Jumbo shells filled with fresh spinach, cream cheese, Parmesan, Monterey Jack, and Gouda, baked in a velvety Italian cream sauce. Pure comfort food, baked golden and bubbly.
Ingredients
- 20 jumbo pasta shells, cooked and drained
- 2 cups fresh spinach, finely chopped
- 8 oz cream cheese, softened
- ¾ cup grated Parmesan cheese
- 1½ cups shredded Monterey Jack cheese
- 1 cup shredded Gouda cheese
- 1½ cups cubed Velveeta cheese
- 1½ cups heavy cream
- 1 cup whole milk
- 4 Tbsp butter
- 4 Tbsp all purpose flour
- 1 tsp salt
- ½ tsp white pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- 2½ tsp Italian seasoning
Instructions
Preheat oven to 375°. Lightly grease a 9×13 baking dish and set aside.
Prepare the Cheese Sauce Melt butter in a heavy saucepan over medium heat. Whisk in flour and cook 1 minute.
Slowly whisk in heavy cream and milk until smooth. Continue whisking 3 to 5 minutes until thickened.
Reduce heat to low. Add Velveeta cubes and stir until melted.
Gradually add Monterey Jack and Gouda cheeses, stirring constantly until smooth. Season with salt, white pepper, garlic powder, onion powder, paprika, and Italian seasoning.
Prepare the Spinach Filling In a mixing bowl, combine chopped spinach, cream cheese, and Parmesan cheese. Stir until smooth and creamy.
Fold 1 cup of the prepared cheese sauce into spinach mixture until fully combined. Assemble Spoon spinach filling into each cooked shell.
Arrange stuffed shells in prepared baking dish. Pour remaining cheese sauce evenly over shells.
Cover with foil and bake 25 minutes. Remove foil and bake an additional 10 minutes until bubbly and lightly golden.
Allow to rest 5 minutes before serving.