๐ Ingredients:
For the Filling:
- 12โ14 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ยฝ cup grated Parmesan
- 1 cup cooked spinach (squeezed dry)
- ยฝ cup canned or jarred artichoke hearts (chopped)
- 1 clove garlic (minced)
- Salt & pepper to taste
- Pinch of red pepper flakes (optional)
For the Sauce:
- ๋ฒํฐ 2ํฐ์
- 2 tbsp flour
- 1ยพ cups milk
- ยฝ tsp garlic powder
- ยฝ tsp onion powder
- ยฝ cup grated Parmesan
- Salt & pepper to taste
๐ฅ Instructions:
๐งผ Step 1: Cook & Cool the Shells
- Boil jumbo shells in salted water until just barely al dente (about 9 minutes โ theyโll finish in the oven).
- Drain and rinse under cool water to stop cooking. Set aside on a tray so they donโt stick together.
๐ง Step 2: Make the Filling
- In a bowl, combine ricotta, mozzarella, Parmesan, chopped spinach, artichoke hearts, minced garlic, salt, pepper, and red pepper flakes.
- Mix until creamy and fully combined. Taste and adjust seasoning as needed.
๐ฒ Step 3: Make the Sauce
- In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute to create a roux.
- Gradually whisk in the milk until smooth. Add garlic powder, onion powder, salt, and pepper.
- Simmer until thickened (about 3โ4 minutes), then stir in Parmesan until melted. Remove from heat.
๐งค Step 4: Assemble the Dish
- Preheat your oven to 375ยฐF (190ยฐC).
- Spread a thin layer of sauce at the bottom of a greased baking dish.
- Stuff each shell with a generous spoonful of filling and nestle it into the dish, open-side up.
- Pour the remaining sauce over the shells and top with more shredded mozzarella and a sprinkle of Parmesan.
๐ฅ Step 5: Bake & Serve
- Cover with foil and bake for 20 minutes. Remove foil and bake uncovered for another 10 minutes until golden and bubbly.
- Let rest 5 minutes before serving. Garnish with fresh herbs if desired.