Leftover Artichoke And Spinach Dip Stuffed Shells Recipe Video
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings4
Interest GroupExotic
Ingredients
Leftover spinach artichoke dip - 3 cups
Ricotta cheese - 1 generous cup
Egg - 1
Salt - to taste
Fresh ground black pepper - to taste
Lemon - 1, juiced
Jumbo shells - 1 box
Bechamel sauce - 1 batch with 1 cup of grated cheese add to it at the end
Parmigiano Reggiano cheese - 1/2 cup, grated
Directions
GETTING READY
1) If the leftover dip is too hard, place it in the microwave for about 1 minute. This will make it soft enough to be mixed well.
2) Preheat oven to temperature of 375 degrees.
MAKING
3) Add the softened dip to a bowl and stir it for a bit.
4) Add the cheese, salt, pepper, lemon juice and red pepper flakes. Mix well.
5) Add the egg and continue to mix and whisk. Set the mixture aside till needed.
6) Boil the shells as per the directions on the package, for about 1 minute.
7) Rinse the boiled shells in cold water and set aside.
8) Cover the bottom of a casserole dish with some of the bechamel sauce.
9) Once the shells have cooled enough, stuff them with the leftover dip mixture.
10) Arrange the stuffed shells in the casserole dish, on the bechamel sauce, with the open side up. Top with the remaining bechamel sauce and Parmesan cheese.
11) Bake in the preheated oven for 25 minutes.
SERVING
12) Serve the stuffed shells while they are still hot. These make a good appetizer.
This video is a creation of food wishes. You can visit food wishes for complete recipes, and more videos.
1) If the leftover dip is too hard, place it in the microwave for about 1 minute. This will make it soft enough to be mixed well.
2) Preheat oven to temperature of 375 degrees.
MAKING
3) Add the softened dip to a bowl and stir it for a bit.
4) Add the cheese, salt, pepper, lemon juice and red pepper flakes. Mix well.
5) Add the egg and continue to mix and whisk. Set the mixture aside till needed.
6) Boil the shells as per the directions on the package, for about 1 minute.
7) Rinse the boiled shells in cold water and set aside.
8) Cover the bottom of a casserole dish with some of the bechamel sauce.
9) Once the shells have cooled enough, stuff them with the leftover dip mixture.
10) Arrange the stuffed shells in the casserole dish, on the bechamel sauce, with the open side up. Top with the remaining bechamel sauce and Parmesan cheese.
11) Bake in the preheated oven for 25 minutes.
SERVING
12) Serve the stuffed shells while they are still hot. These make a good appetizer.
This video is a creation of food wishes. You can visit food wishes for complete recipes, and more videos.
Editors Review
The idea of using leftovers to make an elegant main course is just great. You can have a party on Friday and then invite more guests on Saturday or Sunday to use up my leftovers. I wonder how you made the spinach and artichoke dip? Do you use cream or cheese in it? Its difficult to freeze dips with dairy products in them so I simply make a thick white sauce to make it.Chef
