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Greek Stuffed Shells with Spinach, Feta & Lemon Cream Recipe

Greek Stuffed Shells with Spinach, Feta & Lemon Cream Recipe
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★★★★★

4.7 from 11 reviews

This Greek Stuffed Shells recipe combines tender jumbo pasta shells filled with a savory mixture of spinach, creamy feta, and ricotta cheeses. Topped with a zesty lemon cream sauce infused with Parmesan cheese, this dish offers a delightful balance of rich and fresh flavors. Perfect for a comforting yet elegant vegetarian meal.

Ingredients

Scale

For the Filling:

  • 2 cups fresh spinach, chopped
  • 1½ cups feta cheese, crumbled
  • 1 cup ricotta cheese
  • 1 egg
  • 1 tsp garlic powder
  • Salt and black pepper, to taste

For the Lemon Cream Sauce:

  • 1½ cups heavy cream
  • 2 tbsp butter
  • Zest and juice of 1 lemon
  • ½ cup grated Parmesan cheese
  • Salt and black pepper, to taste

For the Pasta:

  • 12 jumbo pasta shells, cooked according to package instructions
  • Optional garnish: fresh dill or parsley

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
  2. Make the filling: In a large bowl, combine the chopped spinach, crumbled feta cheese, ricotta cheese, egg, garlic powder, salt, and black pepper. Mix everything well to create a uniform filling.
  3. Stuff the pasta shells: Carefully fill each cooked jumbo pasta shell with the spinach-feta mixture and arrange them evenly in the prepared baking dish.
  4. Prepare the lemon cream sauce: In a medium saucepan, melt the butter over medium heat. Stir in the heavy cream, lemon zest, lemon juice, grated Parmesan cheese, salt, and black pepper. Simmer gently for 3–5 minutes until the sauce thickens slightly.
  5. Assemble and bake: Pour the lemon cream sauce evenly over the stuffed shells in the baking dish. Cover the dish with foil and bake in the preheated oven for 25 minutes.
  6. Finish baking uncovered: Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and slightly golden on top.
  7. Garnish and serve: Remove from the oven, garnish with fresh dill or parsley if desired, and serve warm.

Notes

  • You can substitute fresh spinach with frozen, just be sure to thaw and squeeze out excess water first.
  • For a lighter version, consider using half-and-half instead of heavy cream, but the sauce will be less rich.
  • Jumbo shells must be cooked al dente to hold the filling without breaking.
  • This dish can be made ahead of time and refrigerated before baking; just add a few extra minutes to bake time if baking from cold.
  • For a vegan option, replace cheeses and egg with plant-based alternatives and use coconut cream instead of heavy cream.

Nutrition

Keywords: Greek stuffed shells, spinach and feta pasta, lemon cream sauce, vegetarian pasta recipe, baked stuffed shells

Find it online: https://maicook.com/greek-stuffed-shells-with-spinach-feta-and-lemon-cream-recipe/