Spinach and Artichoke Stuffed Shells for One

Stuffed pastas are one of those things that I used to think were out of my reach now that I’ve been living alone for a few years. Making a big pan of manicotti or stuffed shells seemed ridiculous. I couldn’t eat all of that in a week! I’d get tired of it in a few days, and wind up wasting at least half. Well, now that I’ve bought smaller baking ware for my kitchen, I’ve discovered that I can make these recipes in small enough batches that I can enjoy them alone without waste. 

These spinach and artichoke stuffed shells are blanketed in a bechamel sauce, but I suggest trying them with a red sauce as well if that’s your preference.

@eatingnormal Stuffed pastas are one of those things that I used to think were out of my reach now that I’ve been living alone for a few years. Making a big pan of manicotti or stuffed shells seemed ridiculous. I couldn’t eat all of that in a week! I’d get tired of it in a few days, and wind up wasting at least half. Well, now that I’ve bought smaller baking ware for my kitchen, I’ve discovered that I can make these recipes in small enough batches that I can enjoy them alone without waste. These spinach and artichoke stuffed shells are blanketed in a bechamel sauce, but I suggest trying them with a red sauce as well if that’s your preference. Ingredients: 1 cup ricotta, squeezed and drained 1 large handful baby spinach ½ shallot, diced 2 garlic cloves, minced 3-4 canned artichoke hearts 4-7 jumbo pasta shells 1 cup mozzarella, shredded ¼ cup grated parmesan Salt and pepper For the Bechamel 2 tablespoons flour 2 tablespoons butter 1-2 cups milk ½ teaspoon Garlic powder ½ teaspoon Onion powder ½ teaspoon Italian seasoning Salt and pepper Instructions: Bring a large pot of water to a boil. Meanwhile, heat a saute pan over medium heat with some olive oil. When the saute pan is warmed through, add your shallot and allow to sweat for two minutes. Add your spinach and stir frequently. When the spinach is melted, and your artichoke hearts to the pan with your minced or crushed garlic. Stir until the garlic is fragrant. Remove to a chopping board to cool while your pasta shells boil. For the bechamel, use a medium saucepan over the same heat as your spinach mixture. Add two tablespoons of butter and allow to melt before adding your flour and dry seasoning. Mix into a paste, then begin to slowly add your milk until the sauce reaches your desired consistency. Set aside. When your spinach mixture has cooled, chop it down into uniform size before combining it with the ricotta, ½ cup of mozzarella, and the parmesan in a separate bowl. When your pasta shells are al dente, drain the noodles and then place them in a bowl of cool water to prevent stickage. Lay a layer of bechamel in the bottom of your small oven safe vessel. Dry each noodle before stuffing them with a heaping tablespoon of the cheese mixture. Lay each noodle into your cooking vessel until a single layer of noodles has been formed with the seam of the pasta shells facing upward. There will be extra cheese mixture. Add another layer of bechamel over the top of the noodles, then sprinkle on the remaining ½ cup of shredded mozzarella. Add the vessel to the a preheated airfryer at 350 for about 12 minutes or until the cheese has started to spot. #food #foodblogger #recipes #foodblog #stuffedshells #pasta #cookingforone #airfryer ♬ original sound - Eating Normal

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