Stuffed Pasta Shells
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
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.
- 1 (19 oz) can white pea beans (navy beans), drained and rinsed (540 mL)
- 3/4 cup ricotta cheese (175 mL)
- 1/2 cup frozen chopped spinach, thawed, squeezed dry, packed (125 mL)
- 3/4 cup grated Parmesan cheese, divided (175 mL)
- 1 egg, large
- 1/4 tsp each salt and fresh cracked black pepper (1 mL)
- 2 tbsp butter (30 mL)
- 3 cloves garlic, minced
- 2 tbsp flour (30 mL)
- 2 cups 2% milk (500 mL)
- 1/2 lb jumbo pasta shells, cooked al dente per package directions (about 20 shells)
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.
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.
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.
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.
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.
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.
- Serving Size: 1 servings
- Calories: 654
- Sugar: 7.8 g
- Sodium: 1016 mg
- Fat: 22.8 g
- Saturated Fat: 12.4 g
- Trans Fat: 0.8 g
- Carbohydrates: 77.0 g
- Fiber: 7.8 g
- Protein: 35.3 g
- Cholesterol: 113 mg
Keywords: Stuffed Pasta, Pasta Shells, Bean and Ricotta Stuffed Noodles