Halloween Stuffed Shells Spinach (Print)

Festive pasta shells with creamy ricotta-spinach and a playful white béchamel ghost sauce. Fun, savory, easy to serve.

# Components:

→ Stuffed Shells

01 - 24 jumbo pasta shells
02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed and drained
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper

→ White "Ghost" Béchamel Sauce

11 - 4 tablespoons unsalted butter
12 - 1/4 cup all-purpose flour
13 - 2 1/2 cups whole milk, warmed
14 - 1/4 teaspoon ground nutmeg
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon white pepper

→ Decoration

17 - Black olive slices for ghost eyes and mouths
18 - Fresh parsley or chives, finely chopped, optional

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Boil jumbo shells in salted water until al dente following package time. Drain and rinse with cold water; set aside.
03 - In a mixing bowl, thoroughly blend ricotta, mozzarella, Parmesan, chopped spinach, egg, garlic, oregano, salt, and black pepper.
04 - Using a spoon, fill each cooked shell with the cheese-spinach mixture and organize them snugly in the prepared baking dish.
05 - Melt butter in a saucepan over medium heat. Whisk in flour and cook until pale golden, 1-2 minutes. Gradually add warmed milk, whisking consistently, until thickened and smooth, about 5 minutes. Stir in nutmeg, salt, and white pepper.
06 - Ladle the béchamel evenly over stuffed shells to cover. Arrange black olive slices in pairs for eyes and use small pieces for mouths to create ghost faces.
07 - Transfer dish to oven and bake for 25 minutes, until sauce is bubbling and shells are thoroughly heated.
08 - Top with chopped parsley or chives for a fresh finish, if desired. Serve hot.

# Expert Advice:

01 -
  • Filled with spinach and cheese for a hearty vegetarian meal
  • Kid-friendly presentation transforms dinner into a celebration
  • Homemade béchamel delivers silky richness with no overpowering flavors
  • Easy to customize for picky eaters or add-ins like mushrooms or pumpkin
  • Pairs with simple sides and satisfies both grown-ups and kids
02 -
  • Vegetarian friendly and packed with protein
  • Great for parties and family dinners thanks to eye-catching presentation
  • Can be prepared in advance and baked fresh for convenience
03 -
  • Stuff shells gently to avoid breaking fragile pasta shells
  • Warm the milk before adding to flour butter mixture to achieve lump free béchamel
  • Make olive faces just before baking so they stay sharp and defined after baking

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