Artichoke Spinach Feta Stuffed Shells Recipes

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.

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.

Steps:

• Preheat your broiler.
• Line a cookie sheet with aluminum foil.
• Combine the peppers, olives, cheese and olive oil in a bowl. Mix well.
• Place the artichoke bottoms on the prepared cookie sheet.
• Mound 1 1/2 teaspoons of stuffing on top of each artichoke.
• Broil for about 7 minutes, or until the tops are golden.
• Enjoy!

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.