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Artichoke & Spinach Stuffed Shells

Artichoke & Spinach Stuffed Shells Recipe

  • 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
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 663
Total Fat 40.7g
Saturated Fat 15.5g
Cholesterol 104mg
Sodium 1226mg
Total Carbohydrate 54.1g
Dietary Fiber 2g
Sugars 2.3g
Protein 22.4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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