Greek Stuffed Shells with Spinach, Feta & Lemon Cream

• total time: 27 minutes

Ingredients

Stuffed Shells

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 cup ricotta cheese

1/2 cup feta cheese, crumbled

1/2 cup mozzarella cheese, shredded

1 egg

2 cloves garlic, minced

1 tsp dried oregano

Salt to taste

Black pepper to taste

Lemon Cream Sauce

2 tbsp butter

3 cloves garlic, minced

1 cup heavy cream

1/2 cup parmesan cheese, grated

2 tbsp lemon juice

1 tsp lemon zest

Salt to taste

Black pepper to taste

Garnish

Fresh parsley

Extra feta cheese

Red chili flakes (optional)

Directions

Cook jumbo pasta shells according to package instructions until al dente. Drain and let cool.

In a skillet, sauté spinach until wilted and excess moisture evaporates.

In a bowl, mix spinach, ricotta, feta, mozzarella, egg, garlic, oregano, salt, and black pepper.

Stuff each pasta shell with the spinach and cheese mixture.

Arrange stuffed shells in a greased baking dish.

For the sauce, melt butter in a saucepan and sauté garlic until fragrant.

Pour in heavy cream and stir in parmesan cheese, lemon juice, lemon zest, salt, and black pepper.

Simmer until smooth and creamy.

Pour lemon cream sauce over the stuffed shells.

Bake at 190°C (375°F) for 25–30 minutes until bubbly and golden.

Garnish with parsley, extra feta, and chili flakes before serving.

Nutritional Info (per serving)

Calories: ~680 kcal

Protein: 28g

Carbohydrates: 46g

Fat: 42g

Fiber: 3g