Creamy Spinach and Gorgonzola Stuffed Pasta Shells
Indulge in the luxurious flavor of our Creamy Spinach and Gorgonzola Stuffed Pasta Shells. This delightful dish features large pasta shells generously filled with a creamy mixture of thawed spinach, light ricotta, and crumbled gorgonzola, complemented by crunchy walnuts and aromatic garlic. All of this is nestled in a rich Parmesan cream sauce that adds warmth and creaminess to every bite. Perfect for family dinners or gatherings, this dish not only delivers on taste but is also a feast for the eyes, making it a standout on any table. Serve it up and watch it disappear!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
large pasta shells
15 (uncooked)
frozen spinach
2 cups (thawed and squeezed)
light ricotta cheese
3/4 cup (none)
crumbled gorgonzola (or any blue cheese)
3/4 cup (none)
chopped walnuts
1/4 cup (none)
garlic clove
1 (chopped)
egg
1 (none)
butter or margarine
2 tablespoons (none)
garlic clove
1 (minced)
flour
2 tablespoons (none)
salt
1/2 teaspoon (none)
white pepper
1/8 teaspoon (none)
half & half light cream (or regular)
2 cups (none)
grated parmesan cheese
1/2 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and spray a 13x9-inch baking dish with cooking spray.
2
Cook the pasta shells according to the package instructions until al dente. Drain and rinse with hot water, then set aside.
3
While the shells are cooking, squeeze the thawed spinach to remove excess moisture.
4
In a food processor or blender, combine the squeezed spinach, ricotta cheese, crumbled gorgonzola, chopped walnuts, one garlic clove, and the egg. Blend until the mixture is smooth and well combined, about 30-45 seconds in a food processor or 1-2 minutes in a blender.
5
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant and tender.
6
Stir in the flour, salt, and white pepper, cooking for another minute until the mixture is bubbly.
7
Gradually whisk in the half-and-half, stirring constantly to ensure no lumps form. Continue to cook and stir for 5-6 minutes, until the sauce thickens and comes to a gentle boil.
8
Remove the saucepan from heat and stir in grated parmesan cheese until melted and well incorporated.
9
Spread a layer of the creamy sauce evenly across the bottom of the prepared baking dish.
10
Carefully spoon 1-1/2 tablespoons of the spinach and gorgonzola filling into each pasta shell. Arrange the stuffed shells in a single layer over the sauce.
11
Cover the baking dish tightly with foil and bake in the preheated oven for 20-25 minutes, or until the shells are heated through and the sauce is bubbly.
12
Once done, remove from the oven and let it rest for a few minutes. Serve by spooning additional sauce over the stuffed shells for added flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of pasta is used in this recipe?
The recipe calls for 15 uncooked large pasta shells.
How should the pasta shells be prepared before stuffing?
Cook the shells according to the package instructions until al dente, then drain and rinse with hot water.
What is the oven temperature for baking the shells?
The oven should be preheated to 350°F (175°C).
How do I prepare the spinach for the filling?
Use 2 cups of frozen spinach that has been thawed and squeezed to remove all excess moisture.
What ingredients are included in the shell filling?
The filling is a mixture of spinach, light ricotta cheese, crumbled gorgonzola, chopped walnuts, garlic, and an egg.
Can I use a blender to mix the filling?
Yes, you can use a food processor for 30-45 seconds or a blender for 1-2 minutes until smooth.
What type of cheese can substitute for gorgonzola?
You can use any variety of blue cheese as a substitute for gorgonzola.
What size baking dish is required?
A 13x9-inch baking dish is recommended for this recipe.
How is the garlic prepared for the filling versus the sauce?
One garlic clove is chopped for the filling, and another garlic clove is minced for the sauce.
What is the base of the creamy sauce?
The sauce is made from a roux of butter and flour, combined with half-and-half light cream and parmesan cheese.
How long should I sauté the garlic for the sauce?
Sauté the minced garlic in melted butter for about 1 minute or until it is fragrant and tender.
What seasonings are used in the sauce?
The sauce is seasoned with 1/2 teaspoon of salt and 1/8 teaspoon of white pepper.
How do I ensure the cream sauce is smooth?
Gradually whisk in the half-and-half while stirring constantly to prevent lumps from forming.
How long does it take for the sauce to thicken?
Continue to cook and stir the sauce for 5-6 minutes until it thickens and reaches a gentle boil.
When should I add the parmesan cheese to the sauce?
Remove the saucepan from the heat before stirring in the grated parmesan cheese until it is melted.
How much parmesan cheese is needed?
The recipe requires 1/2 cup of grated parmesan cheese.
How do I prepare the baking dish?
Spray the 13x9-inch baking dish with cooking spray and spread a layer of the creamy sauce across the bottom.
How much filling goes into each pasta shell?
Carefully spoon about 1-1/2 tablespoons of the spinach and gorgonzola mixture into each shell.
How should the shells be arranged in the baking dish?
Place the stuffed shells in a single layer over the sauce at the bottom of the dish.
Should the dish be covered while baking?
Yes, cover the baking dish tightly with foil before putting it in the oven.
How long do the shells need to bake?
Bake the shells for 20-25 minutes.
How do I know when the dish is ready to be removed from the oven?
The dish is done when the shells are heated through and the sauce is bubbly.
Should the pasta rest after baking?
Yes, let the dish rest for a few minutes after removing it from the oven before serving.
How should I serve the stuffed shells?
Serve them by spooning additional sauce from the dish over the shells for extra flavor.
Is this recipe vegetarian?
Yes, this dish is vegetarian as it contains no meat products.
What kind of cream is used for the sauce?
You can use 2 cups of either light or regular half-and-half cream.
What is the purpose of the egg in the recipe?
The egg acts as a binder for the spinach and cheese filling inside the shells.
Are the walnuts prepared in a specific way?
The recipe calls for 1/4 cup of chopped walnuts to be mixed into the filling.
Can I use margarine instead of butter?
Yes, the recipe allows for either 2 tablespoons of butter or margarine.
How much ricotta cheese is used?
The recipe uses 3/4 cup of light ricotta cheese.