Artichoke and Spinach Stuffed Shells Recipe

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.