Greek Stuffed Shells with Spinach Feta and Lemon Cream
Greek Stuffed Shells with Spinach, Feta & Lemon Cream is a delicious, hearty dish that brings together the vibrant flavors of Mediterranean cuisine. Stuffed with a creamy mixture of ricotta, feta, and fresh spinach, these jumbo pasta shells are baked in a zesty lemon cream sauce that adds a delightful brightness to every bite. Perfect for family dinners or special occasions, this recipe combines the richness of cheese with the freshness of lemon and spinach, offering a meal that is both comforting and refreshing.
Why You Will Love This Recipe
This dish is a great way to introduce Greek flavors into your kitchen while also being a comforting family favorite. The creamy, tangy lemon sauce makes every bite decadent, while the spinach provides a nutritional boost. Additionally, using jumbo pasta shells allows for easy stuffing, making preparation straightforward and fun. This recipe can easily be adapted for vegetarians or those looking for a healthier option without compromising taste.
Ingredients
For the Greek Stuffed Shells:
- 20 jumbo pasta shells
- 1 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- 1 egg
- 1 tsp dried oregano
- 1 lemon, zested and juiced
- Salt & black pepper, to taste
For the Lemon Cream Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tbsp lemon juice
- Salt & pepper, to taste
Instructions
Step 1: Preheat your oven to 375°F (190°C). As the oven heats up, bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente. Drain the shells and set them aside to cool.
Step 2: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped fresh spinach and sauté until wilted. This should take about 2-3 minutes. Once wilted, remove the skillet from heat and allow the spinach to cool slightly.
Step 3: In a large mixing bowl, combine the sautéed spinach, ricotta cheese, crumbled feta cheese, egg, dried oregano, lemon zest, salt, and black pepper. Mix until all ingredients are evenly incorporated and set aside.
Step 4: Carefully stuff each jumbo pasta shell with the spinach and cheese mixture. Arrange the stuffed shells in a greased baking dish in a single layer.
Step 5: To prepare the lemon cream sauce, melt 2 tablespoons of butter in a medium saucepan over medium heat. Once melted, whisk in the all-purpose flour and cook, stirring constantly, for about 1 minute until it turns a light golden color.
Step 6: Slowly whisk in the milk and heavy cream until the mixture is smooth. Continue to cook, stirring frequently, until the sauce thickens, which should take about 5-7 minutes.
Step 7: Stir in the grated Parmesan cheese, lemon juice, salt, and pepper into the sauce. Allow the sauce to simmer for a few more minutes to meld the flavors together.
Step 8: Pour the lemon cream sauce over the stuffed shells, making sure to cover them evenly. Cover the baking dish with aluminum foil and bake for 20 minutes.
Step 9: After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the sauce is bubbly and the top is golden brown.
Step 10: Remove from the oven and let it cool for a few minutes before serving. Garnish with extra crumbled feta cheese and fresh herbs, if desired.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the stuffed shells and the lemon cream sauce a day in advance, then assemble and bake when you’re ready to serve.
Can I use other cheeses instead of feta?
While feta adds a unique flavor, you can substitute it with goat cheese or other soft cheeses that melt well to create a similar creamy texture.
How do I store leftovers?
Store any leftover stuffed shells in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Can I add meat to this recipe?
Yes, you can add cooked ground turkey or chicken to the cheese mixture for added protein if desired.
Is this recipe suitable for freezing?
Yes, you can freeze the assembled unbaked stuffed shells. Thaw in the refrigerator overnight before baking. Adjust baking time as necessary.
Conclusion
Greek Stuffed Shells with Spinach, Feta & Lemon Cream is a delightful dish that combines the best elements of Mediterranean cuisine. Whether you serve it for a family dinner or a special occasion, it’s a crowd-pleaser that offers a perfect balance of flavors and textures. With the added benefit of being versatile and easy to prepare, this recipe is a fantastic addition to your meal rotation. Try it today, and enjoy the warmth and comfort of this delicious dish!
