Greek Stuffed Shells with Spinach, Feta & Lemon Cream Recipe

If you love a comforting pasta dish bursting with bright, fresh flavors, you’re in for a treat with Greek Stuffed Shells with Spinach, Feta & Lemon Cream. This dish masterfully combines tender jumbo pasta shells filled with a rich blend of spinach, creamy ricotta, and salty feta cheese. To top it all off, a luscious lemon-infused cream sauce envelopes the shells, bringing a zesty, silky finish that feels both indulgent and refreshing. Whether you’re cooking for a cozy family dinner or impressing guests, this recipe hits all the right notes with warm, Mediterranean vibes.

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role, contributing layers of flavor, texture, and color that make Greek Stuffed Shells with Spinach, Feta & Lemon Cream simply irresistible. From the bright greens of fresh spinach to the creamy tang of feta and ricotta, and that dreamy lemon cream sauce, each component is essential to the magic.

• Fresh spinach (2 cups, chopped): Adds vibrant color and a mild, earthy flavor that balances the cheese perfectly.
• Feta cheese (1½ cups, crumbled): Brings a salty, tangy punch that’s essential for the authentic Greek character.
• Ricotta cheese (1 cup): Creates a creamy, luscious base for the filling, keeping it light yet rich.
• Egg (1): Acts as a binder, holding the filling together so it stays perfectly inside each shell.
• Garlic powder (1 tsp): Enhances depth and warmth without overpowering the fresh flavors.
• Salt and black pepper: Season to taste and highlight each ingredient’s natural qualities.
• Heavy cream (1½ cups): Forms the silky, indulgent base of the lemon cream sauce.
• Butter (2 tbsp): Adds richness and smoothness to the sauce, marrying the flavors beautifully.
• Lemon zest and juice (from 1 lemon): Injects bright, citrusy notes that brighten and lift the entire dish.
• Grated Parmesan cheese (½ cup): Adds a nutty, savory depth that rounds out the cream sauce.
• Jumbo pasta shells (12, cooked): The perfect vessel to hold the flavorful filling.
• Optional garnish – fresh dill or parsley: For a fresh, herbaceous pop of color and flavor on top.

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

Step 1: Prepare the Oven and Baking Dish

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to ensure your stuffed shells don’t stick and can bake evenly with a beautiful finish.

Step 2: Mix the Filling

In a medium bowl, combine your chopped fresh spinach, crumbled feta, creamy ricotta, and the egg for binding. Sprinkle in garlic powder, salt, and black pepper to your liking. Mix everything gently but thoroughly so the flavors meld, and the filling is ready to nestle into the shells.

Step 3: Stuff the Pasta Shells

Carefully stuff each cooked jumbo pasta shell with the spinach and cheese mixture. Take your time to fill each shell generously, then arrange them snugly in the prepared baking dish. This makes sure every bite is full of flavor.

Step 4: Make the Lemon Cream Sauce

In a saucepan over medium heat, melt the butter. Slowly pour in the heavy cream, then add lemon zest and juice. Stir in grated Parmesan cheese and season with salt and pepper. Let the sauce simmer for 3 to 5 minutes, stirring occasionally until it thickens slightly and becomes luxuriously creamy.

Step 5: Bake to Perfection

Pour the velvety lemon cream sauce evenly over the stuffed shells. Cover the dish with foil and bake for 25 minutes, allowing the flavors to meld and the filling to warm through. Then, remove the foil and bake another 10 minutes until the sauce bubbles up and the shells develop a delicate golden touch.

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

Garnishes

Fresh dill or parsley adds a beautiful burst of color and refreshing herbaceous notes that complement the creamy, tangy filling. Sprinkle some on right before serving to elevate the dish’s presentation and flavor.

Side Dishes

Serve these stuffed shells alongside a crisp Greek salad to keep the Mediterranean theme going. You could also offer some warm pita bread or roasted garlic vegetables to round out the meal with contrasting textures and heartiness.

Creative Ways to Present

For a more festive occasion, serve the Greek Stuffed Shells with Spinach, Feta & Lemon Cream in individual ramekins or small baking dishes. Garnish each with a lemon slice and a sprig of dill for an elegant touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Greek Stuffed Shells with Spinach, Feta & Lemon Cream taste just as delicious the next day. Store them in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.

Freezing

This dish freezes beautifully. Simply assemble and bake the shells as directed, then cool completely before wrapping tightly with foil and freezing. When ready to enjoy, thaw overnight in the fridge and reheat thoroughly.

Reheating

Reheat leftovers in the oven at 350°F (175°C) covered with foil to keep them moist, for about 15-20 minutes or until warmed through. You can also use a microwave for a quicker option, but be sure to cover to retain moisture and prevent drying out.

FAQs

Can I use frozen spinach for the filling?

Absolutely! Just be sure to thaw and squeeze out all excess moisture from the spinach before mixing it into the filling to prevent sogginess.

Is there a substitute for heavy cream in the lemon cream sauce?

You can use half-and-half for a lighter sauce, but it won’t be as rich. For a dairy-free option, canned coconut milk works, though it will slightly alter the flavor profile.

How do I prevent the pasta shells from breaking while stuffing?

Cook the shells just until al dente, following the package instructions closely. Drain carefully and handle gently while filling to keep their shape intact.

Can I prepare the stuffed shells ahead of time before baking?

Yes! Assemble the stuffed shells and prepare the sauce, but wait to bake until you’re ready. Cover and refrigerate for up to 24 hours before baking as directed.

What can I use as a garnish besides dill or parsley?

Fresh basil or oregano work wonderfully too, adding a different herbal note that pairs nicely with the lemon and feta flavors.

Final Thoughts

Greek Stuffed Shells with Spinach, Feta & Lemon Cream is one of those dishes that feels like a warm hug on a plate—comforting, fresh, and full of vibrant Mediterranean goodness. If you’re craving a recipe that’s impressive yet easy to make, this is your go-to. I promise once you try it, you’ll be making it again and again to share with friends and family. Enjoy every creamy, lemony bite!

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