CREAMY BAKED PASTA SHELLS
Al dente pasta shells filled with a spinach filling and baked to perfection in a creamy, cheesy sauce. A delicious dish sure to please the family.
Difficulty
Medium
Serves
6
Time
55mins
Allergens
Milk
Eggs
Wheat
What you need
-
For the cream sauce
-
For the pasta shells
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Putting it together
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- Sauce: Melt the butter in a heavy-bottomed saucepan. Add the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown.
- Add the hot milk, continuing to stir as the sauce thickens. Bring it to boil.
- Add salt and pepper to taste. Lower the heat and cook, stirring for 2 to 3 minutes more.
- Remove from the heat.
- Pasta shells: Preheat the oven to 190 °C.
- Spread the butter in glass baking dish to avoid the pasta shells stick to it.
- In a large bowl, combine the Philadelphia, eggs, and chopped spinach and mix well.
- Add the half of the Parmesan cheese and mix again.
- Make sure that each shell is drained and doesn't have water hiding inside. Stuff each with some of the cheese mixture and place them in the oven dish.
- When all the shells are filled top them with the cream sauce and sprinkle everything with the rest of the Parmesan cheese.
- Bake for 30 to 40 minutes until the sauce is bubbling and the filling is all melty and starts to brown.
- Remove from the oven and leave to stand for 5 minutes.
- Garnish with some herbs and serve immediately.
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