Back to Recipe

Artichoke Stuffed Shells with a Creamy Cheese Sauce

Here's how you make Artichoke Stuffed Shells with a Creamy Cheese Sauce
Pause Continue Reading
  • Servings: 8
  • Prep: 10m
  • Cook: 60m
  • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • SHELLS
  • 18 to 20 jumbo pasta shells
  • 12 ounces frozen artichoke hearts, thawed
  • 1 large onion, chopped chopped
  • 1/2 cup pecorino romano cheese, grated
  • 1/2 cup parmesan cheese, grated
  • 2 large egg yolks
  • 1/4 cup white wine
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • SAUCE
  • 4 1/2 tablespoons unsalted butter
  • 4 1/2 tablespoons all purpose flour
  • 2 1/2 cups whole milk, room temperature
  • 1 large garlic clove, minced
  • 2/3 cup ricotta cheese
  • 2 tablespoons fresh lemon juice
  • Salt and pepper to taste
  • TOPPING AND GARNISH
  • 1/2 cup mozzarella cheese, grated
  • 1/4 cup Italian bread crumbs
  • 2 tablespoons parsley, chopped
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Shells ... Cook the shells according to package directions in plenty of salted water. Drain and transfer to a baking sheet to cool.

  • Step 2: Filling ... As the pasta cooks, make the filling. Add the butter to a small non-stick pan and bring to medium heat. Cook until the butter gets a nutty brown color, 3-4 minutes stirring often. Then, add the olive oil and onions; and cook until they are lightly caramelized, about 5-7 minutes, you might want to reduce the heat to medium low; and don't forget to stir often. Then, add the artichokes and cook another 3 minutes. Finally, add in the wine, and cook until it is all gone (2-3 minutes). Remove from the heat to cool.

  • Step 3: Once the filling has cooled slightly, add to a food processor, along with the egg yolks, romano and parmesan cheese, lemon juice, and pepper; pulse a few times to combine all the ingredients and it is rough chopped. You don't want to turn it into a puree - you want to retain a little texture.

  • Step 4: Sauce ... In a small pot, add the butter and melt on medium heat. Then, add the flour whisking to combine, and cook a minute or two to get rid of the 'raw' flour taste. Next, add in the milk (make sure it is room temp, NOT cold) a little at a time whisking often until smooth and creamy. Add the garlic and bring to light boil, just enough until the sauce thickens. Remove from the heat and stir in the ricotta, lemon juice, and season with a pinch of salt and pepper.

  • Step 5: Casserole ... Add 1 1/2 cups of the sauce to the bottom of the dish, which is sprayed with a non-stick pan (on the bottom and sides). Then, stuff the shells with a spoon of the filling and place seam side up in the casserole dish and spoon the remaining sauce over each shell. Mix the bread crumbs with the mozzarella and sprinkle over the shells and cover with foil.

  • Step 6: Bake ... Preheat the oven to 350 degrees, and bake the casserole on the middle shelf for 30 minutes. Uncover, and bake an additional 15 minutes until golden brown and bubbly.

  • Step 7: Serve ... Cover with the same foil you removed and let it rest 5-10 minutes before serving. Garnish with parsley and ENJOY!


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.