Jumbo shells filled with spinach-ricotta, ghostly béchamel topping, and black olive accents for spooky appeal.
# What You’ll Need:
→ Stuffed Shells
01 - 24 jumbo pasta shells
02 - 2 cups ricotta cheese
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed and drained
06 - 1 large egg
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
→ White Ghost Sauce (Béchamel)
11 - 4 tablespoons unsalted butter
12 - 1/4 cup all-purpose flour
13 - 2 1/2 cups whole milk, warmed
14 - 1/4 teaspoon ground nutmeg
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon white pepper
→ Decoration
17 - Black olive slices for ghost eyes and mouths
18 - Fresh parsley or chives, finely chopped (optional)
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook jumbo shells according to package directions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
03 - In a large mixing bowl, blend ricotta, mozzarella, Parmesan, chopped spinach, egg, garlic, oregano, salt, and pepper until thoroughly combined.
04 - Use a spoon to generously fill each cooled shell with the cheese and spinach mixture. Arrange shells closely in the prepared baking dish.
05 - Melt butter in a saucepan over medium heat. Whisk in flour to form a roux and cook, stirring constantly, for 1–2 minutes until lightly golden. Slowly whisk in warmed milk, ensuring a smooth consistency. Continue whisking until thickened, about 5 minutes. Season with nutmeg, salt, and white pepper.
06 - Evenly pour béchamel sauce over the filled shells, completely covering the pasta. Arrange black olive slices in pairs as eyes and small pieces for mouths to create ghost faces.
07 - Transfer the dish to the oven and bake for 25 minutes, until the sauce bubbles and the shells are thoroughly heated.
08 - Garnish with chopped parsley or chives if desired. Serve hot.
