Stuffed Pasta Shells in White Sauce ~ Day 123

Here is one of the ways to use the bechamel sauce that I posted yesterday.  This  hearty, delicious stuffed shells are easy enough to make for a weeknight dinner and a definite crowd-pleaser. 

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Preparation time: 10 minutes

Cooking time: 45 minutes

Serves: 4

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Ingredients:

• Jumbo pasta shells - 16
• White / Bechamel sauce - 2 cups
• Mozzarella cheese - 1 cup
• Parmesan cheese - 1/2  cup
• Chopped fresh basil - for garnishing

For the stuffing:

• Extra virgin olive oil - 2 tbsp
• Garlic - 3 cloves, minced
• Onion - 1, medium, finely chopped
• Tomatoes - 2, chopped
• Spinach (fresh or frozen) - 3/4 cup
• Broccoli - 3/4 cup, chopped
• Red pepper flakes - 1/2 tsp or to taste
• Ground black pepper - 1/2 tsp
• Dried oregano - 1 tsp
• Dried basil - 1/2 tsp
• Fresh basil - 1 tbsp, chopped
• Salt - to taste
• Whole milk or part-skim ricotta cheese - 1 1/2 cups
• Parmesan cheese - 1/2 cup

Method:

1. Preheat the oven to 400 degrees F.  Cook the pasta shells according to package directions.  Place the cooked pasta on a parchment paper in a single layer to prevent from sticking.
2. Heat olive oil in a large skillet over medium heat.  Add the garlic and cook until lightly brown.  Add the onion and saute until translucent and stir in the tomatoes and cook until soft.   Add the spinach, broccoli, oregano, red pepper flakes, ground pepper, basil, and salt.  Cook for 3 to 4 minutes, stirring occasionally  Remove from the heat and let cool.
3. In a large mixing bowl, combine the ricotta cheese, 1/2 cup Parmesan cheese, and the vegetable mixture.  Mix 1 cup of mozzarella cheese into the white sauce. Spread 1/2 cup of white sauce in a baking dish.  Stuff each pasta shell with the ricotta mixture.  Arrange the stuffed shells on top of the white sauce.  Pour the remaining sauce over the shells.  Sprinkle 1/2 cup of Parmesan cheese.
4. Cover with foil and bake for 20 minutes.  Remove the foil and bake for another 10 minutes or until the sauce is bubbly.  Remove from the oven and garnish with basil.