I had kind of forgotten about jumbo shells… what about you? They aren’t a noodle type that I usually cook with because I feel like they are only meant to be stuffed. BUT that’s EXACTLY what I did here with these amazinggggg Creamy Artichoke Dip Stuffed Jumbo Shells!
Don’t be intimidated by these though! I promise the process really doesn’t take that long and the outcome is seriously SO DELICIOUS. All you gotta do is cook some jumbo shells then stuff then with an “artichoke dip” mixture made of sautéed garlic, onions, and kale plus artichokes, white beans, cream cheese, and parmesan! SO good right?
You ready for that recipe?!
creamy artichoke dip stuffed jumbo shells
Ingredients
- 12 oz jumbo shells
- 2 cups tomato sauce
- 1 tbsp olive oil
- 6 garlic cloves minced
- 1 sweet onion diced
- healthy pinch salt and pepper
- 5 oz kale leaves roughly chopped
- 1 15oz can quartered artichoke hearts in water, drained
- 1 15oz can cannellini beans, drained
- 5 oz cream cheese
- ½ cup grated parmesan + more for serving
- 1 cup shredded white cheddar cheese
- freshly minced parsley for garnish
Instructions
- Bring a large pot of salted water to boil. Once boiling, and the jumbo shells then boil for 8 minutes. Drain then rinse IMMEDIATELY with cold water (this will help them not stick together which is essential for stuffing them).
- Preheat the oven to 400F. Coating a 9×13 baking dish with cooking spray or olive oil then spread the tomato sauce out evenly on the bottom of the pan.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic, diced onion, and a healthy pinch of salt and pepper. Toss to coat then sauté until fragrant, about 3-5 minutes, stirring occasionally. Add the chopped kale then cover and cook until kale is wilted, about 5-7 minutes, tossing every so often.
- Transfer the sautéed garlic/onions/kale mixture to the bowl of a large food processor (or blender). Add the artichoke hearts, beans, cream cheese, and parmesan to the food processor then pulse until extra smooth and creamy (like artichoke dip) .
- Time to stuff our shells: Using a large spoon, take a spoonful (like 2 tbsps worth) of artichoke dip mixture then stuff it inside one shell. Place the stuffed shell, opening side up, in the prepared baking dish (on top of the tomato sauce). Repeat with remaining shells and dip.
- Once the pan is filled, top the shells with shredded white cheddar then bake in the oven until the tomato sauce is bubbling and the cheese is melted, about 20 minutes. Change temperature to broil then broil for about 2-3 minutes to give the cheese a few nice brown spots.
- Sprinkle freshly minced parsley over top and maybe some extra parm then enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your stuffed jumbo shells in action. Peace!
xo
– ab
p.s. more pasta recipes here!