Spinach Stuffed Shells With White Sauce Recipe

Recipe By Slurrp

Spinach stuffed shells with white sauce is a delicious and comforting Italian dish. The jumbo pasta shells are filled with a mixture of spinach, ricotta cheese, and seasonings, then baked in a creamy white sauce. The dish is rich and flavorful, with the spinach adding a healthy twist. It's a perfect option for a vegetarian main course or a side dish for a family dinner. Serve it hot and garnish with grated Parmesan cheese for an extra touch of indulgence.

24 Rating -
Non Vegdiet
Spinach Stuffed Shells With White Sauce

ingredients serve

Ingredients for Spinach Stuffed Shells With White Sauce Recipe

  • 4 Jumbo Pasta Shells
  • 0.40 cup Fresh Spinach, Chopped
  • 1/5 cup Ricotta Cheese
  • 0.40 cloves Cloves Garlic, Minced
  • 1/10 teaspoon Salt
  • 1/20 teaspoon Black Pepper
  • 1/5 teaspoon Italian Seasoning
  • 0.40 tablespoon Butter
  • 0.40 tablespoon All Purpose Flour
  • 0.40 cup Milk
  • 1/10 cup Grated Parmesan Cheese
  • as per your need Grated Parmesan Cheese And Fresh Parsley, For Garnish

Directions: 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.
calories per serving
11 g Fat15 g Protein9 g Carbs< 1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber
    < 1g


  • Carbs
  • Protein
  • Fiber
    < 1g


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
    < 1mg
  • Phosphorus
  • Selenium
  • Zinc
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp