Jumbo pasta shells stuffed with a mixture of artichokes and cheese topped with a lemon bechamel sauce. These vegetarian stuffed shells are so delicious and filled with flavor!
I have a soft spot for all stuffed foods especially stuffed foods loaded with cheese. My go-to stuffed shell dish is with mushrooms and onion topped with fresh tomato sauce. This was a new version of stuffed shells for me and it came out so flavourful and delicious. The best dinner meals are the ones that can last for days with many leftovers. This is the perfect dish for leftovers.
I use to love eating spinach and artichoke dip at restaurants. That was the appetizer I always picked out off the menu. This recipe reminds me of that appetizer but richer and tastier. Enjoy this cheese lemony pasta dinner!
A few tips:
Pre-boil the pasta - before you start anything boil a pot of water and make the shells. You can have the shells sit off to the side as you prep the stuffing and sauce. I hate when I spend so much time prepping only to realize I have forgotten to make the rice or pasta. I love cooking but I also like using my time efficiently.
Bechamel sauce - Oh this sauce! It is so good. The key to this sauce is to kep stiring once the milk is added to the butter and flour. The sauce will thicken with time and patience.
White wine - I love drinking and cooking with white wine. In this dish the white wine caramalizes the artichokes and onions which means it sweetens up the flavors of the vegetables. If you don't have white wine you can use any cooking wine, marsala wine or you can leave it out.
Artichoke Heart Stuffed Shells
Serving size: 4
Total Time: 1 hour and 30 minutes
Source: Recipe adapted from SmittenKitchen cookbook.
18 jumbo pasta shells (approximately half of a 12-ounce box)
3 tablespoons unsalted butter
1 to 2 tablespoons olive oil, divided
1 large onion, chopped
12 ounces canned artichoke hearts
1/4 cup dry white wine
1/2 cup finely grated Romano cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
2 large egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper to taste
Sauce:
4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 garlic clove, minced
1/2 cup ricotta cheese
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons chopped flat-leaf parsley or fresh basil leaves, for garnish (optional)
Step 1: Cook the shells as instructed on the box. Set aside to cool.
Step 2: To make the filling, melt butter in a heavy 12-inch skillet and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 tablespoon olive oil, then the onions, and cook them until they are lightly brown and caramelized about 7 minutes.
Step 3: Chop the artichoke hearts small and add the artichoke hearts to the pan to cook for about 5 minutes. Add the wine and cook it until it completely disappears. Remove from heat and let cool.
Step 4: Add both kinds of cheese, yolks, lemon juice, salt, and pepper. Once the saute vegetables are cooled add them to the cheese mixture. This will be the stuffing.
Step 5: To make the sauce, melt the butter in a medium saucepan over medium-high heat. Once melted, add the flour all at once and whisk it until smooth. Add the milk, whisking constantly so no lumps form. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt, and black pepper. Adjust salt, pepper, and lemon to taste.
Step 6: To assemble the dish, preheat the oven to 350 degrees. Pour two cups of sauce into the bottom of a 9x13 baking dish. Scoop one tablespoon of artichoke filling inside each cooked shell. Nest each pasta shell in the sauce, seam up. Dollop a spoonful of the remaining sauce over each shell. Bake for 30-45 minutes. Sprinkle with parsley or basil, if using, and serve immediately.
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