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Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
29
High
Nutrition per serving
Calories689.5 kcal (34%)
Total Fat38.7 g (55%)
Carbs62 g (24%)
Sugars5.8 g (6%)
Protein25.7 g (51%)
Sodium1204.5 mg (60%)
Fiber3.8 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5 lbpasta shells
Large, Conchiglie
1Onion
chopped
4 clovesGarlic
chopped
8 cupsSpinach
salt
pepper
to taste
Italian seasoning
to taste
Oil
for sauteing
16 ozRicotta
5.2 ozBoursin
4 TbspParmesan cheese
Pine nuts
for serving
For Bechamel sauce:
Instructions
Step 1
Boil the pasta until it reaches al dente perfection.
Step 2
Saute the chopped onions until they're translucent, then throw in the garlic and spinach. Let them mingle and saute for 4-5 minutes. Add a sprinkle of salt, pepper, and Italian seasonings ๐ง
๐ง๐ฟ
Step 3
Prepare the Bechamel sauce by melting butter in a saucepan, then adding flour, milk, salt, pepper, and just a pinch of nutmeg. Bring it to a boil and let it simmer for 10-15 minutes.
Step 4
Time to create cheesy magic! In a blender, blend the ricotta, boursin, and 2/3 of the spinach mixture until they become one harmonious cheese blend.
Step 5
Grab a baking dish and line it up with those al dente pasta shells, fill each shell with the delightful cheese mixture, then pour that velvety Bechamel sauce on top like it's raining sauce! Finally, sprinkle parmesan cheese and bake @ 400ยฐF for 15-20 min
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