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.
