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Recipe by Danielle Renov

Spinach Stuffed Shells

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Spinach Stuffed Shells
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
1 Hour, 10 Minutes
Diets
- Vegetarian - Pescatarian

For all the spinach and cheese combo lovers out there (you know who you are), this one’s for you!

Ingredients

Shells

  • 1 12-ounce (340-gram) box jumbo shells, parboiled (see note)

  • 2 cups shredded mozzarella cheese

  • 1 tablespoon butter, cut into tiny pieces

Bechamel Sauce

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1/2 teaspoon Haddar Kosher Salt

  • 1/4 teaspoon coarse black pepper

  • 1/4–1/2 teaspoon ground nutmeg

  • 2 and 1/2 cups milk

  • 1/2 cup heavy cream

  • 1/2 cup grated Parmesan cheese (optional)

Shell Filling

  • 1 32-ounce (900-gram) bag frozen spinach

  • 1 cup ricotta cheese

  • 1/4 teaspoon crushed red pepper flakes (optional)

Directions

Prepare the Stuffed Shells

1.

To make the béchamel sauce: Set a medium pot over medium heat and add butter and flour. Stir constantly for four to five minutes until mixture is a light golden brown. Add salt, pepper, and nutmeg. Continue stirring and slowly add in milk and heavy cream, a quarter cup at a time. Use a whisk to break up any lumps. Keep stirring until tiny bubbles form around the edge of the pot. If desired, add Parmesan cheese and stir for an additional minute. Remove from heat.

2.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

3.

Grease a nine- by 13-inch (20- by 30-centimeter) baking dish. Pour a third of the sauce on the bottom of the dish.

4.

Place all the filling ingredients in a large bowl and mix well to combine. Put mixture into a piping bag or ziplock bag. Snip off the corner of the bag and pipe filling into the shells.

5.

Place shells in a single layer onto the sauce in the dish. Cover all the filled shells with the remaining béchamel. Sprinkle the top with the two cups of mozzarella and place tiny pieces of butter over the cheese.

6.

Bake uncovered for about 35 minutes until the top is golden and bubbly. Allow to cool for eight minutes before serving.

Notes:

For an alternative to the shells, you can use cannelloni or lasagna noodles. To save yourself the step of parboiling, use the oven-ready pasta.

Credits

Photography by Moishe Wulliger Food Styling by Renee Muller

Recipe tags

cheese cheesy danielle renov noodles pasta Shavuos spinach stuffed shells
Spinach Stuffed Shells

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Malkie
Malkie
11 months ago
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miriam h
miriam h
3 years ago

Delicious!!

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wpdiscuz   wpDiscuz

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