Stuffed Pasta Shells

Stuffed Pasta Shells


Yield: 4 servings

Nutrition (For 1 serving)

Calories 654;
Protein 35.3 g;
Total Fat 22.8 g;
Saturated Fat 12.4 g;
Trans Fat 0.8 g;
Carbohydrates 77.0 g;
Fibre 7.8 g;
Sugar 7.8 g;
Sodium 1016 mg;
Cholesterol 113 mg;
Vitamin A 387 RE;
Vitamin C 2 mg;
Calcium 538 mg;
Iron 4.6 mg;
19 ozWhite pea beans (also known as navy beans), drained and rinsed (1 can)540 mL
3/4 cupRicotta cheese175 mL
1/2 cupFrozen chopped spinach, thawed, squeezed dry, packed125 mL
3/4 cupGrated Parmesan cheese, divided175 mL
1Egg, large
1/4 tspeach salt and fresh cracked black pepper1 mL
2 tbsp Butter30 mL
3 clovesgarlic, minced
2 tbspFlour30 mL
2 cups2% milk500 mL
1/2 lbJumbo pasta shells, cooked al dente per package directions (about 20 shells)250 g


Jumbo pasta shells are stuffed with white pea bean puree, ricotta cheese, and spinach and baked in creamy garlic sauce. Serve with a lightly dressed green salad for a complete meal.

Prep Time: 25 minutes

Cook Time: 30 minutes

Serves: 4


  1. Pour beans into a colander or strainer, rinse with cold water. Transfer beans to bowl of food processor fitted with a metal blade. Process on high for 2-3 minutes or until beans are puréed and no clumps remain. Transfer purée to a large mixing bowl.
  2. To the bean purée add ricotta, spinach, ½ cup (125 mL) Parmesan cheese, egg, salt and pepper. Stir until spinach is evenly incorporated. Set aside.
  3. In a medium saucepan over medium heat melt butter. Add garlic and cook stirring constantly for 1 minute or until fragrant. Sprinkle flour into saucepan; stir until mixture is well blended, about 2 minutes. Slowly pour milk into saucepan, whisking constantly, until sauce begins to boil and thicken, about 4-5 minutes. Whisk in remaining Parmesan cheese until melted. Reduce heat to low while the shells are stuffed; whisking occasionally.
  4. Preheat oven to 350°F (175°C). Spray a large 9 x 13 inch (22cm x 33 cm) or 3-qt. (2.8 L) baking dish with non-stick spray. Using a ladle, spoon about ½ cup (125 mL) of sauce into baking dish; evenly spread along bottom.
  5. Working with one shell at a time, fill with two heaping spoonfuls of bean mixture. Carefully arrange stuffed shells in prepared baking dish. Remove remaining sauce from heat and pour evenly over stuffed shells.
  6. Lightly tent baking dish with foil and bake for 20 minutes, or until hot and cooked through. Serve hot with a side salad for a complete meal.