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Spinach Stuffed Shells with White Sauce Recipe

Spinach Stuffed Shells with White Sauce Recipe photo by Taste of Home

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Here’s a creamy and delicious, vegetarian main dish from Debbie Herbert in Seymour, Indiana. It’s easy to assemble and looks like you really fussed. Serve with a leafy salad, crusty garlic bread and thirst-quenching iced tea.

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Spinach Stuffed Shells with White Sauce Recipe

Prep: 25 min. Bake: 25 min.

Yield: 5 Servings

25 25 50

Ingredients

15 uncooked jumbo pasta shells
1 envelope white sauce mix
1 cup (8 ounces) 4% cottage cheese
1/2 cup shredded part-skim mozzarella cheese
1 egg white
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 tablespoon shredded Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, prepare white sauce according to package directions; set aside.
Preheat oven to 375°. In a small bowl, combine cottage cheese, mozzarella cheese, egg white, basil, garlic powder, pepper and half of the spinach (save remaining spinach for another use). Pour half of the white sauce into a greased 11x7-in. baking dish.
Drain pasta and rinse in cold water; stuff each shell with 2 tablespoons spinach mixture. Arrange over sauce. Top with remaining white sauce.
Cover and bake 25 minutes or until heated through. Sprinkle with Parmesan cheese. Yield: 5 servings.

Nutritional Facts 3 stuffed shells equals 302 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 646 mg sodium, 35 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Spinach-Stuffed Shells in Simple & Delicious July/August 2006, p15

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Reviews for Spinach Stuffed Shells with White Sauce

Spinach Stuffed Shells with White Sauce

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Reviewed on Nov. 30, 2012 by katlaydee3

I did not care for this at all. I found the filling to be way too bland.

Reviewed on Jan. 16, 2012 by amb_ks

I added chicken to them and used jar alfredo sauce. Very good.

Reviewed on Feb. 06, 2009 by nywvblue

My only struggle was in finding the jumbo shells! (The THIRD grocery store had them, good thing.) I also substituted the white sauce with tomato sauce and it came out great. My 9 x 13 pan led to these further adjustments: cook 25 shells...29 oz tomato sauce was perfect amount...use entire pkg of spinach...3/4 cup of mozzarella...mix in grated parmesan cheese to increase filling bulk