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Categories:Viewed: 7 - Published at: 2 months ago
Ingredients
- 3 tbsp butter
- 1/2 lb mushrooms, finely chopped
- 1 None onion, peeled and finely chopped
- 1/4 tsp ground nutmeg
- 1/4 lb cream cheese
- 1/2 cup walnuts, coarsely chopped
- 16 None jumbo pasta shells
- 2 1/4 cups hot vegetable stock
- 1 tbsp all-purpose flour
- 2/3 cup 2% or whole milk
- 1/2 lb frozen spinach
Method
- Preheat oven to 400°F. Melt 1 1/2 tbsp butter in a frying pan and saute mushrooms and 1/2 onion for 3-5 mins until lightly browned. Add 1/2 the nutmeg and season. Set aside to cool slightly then add cream cheese and walnuts.
- Cook pasta in boiling salted water according to package instructions. Drain and rinse under cold water. Stuff with mixture then place in a baking dish. Pour 1 1/2 cups hot stock over dish and bake for 25 mins.
- Meanwhile, melt remaining butter and saute remaining onion for 3-5 mins. Add flour and cook, stirring, for 1-2 mins. Gradually whisk in milk then remaining stock. Add remaining nutmeg, bring to a boil then add spinach. Cover and simmer for 5-6 mins, stirring occasionally, until spinach is thawed and cooked through. Season.
- To serve, divide sauce between 4 serving plates and arrange baked shells on top.
