Stuffed Shells with Creamy Spinach Sauce
11
350
60

Ingredients

  • 3 tablespoons butter
  • 1/2 pound mushrooms (finely chopped)
  • 1 onions (peeled and finely chopped)
  • 1/4 teaspoon ground nutmeg
  • 1/4 pound cream cheese
  • 1/2 cup walnuts (coarsely chopped)
  • 16 jumbo pasta shells
  • 2 1/4 cups vegetable stock
  • 1 tablespoon all-purpose flour
  • 2/3 cup whole milk (or 2%)
  • 1/2 pound frozen spinach

Directions

  1. Preheat oven to 400°F. Melt 1 1/2 tbsp butter in a frying pan and sauté 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 sauté 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.
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NutritionView more

350Calories
Sodium31%DV750mg
Fat46%DV30g
Protein18%DV9g
Carbs5%DV15g
Fiber12%DV3g

PER SERVING *

Calories350Calories from Fat270
% DAILY VALUE*
Total Fat30g46%
Saturated Fat13g65%
Trans Fat
Cholesterol60mg20%
Sodium750mg31%
Potassium700mg20%
Protein9g18%
Calories from Fat270
% DAILY VALUE*
Total Carbohydrate15g5%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.