Spinach Stuffed Shells With White Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and cook the jumbo pasta shells according to package instructions.
• STEP 2.In a large bowl, combine the spinach, ricotta cheese, garlic, salt, pepper, and Italian seasoning.
• STEP 3.Stuff each cooked pasta shell with the spinach and cheese mixture and place them in a baking dish.
• STEP 4.In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes.
• STEP 5.Gradually whisk in the milk and bring the mixture to a simmer. Cook until thickened, stirring constantly.
• STEP 6.Remove the white sauce from heat and stir in the Parmesan cheese until melted and smooth.
• STEP 7.Pour the white sauce over the stuffed shells in the baking dish.
• STEP 8.Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
• STEP 9.Let the dish cool for a few minutes before serving. Garnish with grated Parmesan cheese and fresh parsley, if desired.

Cooking Tips

• Make sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
• You can use frozen spinach instead of fresh. Just make sure to thaw and squeeze out any excess moisture before using.
• Feel free to add other ingredients to the spinach and cheese mixture, such as sautéed mushrooms or sun-dried tomatoes, for extra flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Storage and Serving

• Serve the spinach stuffed shells with white sauce as a main course with a side salad or garlic bread.
• This dish can also be served as a side dish alongside grilled chicken or roasted vegetables.
• To freeze the dish, assemble the stuffed shells in a freezer-safe dish without the white sauce. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking with the white sauce.