Name: Greek Stuffed Shells with Spinach, Feta & Lemon Cream
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: For the Shells:; 20 jumbo pasta shells; 1 tablespoon olive oil; 2 cloves garlic, minced; 5 oz fresh spinach, chopped; 1 cup ricotta cheese; ¾ cup crumbled feta cheese; ½ cup grated Parmesan cheese; 1 egg; Zest of 1 lemon; 1 tablespoon chopped fresh dill (or 1 tsp dried); Salt and black pepper to taste; For the Lemon Cream Sauce:; 2 tablespoons butter; 2 tablespoons flour; 1½ cups milk; Juice of 1 lemon; ½ teaspoon garlic powder; Salt and black pepper to taste

Jump to Recipe·Print Recipe

If ever a dinner could strike that magical balance between comfort food and Mediterranean sunshine, it’s these Greek Stuffed Shells with Spinach, Feta & Lemon Cream. Creamy, zesty, and herby in all the best ways, this dish wraps up everything we love about Greek flavors in a cozy, baked pasta package. With bright lemon zest, fresh dill, creamy ricotta, and the unmistakable tang of feta—every bite feels like a little getaway.

And because I love sharing delicious, feel-good meals with you, I invite you to subscribe and get more crave-worthy recipes like this sent right to your inbox!

Greek Stuffed Shells with Spinach, Feta & Lemon Cream are the perfect way to bring brightness to your dinner table while still keeping things satisfyingly hearty. These oversized pasta shells are packed with a creamy blend of sautéed spinach, savory cheeses, and a hint of bright lemon, then topped with a silky lemon cream sauce and baked until golden and bubbling.

What makes this dish so special? It’s not just about the cheesy filling (though let’s be honest, that alone is worth it). The fresh dill and lemon zest bring a lightness that’s rare in pasta bakes. And that sauce—oh that sauce—is a velvety mix of milk, lemon juice, garlic, and butter that clings to every shell like a creamy hug.

You’ll love this recipe for so many reasons. It’s meatless yet filling. It’s sophisticated enough to serve for special occasions, yet simple enough to whip up on a busy weeknight. And the smell when it’s baking? Out of this world.

If you’re a fan of bright, fresh flavors with cozy vibes, these stuffed shells will absolutely win you over. And if you loved dishes like Warm Burrata & Garlic Roasted Veggie Skillet, you’re in for another treat.

Greek Stuffed Shells with Spinach, Feta & Lemon Cream aren’t just a meal—they’re a little moment of joy in your day. Let’s dig in.

Why You’ll Crave These Greek Stuffed Shells

When I first tested this recipe, I honestly wasn’t prepared for how deliciously the Greek-inspired filling would blend with the creamy lemon sauce. It’s like spanakopita met a lasagna and went on vacation in the Aegean.

Here’s why this dish deserves a spot on your menu:

It’s a complete vegetarian meal—full of protein, leafy greens, and flavor.
The filling is incredibly creamy with the tang of feta and brightness of lemon.
It’s perfect for make-ahead cooking (hello, meal prep win!).
It reheats like a dream.
It’s a unique twist on baked pasta that feels both nostalgic and new.

What Does It Taste Like?

Each bite is creamy, savory, slightly tangy, and packed with Mediterranean goodness. The spinach and garlic add depth, the cheeses melt into luxurious richness, and the lemon ties it all together with a zingy, light finish. It’s deeply comforting—but never heavy.

Is It Healthy?

It’s surprisingly balanced! Between the fiber-rich spinach, calcium-packed cheeses, and the fresh lemon, this dish is proof that comfort food doesn’t have to be over-the-top indulgent to satisfy. Plus, it’s baked—not fried—keeping things a little lighter.

Greek Stuffed Shells with Spinach, Feta & Lemon Cream

Ingredients You’ll Need

For the shells:

20 jumbo pasta shells
1 tablespoon olive oil
2 cloves garlic, minced
5 oz fresh spinach, chopped
1 cup ricotta cheese
¾ cup crumbled feta cheese
½ cup grated Parmesan cheese
1 egg
Zest of 1 lemon
1 tablespoon chopped fresh dill (or 1 tsp dried)
Salt and black pepper, to taste

For the lemon cream sauce:

2 tablespoons butter
2 tablespoons flour
1½ cups milk
Juice of 1 lemon
½ teaspoon garlic powder
Salt and black pepper, to taste

Tools to Make It Easier

To bring everything together seamlessly, here’s what you’ll want on hand:

Large pot (for boiling shells)
Medium skillet (for sautéing spinach and garlic)
Mixing bowls (for combining filling ingredients)
Whisk (essential for a smooth sauce)
Medium saucepan (for the cream sauce)
9×13-inch baking dish
Foil (for covering during baking)
Zester and juicer

Optional but helpful: a piping bag or spoon to neatly fill the shells.

Ingredient Swaps & Add-Ins

Love to play with flavor? Me too. Try these alternatives and enhancements for a fresh approach:

Swaps:

Frozen spinach works great—just thaw and squeeze dry before mixing.
Cottage cheese can sub for ricotta if needed.
Gluten-free shells make this dish suitable for gluten-sensitive folks.

Add-ins:

Chopped artichoke hearts for a briny twist.
Sun-dried tomatoes for rich, sweet-tangy flavor.
A few chopped Kalamata olives to bump up the Greek profile.

How to Make Greek Stuffed Shells with Spinach, Feta & Lemon Cream

Preheat the oven to 375°F (190°C).
Boil the pasta shells following the directions on the package, cooking until they’re firm but tender. Drain and set aside to cool slightly.
In a skillet, sauté garlic and spinach in olive oil over medium heat until wilted. Set aside to cool.
In a large mixing bowl, combine the ricotta, feta, and Parmesan with the egg, lemon zest, dill, salt, and pepper, and stir until well blended. Stir in the cooled spinach mixture.
In a medium-sized saucepan, warm the butter over medium heat until it’s fully melted. Add flour and whisk constantly for 1 minute.
Slowly add the milk while whisking constantly, and heat until it just starts to simmer.
Add lemon juice, garlic powder, salt, and pepper. Simmer until slightly thickened.
Lightly coat the bottom of the baking dish with a layer of sauce.
Stuff each shell with the spinach-cheese mixture and arrange in the dish.
Pour remaining sauce over the top. Cover with foil.
Bake for 20–25 minutes until hot and bubbly. Remove foil during the last few minutes for light browning.
Optional: Garnish with more feta or fresh herbs before serving.

What to Serve with It

Because these shells are rich and creamy, they pair wonderfully with lighter, crunchier sides like:

A cucumber-tomato salad with red onion and lemon vinaigrette
Roasted lemon potatoes
A crusty sourdough loaf
Steamed asparagus or green beans with olive oil

Or for a full Greek-inspired spread, serve alongside Cranberry Spinach Orzo with Toasted Walnuts & Feta.

Tips for the Best Results

Let the spinach cool before mixing it into the cheese to avoid melting the mixture prematurely.
Undercook the shells slightly so they don’t tear when stuffing.
If your lemon is small, use 1½ to ensure enough brightness.
The sauce should be thick enough to coat the back of a spoon—if it’s too runny, simmer a bit longer.
Don’t skip the dill! It elevates the flavor beautifully.

How to Store & Reheat

Store any leftovers in a sealed container in the refrigerator and consume within 3 days.
Store single servings in freezer-safe containers and keep frozen for up to two months.
To reheat, cover with foil and bake at 350°F until warmed through (about 20 minutes), or microwave with a splash of milk to maintain creaminess.

A Little More About This Recipe’s Roots

This dish takes inspiration from classic spanakopita flavors—spinach, feta, dill, lemon—and transforms them into a baked pasta experience. While not traditional Greek fare, it’s a Mediterranean mash-up that honors those flavors beautifully.

Plus, it’s ideal for entertaining. Prep the dish earlier in the day and simply pop it in the oven 30 minutes before dinner. No fuss, all flavor.

Frequently Asked Questions

Can I make these ahead of time?
Yes! Combine all the ingredients, cover the dish, and chill in the refrigerator for up to 24 hours. Bake just before serving.

Can I use frozen spinach?
Absolutely. Just thaw it completely and squeeze out all the moisture.

Is there a dairy-free option?
You can try dairy-free ricotta and feta alternatives, though the flavor and texture will vary.

How can I double this recipe?
Simply double all ingredients and bake in two dishes—or one extra-large one. Increase baking time by 5–10 minutes.

In Conclusion: Bright, Creamy, and Comforting

Greek Stuffed Shells with Spinach, Feta & Lemon Cream are a must-make if you love Greek flavors and pasta bakes. They’re satisfying, vibrant, and a fresh way to switch up your usual dinner routine. With plenty of flavor and versatility, this dish is sure to become a family favorite.

And if you’re looking for more crave-worthy ideas like this, don’t miss my Creamy Basil Burrata Toasts with Hot Honey—it’s another simple yet stunning way to bring bold, bright flavors to the table.

Join the Community

Tried this recipe? Leave a review below and share your photos with us on Pinterest. I’d love to see how it turned out in your kitchen!

Nutritional Information (Per Serving)

Serving Size	Calories	Protein	Carbs	Fat	Fiber
1 portion	390 kcal	16g	32g	22g	3g

Greek Stuffed Shells with Spinach, Feta & Lemon Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Lisa
Total Time: 45 minutes
Yield: 5 servings 1x
Diet: Vegetarian

Print Recipe

Description

These Greek Stuffed Shells with Spinach, Feta & Lemon Cream are everything you want in a baked pasta—comforting, creamy, zesty, and packed with herby Mediterranean flavor. Tender jumbo shells are filled with a savory ricotta-spinach mixture, brightened with lemon zest and dill, then baked in a velvety lemon cream sauce until bubbling and golden. It’s a fresh twist on cozy pasta night—meatless, make-ahead friendly, and so satisfying.

Instructions

Preheat oven to 375°F (190°C).
Cook pasta shells until al dente, according to package directions. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add garlic and spinach, sauté until wilted. Let cool slightly.
In a large bowl, combine ricotta, feta, Parmesan, egg, lemon zest, dill, salt, and pepper. Stir in the spinach mixture.
In a saucepan, melt butter and whisk in flour. Cook for 1 minute. Gradually whisk in milk and bring to a simmer.
Stir in lemon juice, garlic powder, salt, and pepper. Simmer until sauce thickens slightly.
Spread a thin layer of sauce in the bottom of a baking dish.
Stuff each shell with spinach-cheese filling and arrange in dish.
Pour remaining sauce over the shells. Cover with foil.
Bake for 20–25 minutes, uncovering for the last few minutes if desired.