to a medium bowl and add 1 egg, 1+1/4 cups ricotta, 1/2 cup shredded mozzarella, and 1/4 cup grated parmesan. Mix to combine.
10. In a large pot over medium heat, melt 3 tablespoons of butter.
11. Whisk in 3 tablespoons of all-purpose flour and cook, whisking constantly, for 1 minute.
12. Slowly add 3 cups of whole milk, about 1 cup at a time, whisking well after each addition to fully incorporate before adding more.
13. Once all the milk is incorporated, whisk in 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 dash nutmeg, and 1 dash cayenne pepper (optional).
14. Whisk in 1/4 cup of grated parmesan and increase the heat to medium-high. Cook until the sauce bubbles and thickens enough to coat the back of a spoon, then turn off the heat.
15. Pour the sauce into a 9x13-inch baking dish.
16. Stuff the cooked shells with the filling using a spoon and place them seam side up in the baking dish.
17. Sprinkle the shells with 1/4 cup of grated parmesan cheese and cover the baking dish with foil.
18. Bake in the preheated oven for 20 minutes, then remove the foil and bake for an additional 10-15 minutes until bubbly and golden brown.
19. Serve the shells with the creamy sauce and enjoy!