Spinach & Feta Stuffed Shells with Lemon Cream Sauce
Spinach and feta stuffed shells with lemon cream sauce is a delightful comfort food that combines the rich flavors of cheese and fresh spinach with the zesty brightness of lemon. This dish is not only delicious but also highly nutritious, making it a perfect option for family dinners or gatherings. The creamy sauce adds a luxurious finish, elevating the dish to something truly special.
Why You Will Love This Recipe
This recipe is beloved for several reasons. Firstly, the combination of ricotta, feta, and Parmesan creates a rich, creamy filling that’s balanced by the wilted spinach. The addition of lemon in the cream sauce brings brightness and lifts the flavors, making every bite refreshing and comforting. Additionally, this dish can be made ahead of time, making it a convenient choice for busy weeknights or entertaining guests. It’s vegetarian-friendly, offering a delightful alternative for those following a meatless diet. Finally, the presentation of stuffed shells swimming in creamy sauce is a sure way to impress your friends and family.
Pro Tips for Making Spinach & Feta Stuffed Shells
To ensure your stuffed shells come out perfectly every time, consider these pro tips:
- Choose Quality Cheese: Opt for high-quality cheeses for the filling, especially the feta, as it significantly impacts the flavor.
- Don’t Overcook the Pasta: Cook the jumbo shells just until al dente, as they will continue to cook in the oven.
- Fresh Spinach Preference: Fresh spinach provides a better texture and taste compared to frozen spinach, which can release excess moisture.
- Adjust the Thickness: If the lemon cream sauce is too thick, you can thin it with a little more milk or cream for the perfect consistency.
- Garnish Generously: Fresh herbs like parsley not only add color but provide a fresh flavor contrast. Don’t skip this step!
Ingredients
Here’s a quick look at what you’ll need to make this delectable dish:
For the Stuffed Shells:
- 20 jumbo pasta shells
- 1 tablespoon olive oil
- 3 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon fresh dill, chopped (or 1 tsp dried)
- Salt and black pepper to taste
For the Lemon Cream Sauce:
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
Garnish:
- 2 tablespoons chopped parsley
- Extra crumbled feta (optional)
- Lemon wedges (optional)
Directions
Step 1: Begin by preheating your oven to 375°F (190°C). Cook the jumbo pasta shells according to package directions until they are al dente. Once cooked, drain them and set aside to cool.
Step 2: In a skillet over medium heat, add the olive oil. Once hot, sauté the minced garlic for about 30 seconds until fragrant. Next, add the chopped spinach and cook until wilted, which should take about 2 to 3 minutes. Remove the spinach from heat and let it cool for a few minutes.
Step 3: In a large mixing bowl, combine ricotta cheese, crumbled feta, grated Parmesan cheese, the large egg, chopped dill, and season with salt and pepper. Once the spinach mixture is cool, stir it in until everything is well mixed together.
Step 4: For the lemon cream sauce, melt butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for about 1 minute. Slowly stream in the milk and heavy cream, whisking until the mixture is smooth and well combined. Add lemon zest, fresh lemon juice, and season with salt and pepper. Let the sauce simmer on low until slightly thickened, about 4 to 5 minutes.
Step 5: To assemble, pour half of the lemon cream sauce at the bottom of a 9×13-inch baking dish. Stuff each cooled pasta shell with the spinach-feta filling, then arrange the stuffed shells in the dish. Pour the remaining lemon cream sauce evenly over the shells.
Step 6: Cover the dish with aluminum foil and bake for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5 to 10 minutes, or until the tops are bubbly and slightly golden.
Step 7: Remove from the oven and garnish with chopped parsley and additional crumbled feta as desired. Serve hot with lemon wedges on the side.
FAQs
Can I prepare this dish in advance?
Yes, you can prepare the stuffed shells and assemble the dish up to 24 hours in advance. Just cover and refrigerate until you’re ready to bake.
Can I use frozen spinach instead of fresh?
While fresh spinach is preferred for better texture and flavor, you can use frozen spinach. Be sure to thaw and drain it thoroughly to remove excess moisture before adding it to the filling.
Is there a substitute for feta cheese?
If you’re looking for a substitute for feta, consider using goat cheese or even a creamy herb cheese. The taste will differ slightly, but it will still be delicious.
How do I store leftovers?
Leftover spinach and feta stuffed shells can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can this dish be frozen?
Yes, this dish can be frozen before baking. Just assemble, cover tightly, and freeze. When ready to bake, thaw in the refrigerator overnight and then bake as directed.
Conclusion
Spinach & feta stuffed shells with lemon cream sauce is a wonderfully flavorful dish that combines the earthiness of spinach, the tanginess of feta, and a luscious lemon cream sauce. It’s perfect for any occasion, from weeknight meals to special gatherings. With the detailed instructions and tips provided, you can confidently prepare this dish and wow your guests with your culinary skills. Enjoy every bite!