Spinach Stuffed Shells with Cream Sauce

2 Tbsp margarine
2 Tbsp flour
2 cups 2% milk
1/2 cup chicken broth (veggie broth should be able to be substituted)
3/4 tsp salt, divided
Pepper & ground nutmeg
2 cup part-skim ricotta cheese
1 package (10oz) frozen chopped spinach, thawed and well-drained
2 oz grated Parmesan cheese
1 tsp garlic powder
6oz (uncooked weight) large shell pasta, cooked according to package directions
4 oz mozzarella cheese, shredded

In small saucepan, heat margarine over medium heat until bubbly and hot; add flour and cook, stirring constantly, for 1 minute. Reduce heat to low; gradually stir in milk and broth. Continue to stir and cook until mixture is smooth; add 1/4 teaspoon salt and dash each pepper and nutmeg. Let simmer, stirring occasionally, until mixture is thickened; about 10-15 minutes.


While mixture is simmering, in medium bowl, combine ricotta cheese, spinach, Parmesan cheese, garlic powder, remaining 1/2 tsp of salt, 1/8 tsp pepper, and dash nutmeg, mixing well.


Preheat oven to 350°F. In bottom of 13x9 baking dish, spread thin layer of sauce. Stuff shells with spinach mixture and arrange in dish. Top with remaining sauce and sprinkle with mozzarella. Cover dish and bake until heated through, 20 to 25 minutes. Uncover pasta and broil until cheese is melted and lightly browned, 3 to 5 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ALTERIDEM.