spinach and artichoke heart stuffed shells
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Main Dishes
- Method: Baking
- Cuisine: Italian
Ingredients
Stuffed shells
- 2 eggs
- 2 15 oz containers ricotta cheese
- 1 cup mozzarella, shredded
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 14 oz can of artichoke hearts, chopped
- 1 cup frozen spinach, thawed and drained
- 12 oz box of shells, cooked and drained
Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- ¾ cup chicken broth (can also use vegetable broth)
- ½ cup half and half
- ¼ cup parmesan, grated
- ⅛ teaspoon pepper
Instructions
- Preheat oven to 350 degrees.
- In large bowl, beat eggs, add ricotta, mozzarella, parmesan, artichoke hearts, spinach, salt and pepper. Fill shells with 1-2 T of cheese mixture. Place in oven proof skillet or 9 x 13 pan.
- Make sauce. Melt butter on stove over low heat. Add flour and combine until mixture forms a paste. Add chicken broth, whisking constantly until it is incorporated. Add half and half, increase heat and cook, continuing to whisk to ensure no lumps are formed. Sauce will thicken. Add parmesan and pepper. Remove from heat and pour over shells. Sprinkle with additional parmesan, if desired.
- Bake 25 minutes or until bubbly.