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Spinach and Basil Stuffed Shells with Creamy Fontina Sauce
5 from 3 votes

Spinach and Basil Stuffed Shells with Creamy Fontina Sauce

Baked stuffed shells filled with a delicious mix of spinach, fresh basil and ricotta cheese, nestled under a blanket of bubbling, creamy fontina sauce. This is a rich and decadent dish that also happens to be packed with our favorite early summer vegetables. Best eaten outside, with simple roasted tomatoes and crisp white wine. 

Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
Servings: 6
Course: Main Course
Cuisine: Italian, American

Ingredients

  • butter for greasing the pan, unsalted
  • 1 lb. large pasta shells
For the filling:
  • 2 tablespoons olive oil
  • 6 scallions finely sliced
  • 4 cloves garlic minced
  • 12 oz spinach roughly chopped, ribs discarded (1 large bunch, or chard or kale leaves
  • black pepper kosher salt, freshly ground
  • salt kosher salt, freshly ground
  • 15 oz ricotta cheese drained through a cheesecloth-lined colander if very wet, whole milk
  • 4 ounces mozzarella cheese about 1 cup, shredded
  • 2 ounces Pecorino Romano cheese about 3/4 cup, grated
  • 1 egg large
  • 1/2 cup basil chopped, fresh leaves
  • 3/4 cup petite peas or blanched if fresh, thawed, frozen
For the Fontina Sauce:
  • 1 tablespoon butter unsalted
  • 1 tablespoon all-purpose flour
  • 3/4 cup milk whole
  • 1/2 cup heavy cream
  • 6 ounces fontina cheese grated
  • 1/8 teaspoon nutmeg freshly grated
For the topping
  • 1 1/2 cups mozzarella cheese shredded
  • 2 tablespoons pecorino romano grated
  • 1/4 cup basil chopped, fresh leaves

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF. Grease a 9 by 13 inch glass baking dish (or cast iron pan) with butter.
  2. Bring a large pot of salted water to a boil over high heat. Add the shells and cook until just barely tender, stirring occasionally, about 6 to 8 minutes. Drain the pasta and rinse with running cold water to stop the cooking. Set aside.
To make the Filling:
  1. Heat the oil over medium-high heat In a large skillet. Add the scallions and cook until soft, about 3 to 5 minutes. Add the garlic and cook for 1 minute longer. Sprinkle in the spinach or other greens, season with salt and pepper, and cook, stirring constantly, until wilted, about 2 to 5 minutes (kale may take longer). Allow the mixture to cool slightly. Place the ricotta, mozzarella and Parmesan cheeses, egg, basil, salt, and pepper in the bowl of a food processor. Add the cooled greens mixture and blend until smooth, about 15 pulses. Transfer the mixture to a bowl and stir in the peas. Season to taste with salt and pepper. Use a spoon to fill each shell with the mixture. Place the stuffed shells, filling side up, in the prepared baking dish.
To make the Fontina Sauce:
  1. Melt the butter in a medium heavy-bottomed saucepan set over medium heat. Add the flour and cook, stirring, for 2 minutes. Add the milk and cream and bring to a bare simmer, stirring often. Reduce heat to low and slowly add the fontina cheese, a handful at a time, stirring constantly, until the cheese is melted and the mixture is smooth. Remove the pan from the heat and stir in the nutmeg.
  2. Pour the sauce over the shells and sprinkle with the mozzarella and Pecorino cheese. Bake for 30 to 35 minutes until the sauce is bubbly and the top is golden. Cool for 5 minutes and sprinkle with basil before serving.