Stuffed Shells With Creamy Spinach Sauce - cooking recipe

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

Preparation

Preheat oven to 400\u00b0F. 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.