Stuffed shells with sauce
Description
The dish is prepared without unnecessary complications. I'm eager to share with you a very interesting version. The finished dish can be served at the table.
Instructions
- 1
Step 1
1. First, cook the pasta shells in salted water. It's important not to overcook them; 5-6 minutes is enough.
- 2
Step 2
2. First, drain them in a colander, then spread them out on a baking sheet or a clean towel to completely remove the water.
- 3
Step 3
3. While the pasta is draining, prepare the filling: in a deep bowl, combine the beaten eggs, ricotta, grated mozzarella, and half of the Parmesan. Add spinach, salt, and pepper to taste. Mix everything thoroughly.
- 4
Step 4
4. To prepare the "Béchamel" sauce, melt about 50 grams of butter, add a couple of tablespoons of flour, and sauté until golden. Gradually pour in milk in a thin stream, stirring constantly. Season the sauce with salt and add nutmeg. Simmer until thickened.
- 5
Step 5
5. Now you can assemble the dish. Prepare a heatproof baking dish, carefully fill the shells with the filling, and place them in the dish.
- 6
Step 6
6. Spread a layer of tomato sauce on top. In this case, it's a ready-made "Marinara" sauce, but you can use any sauce you prefer.
- 7
Step 7
7. Place the "Béchamel" sauce. To make it easier to separate the shells before serving, place the sauce directly on them.
- 8
Step 8
8. Sprinkle with the reserved Parmesan and pepper flakes on top. Place in a preheated oven at 190 degrees.
- 9
Step 9
9. Bake the shells for 30-40 minutes until golden brown.