Spinach Stuffed Shells with Bechamel and Marinara

thehungryapple.com

Denise Edginton Wood

12 oz box of jumbo pasta shells

4 ounces mozzarella cheese, grated (1-8 ounce block for total recipe, 4 for filling and 4 for topping)

parmesan cheese, grated

subheading: for marinara sauce:

1-14.5 ounce can petite diced tomatoes

1-8 ounce can tomato sauce

1 cup water with 1 beef bouillon cube (if cooking for a vegetarian, substitute 1 cup vegetable broth)

2 garlic cloves, minced or 2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons dried parsley

1 teaspoon sea salt

10 grinds fresh pepper or 1 tsp pepper

½ teaspoon red pepper flakes

¼ teaspoon celery salt

subheading: for shell stuffing:

2 lb container ricotta cheese (i used part skim but you could use whole if you like)

4 more ounces mozzarella cheese, grated

1-10 ounce frozen package of spinach, thawed and wrung of excess water

1 egg

2 teaspoons garlic powder

1 teaspoon sea salt

10 grinds fresh pepper

subheading: for bechamel:

2 tablespoons butter

2 tablespoons all-purpose flour

Freshly ground black pepper

generous grating of nutmeg or pinch nutmeg powder

2 cups milk (i used 1%)

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