1.75oz   Spinach & Artichoke Mix
(By weight)  (1/3+1/4 level Cups by volume)

2 Cups   Half & Half

1/4 Cup  Mayonnaise (Packed and Level)

1/4 Cup  Sour Cream (Packed and Level)

4oz      Cream Cheese (Softened)

1 Cup    Shredded Mozzerella

1.5 Tbs  Butter

Mix Half & Half and Spinach & Artichoke Mix
in a large saucepan and whisk together well.
Heat on the stove on medium heat and add remaining
ingredients. Stir well and often until butter and
cheeses have melted. Whisk vigorously to make sure
everything is incorporated and continue to heat
until the mixture starts to bubble.
Do not bring up to a boil!

Turn heat off once it starts to bubble gently.
Let cool for 5 minutes, stirring occasionally.
Place in a heat-safe container with lid and
chill for 6 hours, best overnight.
Best served with Kings Hawaiian Rolls,
Bread Bowl, or similar soft bread/dinner rolls.

1/2 stick   Butter

1 Cup       Heavy Cream

1/3 Cup     Heavy Cream (added at the end)

1 Cup       Grated Parmesan Cheese

4 Tbs       Spinach & Artichoke Powder

1/4 tsp     Fresh ground black pepper.     

*Optional, adding 2.5 oz of Cream Cheese helps
thicken the sauce and make it extra creamy.

*Use quality fresh Parmesan, not dry or
powdered Kraft style cheeses.

*Half and Half can be substituted or made by
dividing the cream into half cream and half milk,
but all milk will make a pretty thin sauce and
may need extra cheese to thicken.

Mix the cream and the Spinach & Artichoke Powder
in a saucepan and whisk well. Add the butter and the
parmesan and simmer on medium-low until reduced to
desired thickness. You can add more Parmesan to taste
or to thicken as well as adding Mozzarella or Cream
Cheese to enhance the thickness and creaminess.

Try to make the sauce quickly and don’t cook the sauce
too hot or too long. Once everything has come together
it may start to break or separate, or be too thick.
Use the remaining 1/3 cup Heavy Cream added to keep
the sauce integrity together and turn off the heat.
Whisk well to incorporate.

When cooking your pasta retain some of the boil
water to thin the sauce if needed when mixing.
The starch in the pasta water helps the pasta and
sauce thicken together when mixed in a skillet
over heat.

Makes Apx 2.5-3 Cups of sauce.

1 Cup       Prepared Spin/Art Dip

1/2 Cup     Heavy Cream or 1/2 & 1/2

1/2 Cup     Grated Parmesan Cheese

1/4 stick   Butter 

*Use quality fresh Parmesan, not dry or
powdered Kraft style cheeses.

Melt the Spin/Art dip in a saucepan and add
the remaining ingredients. Simmer on medium
and whisk until fully incorporated.

When cooking your pasta retain some of the boil
water to thin the sauce if needed when mixing.
The starch in the pasta water helps the pasta and
sauce thicken together when mixed in a skillet
over heat.
Makes enough sauce for 2-3 servings of pasta.

6           Shells (cooked per box instructions)

1           Batch of either Alfredo from above

3 Tbs       Spinach & Artichoke Powder

1/3 Cup     Dry Parmesan Cheese

1           Egg

1 1/4 Cup   Ricotta Cheese  

2.5 Tbs     Heavy Cream 

1+ Cup      Mozzarella Cheese


*Shells can be prepped ahead and put in the
fridge until ready to cook.

Whisk the egg with the Cream and the
Spinach & Artichoke powder and let rest for
a few minutes. Start the pasta.

Cook the pasta Al Dente and gently pull from the
water with a large slotted spoon, don’t dump them
into a colander. Place back into the plastic
tray they came in and take them to the sink.
Run them individually under cold water and place
back into the tray or place them in an ice water
bath for a couple of minutes to stop the cooking
and firm up the pasta.

Add the Ricotta to the whisked mixture and
mix well, then add the Parmesan and whisk well.
Mix should be firm and not runny, add more parm
if it is too thin.
Scoop mixture into a sandwich baggie and cut a
small tip off of one corner. Zip and squish
contents down to that corner. Pipe mixture into
the shells making sure to leave enough for the
last shell.

Place shells carefully into a greased baking
dish and cover with sauce. Place in the oven
uncovered at 225-250 for apx 15 minutes. Once
sauce and shells are heated through, cover with
Mozzarella and place back in the oven for apx
5-10 minutes until cheese is melted.