Imagine ooey gooey, cheesy Spinach and Artichoke Dip jam packed inside of a jumbo Pasta Shell covered in a homemade Alfredo Sauce. Doesn’t get much better than that! This dish takes comfort food to the next level. Pour yourself a glass of wine and enjoy this dish on the couch while binge watching your favorite TV show.
1 Box Jumbo Shells ( I used gluten free), cooked
Filling:
8 oz Full Fat Ricotta Cheese
4 oz Cream Cheese
2 C Mozzarella Cheese, shredded and divided into 1 cup each
2 Cloves of Garlic, grated
1 small jar Marinated Artichoke Hearts, chopped
1 C Spinach, chopped
1 Egg
Salt and Pepper to Taste
Mix cheese mixture together and set aside (Be sure to set aside 1 cup of shredded cheese for topping)
Alfredo Sauce:
3 T Butter
3 T Flour
1 1/2 C Half and Half
2 C Freshly Grated Parmesan Cheese
Melt butter and add flour to create a roux
Cook 2 minutes stirring constantly on medium heat
Whisk in half and half and stir continuously until thickened
Remove from heat and stir in parmesan cheese
Add salt and pepper to taste
Assembling the Shells:
Spoon a nice coating on the bottom of a large greased casserole dish
Spoon cheese mixture into the cooked shells until full and place in dish
Top with Alfredo sauce and the remaining 1 cup of shredded mozzarella cheese
Cover and Bake at 400 degrees for 25 minutes
Remove Tinfoil and Broil until cheese is lightly browned and bubbly
Cooking with Love ❤️ 