Spinach Artichoke Stuffed Shells with Lemon Cream Sauce

Shell Ingredients:
18-22 jumbo shells, cooked al dente
15 oz. ricotta cheese
1/2 c. shredded mozzarella
1 c. shredded parmesan, divided
10 oz. frozen spinach, thawed and squeezed dry
6.5 oz jar artichoke hearts, chopped
1 egg, lightly beaten
1 tsp. italian seasoning
1 tsp. garlic powder
Salt and pepper to taste

Sauce Ingredients:
2 tbsp. butter or olive oil
3 garlic cloves, minced
2 tbsp. white flour
1 c. milk
1/4 c. lemon juice

Directions:
Lay shells out to cool and dry. Grease a 13x9 baking dish and set aside. In a mixing bowl, combine the ricotta, mozzarella, 1/2 cup parmesan, spinach, artichoke hearts, egg, italian seasoning, garlic powder, salt and pepper. Stuffed each shell with the cheese mixture and line up in rows in the prepared baking dish. Preheat oven to 350.
For the sauce, heat the butter or oil in a small saucepan over medium heat, add the garlic and saute for a few minutes. Sprinkle in the flour and stir well to combine. Add milk and whisk until it begins to bubble. Cook, stirring constantly until mixture thickens. Add lemon juice and pour the sauce over the prepared shells.
Cover and bake in the preheated oven for 30 minutes. Uncover and sprinkle with remaining 1/2 cup of parmesan and bake an additional 10 minutes. Serves 4-6.

Notes: This has got to be one of the best dishes I've made in a long time! I was SO incredibly happy with how it turned out. I've seen several of these types of recipes before and decided to make one up myself based on a few ideas I gathered. This had an amazing flavor and Randy and I couldn't get enough!