1 (10-ounce) package frozen chopped spinach, cooked, drained and squeezed dry 1 teaspoon fresh lemon juice 1 teaspoon salt 1/4 teaspoon cayenne Pinch of grated nutmeg Cook the pasta shells in ...

Enter chicken and ricotta stuffed pasta shells with creamy béchamel sauce. This version of stuffed shells has all the qualities I look for in comfort food: warm, cheesy, slightly salty with a ...

Life's all about shortcuts, especially when it comes to cooking. But, for times when you're not in a hurry, it's only right to make a meal that delivers on flavor and comfort. Stuffed shells are the ...

To make the tomato sauce, reduce ingredients together in a pot for 20 to 30 minutes. To make the béchamel sauce, melt the butter in a saucepan on a medium heat.

Once the roux is properly cooked, the next step is to whisk in milk. (You may have noticed at this point that this sauce is pretty much just fat, flour, and more fat—that’s why it's so good ...