Creamy Artichoke Stuffed Shells is a wonderful way to use up Hot Artichoke Dip if you have any left! If you don't have any leftover dip, make Cheesy Artichoke Stuffed Shells.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
- 10-20 jumbo pasta shells
- leftover Hot Artichoke Dip
- 1-2 cups pasta sauce
- 1/3 cup shredded Parmesan cheese
- 1/4 cup chopped fresh basil, if desired
Preparation:
Preheat oven to 375 degrees F. Bring a large pot of salted water to a boil. Cook the pasta shells until almost tender according to package directions. Drain pasta and rinse with cold water; drain well. Place upside down on paper towels to drain for 5 minutes.
Stuff the pasta with the Artichoke Dip. The number of shells you stuff depends on the amount of dip you have leftover. Two cups of leftover dip should stuff 16 shells.
Spread 1/2 cup of the pasta sauce in the bottom of a glass baking dish large enough to hold the shells. Arrange shells over the pasta sauce. Spoon remaining sauce over the shells and sprinkle with Parmesan cheese.
Bake for 25-35 minutes until filling is hot and pasta sauce bubbles around edges. Serves 4-8
