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Spinach & Artichoke Stuffed Shells with Asiago Cream

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  • Author: Molly
  • Total Time: 1 hour 15 minutes
  • Yield: 6 generous servings 1x

Description

These Spinach & Artichoke Stuffed Shells with Asiago Cream are a heavenly vegetarian stuffed pasta dish that is simple enough to make anytime but impressive and decadent enough to make for a special occasion. The flavors of the classic and beloved spinach and artichoke dip are wrapped up in a cheesy pasta package that is sure to make everyone smile.

Ingredients

Scale
  • 20 jumbo pasta shells, cooked to el dente and drained (roughly half of a standard package)
  • 1 (10-oz) package frozen spinach, defrosted and squeezed as dry as possible
  • 1 (15-oz) can artichoke hearts, drained and coarsely chopped (See NOTE)
  • 1 (15-oz) container of whole milk ricotta cheese
  • 1 shallot, minced
  • 2 garlic cloves, finely minced or grated
  • 8 oz asiago cheese, grated, divided
  • 16 oz shredded mozzarella cheese, divided (low-moisture mozzarella)
  • 1 large egg
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2½ cups whole milk
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Instructions

  1. Cook the pasta shells according to the package directions. Drain and rinse under cool water.
  2. While the pasta is cooking, make the filling by combining the spinach, artichoke hearts, ricotta, shallot, garlic, 2 oz of the grated asiago, and 4 oz of the grated mozzarella. Mix well and season, to taste, with salt and pepper. Mix in the egg.
  3. For the asiago cream, melt the butter in a large saucepan over medium heat. Once melted, whisk in the flour until a paste forms and then cook for a minute.
  4. Slowly stream in the milk, whisking constantly. Bring the mixture to a gentle simmer, stirring frequently, and cook until it is thickened and creamy. Stir in the remaining asiago cheese and cook until the cheese is melted. Season, to taste, with salt and pepper.
  5. Butter a 9 x 13-inch baking dish and pour roughly half of the asiago cream into the bottom of the dish, spreading it out evenly.
  6. Fill the pasta shells with the ricotta filling and place them in the cream sauce in the baking dish.
  7. Once all the shells have been filled and placed in the dish, pour the remaining asiago cream over top of them as evenly as possible.
  8. Top with the remaining grated mozzarella cheese.
  9. Transfer to a 350°F oven and bake for 25 minutes, or until bubbly and golden in spots. If desired, broil the top for a minute, watching carefully, until a deeply golden crust forms on top of the shells.
  10. Cool in the pan for about 10 minutes. Garnish with chopped parsley and serve.

Notes

  • Canned artichokes in water work best for this recipe. Avoid hearts canned in vinegar, if possible, because the vinegar changes both the flavor and texture.
  • Frozen and defrosted artichoke hearts also work wonderfully here.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: pasta

Keywords: spinach and artichoke stuffed shells, spinach and artichoke pasta, spinach and artichoke dip pasta, asiago cream sauce

Find it online: https://yestoyolks.com/2020/12/15/spinach-artichoke-stuffed-shells-with-asiago-cream/