Whether you're a pasta lover, looking for a vegetarian meal or just fancy a culinary treat, these creamy stuffed pasta shells are guaranteed to meet all your expectations. Not only is this recipe easy to prepare, but it also offers an elegant presentation that will amaze your guests on special occasions.
Discover the perfect balance of creamy, savory and spicy flavors, and enjoy a meal that is both comfortable and refined. Whether you serve it as a main course or as an impressive side dish, this dish is sure to leave a lasting impression.
Read on for the full recipe and be surprised by the harmonious flavors of Creamy Stuffed Pasta Shells with Spinach and Three Cheeses.
Stuffed Pasta Shells with Creamy Mornay Sauce and Spinach
| Category: | Pasta |
| Cooking Time: | 25 min |
| Portions: |
4
|
| Kitchen: | Italian Cuisine |
| Cost Range: | Cheap |
Ingredients:
-
500 gr Pasta shells
-
500 gr Fresh spinach
-
60 gr Butter
-
60 gr Flour
-
500 ml Milk
-
50 gr Grated Gruyère cheese
-
50 gr Grated Emmentaler cheese
-
50 gr Grated cheddar cheese
-
2 pieces Red pepper
-
1 pinch Pepper
-
1 pinch Nutmeg
-
1 pinch Salt
-
1 to your taste Marjoram
-
2 cloves Garlic
-
1 Onion
Instructions:
- Cook the pasta shells according to the instructions on the package, but make sure they are still firm (al dente). Drain and set aside.
- Thoroughly wash the fresh spinach and let it drain.
- Heat a splash of olive oil in a pan and sauté the finely chopped onion and garlic until they are soft and lightly golden in color.
- Add the fresh spinach to the pan and cook until the spinach is wilted. Season with salt, pepper, and a pinch of nutmeg. Add marjoram to taste. Set aside.
- For the Mornay sauce, melt the butter in a pan over low heat.
- Add the flour and stir well with a whisk to form a roux.
- Gradually add the milk to the roux and continue stirring until you get a smooth sauce.
- Add the grated Gruyère, Emmentaler, and cheddar cheese to the sauce and stir well until the cheeses are completely melted, and the sauce has a creamy consistency. Season with salt, pepper, and a pinch of nutmeg.
- Optional: Add finely chopped red pepper to the sauce if you want some extra heat.
- Mix the creamy Mornay sauce with the sautéed spinach.
- Generously fill the cooked pasta shells with the creamy spinach-cheese sauce.
Serve the delicious stuffed pasta shells with creamy Mornay sauce and spinach directly on the plate. You can add some extra grated cheese and fresh herbs like parsley or basil as garnish, if desired. Enjoy your meal!
