Stuffed Shells With Creamy Spinach Sauce Recipe

Name: Stuffed Shells With Creamy Spinach Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter; 1/2 lb mushrooms, finely chopped; 1 None onion, peeled and finely chopped; 1/4 tsp ground nutmeg; 1/4 lb cream cheese; 1/2 cup walnuts, coarsely chopped; 16 None jumbo pasta shells; 2 1/4 cups hot vegetable stock; 1 tbsp all-purpose flour; 2/3 cup 2% or whole milk; 1/2 lb frozen spinach

Servings: persons

1
Preheat oven to 400u00b0F. Melt 1 1/2 tbsp butter in a frying pan and saute mushrooms and 1/2 onion for 3-5 mins until lightly browned. Add 1/2 the nutmeg and season. Set aside to cool slightly then add cream cheese and walnuts.
2
Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water. Stuff with mixture then place in a baking dish. Pour 1 1/2 cups hot stock over dish and bake for 25 mins.
3
Meanwhile, melt remaining butter and saute remaining onion for 3-5 mins. Add flour and cook, stirring, for 1-2 mins. Gradually whisk in milk then remaining stock. Add remaining nutmeg, bring to a boil then add spinach. Cover and simmer for 5-6 mins, stirring occasionally, until spinach is thawed and cooked through. Season.
4
To serve, divide sauce between 4 serving plates and arrange baked shells on top.

1834

kcal

Calories

Fat

312

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tbsp butter, 1/2 lb mushrooms, finely chopped, 1 None onion, peeled and finely chopped, 1/4 tsp ground nutmeg, and more.

Yes, Stuffed Shells With Creamy Spinach Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Shells With Creamy Spinach Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions