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Spinach Ricotta Stuffed Pasta Shells

Spinach Ricotta Stuffed Pasta Shells

Spinach ricotta stuffed pasta shells in creamy parmesan bechamel. Vegetarian Italian classic.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Method Notes

Ingredients
  

  • 24 jumbo pasta shells
  • 10 oz fresh spinach
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 15 oz whole milk ricotta
  • 1 cup shredded mozzarella
  • 3/4 cup grated parmesan divided
  • 1 large egg
  • 4 tbsp butter for bechamel
  • 4 tbsp all purpose flour
  • 3 cups whole milk warmed
  • 1/4 tsp nutmeg freshly grated
  • 2 tbsp fresh parsley chopped
  • salt and pepper to taste

Method
 

  1. **Boil.** Cook shells 2 minutes less than package directions. Drain and rinse.
  2. **Spinach.** Heat olive oil in a skillet. Cook garlic 30 seconds. Add spinach in batches, wilt 3 minutes. Squeeze cool spinach dry and chop.
  3. **Filling.** Mix ricotta, mozzarella, 1/2 cup parmesan, egg, chopped spinach, salt, and pepper.
  4. **Bechamel.** Melt butter in a saucepan. Whisk in flour 1 minute. Slowly whisk in warm milk. Simmer 5 minutes until thickened. Stir in nutmeg, salt, pepper, and 1/4 cup parmesan.
  5. **Assemble.** Heat oven to 375F. Spread 1 cup bechamel in a baking dish. Fill each shell with 2 tbsp ricotta. Nestle into the sauce. Pour remaining bechamel over top. Sprinkle with remaining parmesan.
  6. **Bake.** Cover with foil. Bake 25 minutes. Remove foil. Broil 2 minutes. Top with parsley.

Notes

Use fresh spinach for a brighter, cleaner filling. Vegan swap: cashew ricotta plus cashew bechamel replaces the dairy here. Store leftovers in the fridge for up to 4 days.