Artichoke Spinach Feta Stuffed Shells Recipes

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SPINACH AND ARTICHOKE STUFFED SHELLS



Spinach and Artichoke Stuffed Shells image

Imagine if your favorite spinach and artichoke dip dove inside some super creamy pasta shells, which then were topped with crunchy breadcrumbs reminiscent of crostini. The result? Cheesy, gooey heaven.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

24 jumbo pasta shells (about 12 ounces)
10 ounces frozen chopped spinach, thawed, drained and squeezed dry
One 14-ounce can artichoke hearts, drained and roughly chopped
1 cup whole milk ricotta
8 ounces cream cheese, at room temperature
2/3 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 cup half-and-half
1 cup shredded mozzarella
2 tablespoons olive oil
1/3 cup panko
1/4 cup chopped fresh Italian parsley, optional

Steps:

  • Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F.
  • Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
  • Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
  • Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.

ARTICHOKE AND SPINACH STUFFED SHELLS



Artichoke and Spinach Stuffed Shells image

I love cooking with leftovers, and this artichoke and spinach stuffed shells recipe is a perfect example of why. There's something very satisfying about turning a dish of tired leftovers into a vibrant new creation.

Provided by Chef John

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

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
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine spinach artichoke dip and ricotta cheese in a bowl. Stir in egg, lemon juice, red pepper flakes, salt, and pepper; mix until well-combined. Set aside.
  • Bring white sauce to a simmer over medium-low heat. Stir in grated Gruyere cheese until cheese is melted and incorporated into sauce, 1 to 2 minutes. Set aside.
  • Fill a large pot with lightly salted water and bring to a boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain. Set aside.
  • Pour half the white sauce mixture into the bottom of a 9x13-inch casserole dish; spread evenly.
  • Stuff pasta shells with the spinach artichoke mixture and place in casserole dish atop the white sauce, stuffed-side up.
  • Pour remaining white sauce over the tops of the shells and sprinkle with Parmigiano-Reggiano cheese.
  • Bake in the preheated oven until golden brown and bubbling, about 25 minutes.

Nutrition Facts : Calories 660 calories, Carbohydrate 54 g, Cholesterol 100 mg, Fat 40.5 g, Fiber 2 g, Protein 22.1 g, SaturatedFat 15.4 g, Sodium 1194 mg, Sugar 2.3 g

ARTICHOKE, SPINACH & FETA STUFFED SHELLS



Artichoke, Spinach & Feta Stuffed Shells image

From the December 2006 Cooking Light. Sounds awesome and I didn't want to lose track of it. I hope you enjoy!

Provided by Glori-B

Categories     One Dish Meal

Time 50m

Yield 5 serving(s)

Number Of Ingredients 13

1 teaspoon dried oregano
1/4 cup pepperoncini pepper, chopped
28 ounces fire-roasted tomatoes, crushed
8 ounces no-salt-added tomato sauce
4 ounces provolone cheese, shredded, divided
4 ounces feta, crumbled
4 ounces fat free cream cheese, softened
1/4 teaspoon fresh ground black pepper
1 (9 ounce) package frozen artichoke hearts, thawed and chopped
5 ounces frozen chopped spinach, thawed, drained and squeezed dry
2 garlic cloves, minced
20 large pasta shells, cooked
cooking spray

Steps:

  • Preheat oven to 375 degrees F.
  • Combine first 4 ingredients in a medium saucepan.
  • Place over medium heat; cook 12 minutes or until slightly thick, stirring occasionally.
  • Remove from heat, set aside.
  • Combine 1/2 c provolone and the next 6 ingredients (through the garlic) in a medium bowl.
  • Spoon or pipe about 1 1/2 Tablespoons cheese mixture in each pasta shell.
  • Place stuffed shells in a 13 x 9 inch baking dish coated with cooking spray.
  • Spoon tomato mixture over shells; sprinkle with remaining provolone.
  • Bake at 375 for 25-30 minutes or until thoroughly heated and cheese melts.

Nutrition Facts : Calories 244.9, Fat 12.1, SaturatedFat 7.7, Cholesterol 39.8, Sodium 984.1, Carbohydrate 19.6, Fiber 5.3, Sugar 8.9, Protein 17.2

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