Irresistible Spinach and Ricotta Stuffed Pasta with Mozzarella Béchamel

Ingredients

- 1 lb egg-based pasta shells
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups béchamel sauce
- 1 cup mozzarella cheese, shredded

Instructions

1. Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside.

2. Prepare the Filling:
- In a mixing bowl, combine chopped spinach and ricotta cheese.
- Season the mixture with salt and black pepper. Stir until well combined.

3. Stuff the Pasta:
- Carefully spoon the spinach and ricotta mixture into each cooked pasta shell. Set aside on a flat surface to prevent them from rolling.

4. Prepare the Béchamel Sauce (if not prepared):
- In a saucepan over medium heat, melt 2 tablespoons of butter.
- Add 2 tablespoons of all-purpose flour and whisk constantly for 1 minute.
- Gradually pour in 2 cups of milk, continuing to whisk until the sauce thickens.
- Season with a pinch of nutmeg, salt, and pepper to taste.

5. Assemble the Dish:
- Heat a large skillet over medium heat on the stove.
- Pour the béchamel sauce into the skillet.
- Place the stuffed pasta shells atop the sauce evenly.

6. Add Mozzarella and Cook:
- Sprinkle shredded mozzarella cheese generously over shells.
- Cover the skillet and allow the dish to simmer on low heat for 10 minutes until the cheese is melted and bubbly.

7. Serve:
- Carefully plate the stuffed pasta shells with some sauce.
- Serve warm, and garnish with fresh herbs if desired.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT20M
20 minutes

Total Time

- PT40M
40 minutes

Type of Dish

- Dinner

Keywords

Spinach Pasta, Ricotta Recipe, Stuffed Pasta, Easy Dinner Recipe, Vegetarian Pasta, Italian Dinner, Béchamel Sauce, Mozzarella Cheese, Stove Top Cooking, Spinach Ricotta

Recipe Yield

- Feeds 4 adults

Calories

- Total: 1740 calories

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