I love spinach. Like on the level of Popeye. There is a good chance that I eat something with spinach in it at least 3x per week. And creamy spinach combined with pasta and cheese is likely one of my absolute favorites: so here we have Baked Spinach Cheesy Shells. Sort of like a vegetarian lasagna, filled with 3 types of cheese and spinach galore, it is delicious. Total comfort food on a cold January day. You could add some sauteed mushrooms to up the protein level too.
Ingredients
For the spinach sauce
1 pound fresh spinach or 1 package frozen spinach, chopped
3 tablespoons butter, divided
1 teaspoon chicken or vegetable bouillon concentrate (or one cube)
2 tablespoon flour
1 cup milk (whole or 2%)
salt and pepper to taste
pinch of nutmeg
splash of heavy cream
for the pasta
1 package pasta shells (you will likely only need 10-12)
3 eggs yolks
2 cups ricotta cheese
1/4 cup pesto (optional)
1/2 cup grated Parmesan cheese
1 tablespoon corn starch
salt and pepper to taste
for the bake
1 1/2 cup fontina, shredded
Directions
Wash and soak fresh spinach thoroughly and drain. Blanch spinach in boiling water for about 2 minutes; drain and rinse in cold water. Squeeze spinach to remove moisture and chop well. If using frozen spinach, thaw as directed, then drain well. Put in blender and puree until very smooth. You may have to add a little water if you removed too much, but better to have to add more than have it too liquidly.
Heat large heavy skillet on medium, melt butter until lightly browned and add the bouillon concentrate and stir together. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens. Be careful that your roux does not become lumpy so stir well. This creates a bechamel sauce.
Combine spinach with the bechamel sauce. Add salt and pepper to taste. Simmer briefly and remove from heat. Add the pinch of nutmeg and splash of heavy cream.
While you are making your spinach sauce, you can par-boil your pasta shells. Cook noodles until al dente. Drain and make sure they aren’t stuck together. In a large bowl, combine egg yolks, ricotta, pesto (if using), corn starch and Parmesan cheese. Lay shells on paper towels to wick off extra water and fill each with the ricotta filling.
Preheat oven to 375F.
To assemble, spread 2 cups of spinach sauce in your pan. Place in filled shell noodles, seam side down. Cover with remaining spinach sauce and cover completely with the fontina. Spray a piece of aluminum foil with baking spray and cover the shells, sprayed side down. Bake for 35 minutes. Uncover; bake 15 minutes longer or until the top is bubbly and golden brown. Let stand for a minimum of 10 minutes before cutting and serving (it is screaming hot and if you cut it too soon, it’s going to burn your mouth!)
