Main Dishes

Sausage & Spinach Stuffed Shells in Creamy Béchamel Sauce

32

The secret to this dish is the decadently creamy pesto béchamel sauce. For something so simple béchamel is pretty damn wonderful on its own. Then the addition of a little extra garlic, parmesan cheese, and a whole lot of pesto just takes it to a whole new world.

8
Pesto Béchamel Sauce
1 stick of butter
¼ cup pesto
2 cloves garlic, minced
¼ cup flour
3 cups milk
½ cup grated parmesan cheese
2 tsp salt
Stuffed Shells
½ lb sweet Italian sausage, casings removed, crumbled and cooked
1 large egg
12 oz chopped fresh spinach
16 oz container of ricotta cheese
1.2 cup grated mozzarella cheese
1 box Large Pasta shells, prepared according to package instructions
1 cup parmesan cheese
1 tomato deseeded & chopped
Preheat oven to 350 degrees. In a thick bottomed sauce pan melt butter and whisk in garlic, pesto and cook for an additional minute. Whisk in flour and cook until it begins to turn golden (5-6 minutes). Add...
See the full directions on my site
Nutritions

Calories
835

Sodium
2520mg
105% DV

Fat
60g
92% DV

Protein
44g
88% DV

Carbs
19g
6% DV

Fiber
3g
13% DV