Cheesy Shells and Greens
Creamy, comforting, and packed with vibrant greens, Cheesy Shells and Greens is the ultimate one-pot family meal that strikes the perfect balance between indulgence and nutrition. Featuring tender pasta shells cloaked in a rich, velvety sauce made with sharp cheddar and Parmesan, this dish gets an added layer of flavor and texture from sautéed baby spinach or kale. A blend of pantry staples like garlic powder, butter, and milk come together to create a luscious cheese sauce, while a dash of crushed red pepper flakes provides optional heat for an extra kick. Ready in just 30 minutes and customizable to your greens of choice, this hearty recipe is perfect for busy weeknights or as an irresistible side dish at your next gathering. Serve hot and watch it disappear! Keywords: Cheesy Shells, pasta with greens, creamy cheese sauce, quick dinner recipe, spinach pasta, kale pasta.
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Recipe Information
Ingredients
- 12 oz medium pasta shells
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 0.5 cup shredded Parmesan cheese
- 0.5 tsp garlic powder
- 0.25 tsp black pepper
- 1 tsp salt
- 4 cups baby spinach or kale
- 1 tbsp olive oil
- 0.25 tsp crushed red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
In a large skillet or saucepan, heat the olive oil over medium heat. Add the greens (spinach or kale) and sauté for 2-3 minutes until wilted. Season lightly with a pinch of salt, then remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the mixture for 1-2 minutes, stirring constantly, until it smells slightly nutty but does not brown.
Slowly pour in the milk, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
Reduce the heat to low and stir in the shredded cheddar cheese and Parmesan cheese. Add the garlic powder, black pepper, and 1/4 tsp salt. Stir until the cheese is fully melted and the sauce is smooth and creamy.
Add the cooked pasta shells to the cheese sauce, stirring to coat well. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
Gently fold in the sautéed greens. Taste and adjust seasoning as needed.
Serve hot, garnished with a sprinkle of crushed red pepper flakes if desired. Enjoy!
Nutrition Facts
Calories |
3103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.5 g | 198% | |
| Saturated Fat | 87.8 g | 439% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 5017 mg | 218% | |
| Total Carbohydrate | 302.2 g | 110% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 36.2 g | ||
| Protein | 137.3 g | 275% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 2861 mg | 220% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1871 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
