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

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.

Ingredients

Scale

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

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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.