Tag Archives: spinach

Cheesey Creamed Spinach

This dish is inspired by an incredible meal Patrick and I had when we were in Chicago last summer (you can see more about our trip here).  Of course we had to hit up one of the city’s steak houses and Bavette’s Bar and Boeuf did not disappoint.  Dimly lit, with strong drinks and large steaks it was everything we could want right down to the amazing creamed spinach side covered in melted cheese.  The minute I got home I wanted to start figuring out this recipe but being that it was July in DC I had to wait for the temps to drop for this ultimate comfort food classic.  It took a couple of tries but I think this version comes pretty close.  For anyone who has ever cooked with fresh spinach you know how much it wilts down.

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Make sure when you drain the spinach after its been cooked that you really press as much water out as possible so your finished product isn’t all watery.  I used my Crate and Barrel pasta pot with the colander right in it which was perfect because I would really press on the spinach to get it dry.  This dish would also be really cute done individually for a dinner party.  I am mildly obsessed with these Staub mini roasting dishes which would be perfect so that everyone gets their own cheesy crust.  Probably goes without saying but this is the perfect dish to serve alongside a steak and a large glass of red wine.  I hope to get back to Bavette’s at some point but for now this should hold us over.

Cheesy Creamed Spinach (printable version at the end of the post)

Inspiration:  Bavette’s Bar and Bouef
Special Equipment:  none

  • 2 pounds baby spinach
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 1 large or 2 small shallots, chopped
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup grated gruyere cheese

In a large pot of boiling salted water cook the spinach for 30 seconds, then drain in a colander squeezing out any excess water.

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In a saucepan or skillet with high sides melt the butter over medium low heat.  Cook the garlic and shallots for 3 minutes until softened.  Add the nutmeg and flour and stir so that everything is combined.  Cook for another minute until the flour is incorporated then whisk in the milk.  Cook for another minute or two until the mixture begins to thicken.  Stir in the spinach and the cream and allow to cook for another minute or two.  At this point you can cool and refrigerate for several days.

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If you are going to serve it right away, preheat your broiler and pour the spinach mixture in a baking pan.  Sprinkle it with the gruyere and place the pan under the broiler for 2 to 5 minutes until the cheese is melted and bubbly (watch closely so it doesn’t burn).  Let it cool for several minutes then serve.

Cheesy Creamed Spinach

  • Servings: 4-6
  • Time: 15 minutes
  • Print

Special Equipment:  none

  • 2 pounds baby spinach
  • 2 tablespoons butter
  • 2 cloves of garlic, minced
  • 1 large or 2 small shallots, chopped
  • 1/2 teaspoon nutmeg
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup cream
  • 1/2 cup grated gruyere cheese

In a large pot of boiling salted water cook the spinach for 30 seconds, then drain in a colander squeezing out any excess water.  In a saucepan or skillet with high sides melt the butter over medium low heat.  Cook the garlic and shallots for 3 minutes until softened.  Add the nutmeg and flour and stir so that everything is combined.  Cook for another minute until the flour is incorporated then whisk in the milk.  Cook for another minute or two until the mixture begins to thicken.  Stir in the spinach and the cream and allow to cook for another minute or two.  At this point you can cool and refrigerate for several days.  If you are going to serve it right away, preheat your broiler and pour the spinach mixture in a baking pan.  Sprinkle it with the gruyere and place the pan under the broiler for 2 to 5 minutes until the cheese is melted and bubbly (watch closely so it doesn’t burn).  Let it cool for several minutes then serve.

Stuffed Shells with Chicken and Spinach

Continuing with the make ahead theme these cheesy rich shells are just what Santa ordered for Christmas Eve dinner.  Make them several days ahead and then just pop them in the oven when people get hungry.  This dish also makes a great gift for a neighbor or friend that has extra family in town and no time to cook!  I give you several sizes that work for this recipe – you can chose to make one mega dish or several smaller ones to share or make throughout the week.  The shells are pretty rich with the bechamel sauce and all the cheese to I would only estimate 3 or 4 shells per person with a nice Caesar salad on the side.  There are a bunch of steps to this (might be the longest directions I have ever written) but since you can do it in advance no one needs to see you sweat.  Also sometimes its nice to bury yourself in the kitchen for a little alone time!

Stuffed Shells with Chicken and Spinach (printable version at the end of the post)

Inspiration:  feed a crowd
Special Equipment:  a large baking dish or several smaller baking dishes

  • 12 ounces jumbo shell pasta
  • 2 rotisserie chicken breasts, shredded
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 3 cloves of garlic, minced or grated
  • 2 pinches of red pepper flakes
  • 4 ounces of diced pancetta
  • 1 pound baby spinach
  • 8 ounces ricotta cheese, room temperature
  • 1 egg
  • 1 tablespoon lemon zest
  • 8 ounces grated mozzarella cheese
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 teaspoon grated nutmeg
  • 2/3 cup grated Parmesan cheese

Follow the directions on the pasta box and cook the pasta slightly al dente (the Barilla brand actually tells you how long to cook it for a baked pasta versus just serving them as pasta – if yours doesn’t just cook it a couple minutes shy of done).  Drain and spread the shells out on a baking sheet to cool.

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Once cool, toss any broken pieces.  In a large skillet heat the olive oil over medium heat.  Add the shallots, garlic, red pepper flakes, and pancetta to the pan and saute for 5 minutes or until the shallots are softened and the pancetta has cooked.  Start adding the spinach in large handfuls to the pan.

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From this…

As you add the spinach use tongs or a spoon to fold the spinach into the shallot mixture.  The spinach will start to wilt and you can continue to add until it all fits in the pan.  This should take about 3-4 minutes to get it all wilted down.  Once it is wilted, crank up the heat to medium high and cook off the liquid the spinach has released for about 6 minutes, stirring occasionally.  Take off the heat and reserve.

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..to this!

Preheat your oven to 375 degrees, if planning on cooking the shells right away.  In a large bowl combine the ricotta, egg, lemon zest, half the mozzarella cheese and salt and pepper.  Add the chicken and the spinach mixture to the bowl and stir to combine.  Now that your pasta shells have cooled they are ready to be filled.  I use my hands but use a teaspoon if that helps.  To make sure I have enough to fill all the shells I divide the filling mixture in 4 and then fill a quarter of the shells and then continue until they are all filled.

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In a saucepan heat the butter over medium heat.  When it is melted add the flour and stir with a whisk until combined and the flour has cooked, for about a minute.

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Slowly pour in the milk while whisking so there are no lumps.  Increase the heat to medium high, just until the milk starts to bubble.  Then lower the heat to medium low and stir constantly until the sauce thickens and can coat the back of a spoon, about 5-6 minutes.  Stir in the nutmeg, salt, pepper and 1/3 of the grated Parmesan cheese.

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This recipe makes one very large tray of shells in a 9 x 13 pan, a medium sized 9 x 13 and a 7 x 5 pan, or two 9 x 9 pans.  It all depends on how tightly you pack in the shells and how many people you want to serve at once (for these pictures I have a 9 x 13 pan and a 7 x 5 pan which served a family of 4 and a family of 2 respectfully – with leftovers).  Once you have selected your pans spread a thin later of the sauce on the bottom of the pan.  Then fill the entire pan(s) with the shells, open side up.  Top with the rest of the sauce and then sprinkle on the other half of the mozzarella and Parmesan cheese.

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Cover the pans with tin foil.  If you are making the shells later, let the shells cool completely and store in the fridge for several days before baking.  If you are baking them right away bake the shells covered at 375 degrees for 30 minutes, then take off the tin foil and bake for an additional 10 minutes.  Allow to cool slightly before serving.

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Stuffed Shells with Chicken and Spinach

  • Servings: 8
  • Time: 1 1/2 hours
  • Print

Special Equipment:  a large baking dish or several smaller baking dishes

  • 12 ounces jumbo shell pasta
  • 2 rotisserie chicken breasts, shredded
  • 2 tablespoons olive oil
  • 2 shallots, chopped
  • 3 cloves of garlic, minced or grated
  • 2 pinches of red pepper flakes
  • 4 ounces of diced pancetta
  • 1 pound baby spinach
  • 8 ounces ricotta cheese, room temperature
  • 1 egg
  • 1 tablespoon lemon zest
  • 8 ounces grated mozzarella cheese
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1 teaspoon grated nutmeg
  • 2/3 cup grated Parmesan cheese

Follow the directions on the pasta box and cook the pasta slightly al dente (the Barilla brand actually tells you how long to cook it for a baked pasta versus just serving them as pasta – if yours doesn’t just cook it a couple minutes shy of done).  Drain and spread the shells out on a baking sheet to cool.  Once cool, toss any broken pieces.  In a large skillet heat the olive oil over medium heat.  Add the shallots, garlic, red pepper flakes, and pancetta to the pan and saute for 5 minutes or until the shallots are softened and the pancetta has cooked.  Start adding the spinach in large handfuls to the pan.  As you add the spinach use tongs or a spoon to fold the spinach into the shallot mixture.  The spinach will start to wilt and you can continue to add until it all fits in the pan.  This should take about 3-4 minutes to get it all wilted down.  Once it is wilted, crank up the heat to medium high and cook off the liquid the spinach has released for about 6 minutes, stirring occasionally.  Take off the heat and reserve.

Preheat your oven to 375 degrees, if planning on cooking the shells right away.  In a large bowl combine the ricotta, egg, lemon zest, half the mozzarella cheese and salt and pepper.  Add the chicken and the spinach mixture to the bowl and stir to combine.  Now that your pasta shells have cooled they are ready to be filled.  I use my hands but use a teaspoon if that helps.  To make sure I have enough to fill all the shells I divide the filling mixture in 4 and then fill a quarter of the shells and then continue until they are all filled.

In a saucepan heat the butter over medium heat.  When it is melted add the flour and stir with a whisk until combined and the flour has cooked, for about a minute.  Slowly pour in the milk while whisking so there are no lumps.  Increase the heat to medium high, just until the milk starts to bubble.  Then lower the heat to medium low and stir constantly until the sauce thickens and can coat the back of a spoon, about 5-6 minutes.  Stir in the nutmeg, salt, pepper and 1/3 of the grated Parmesan cheese.  This recipe makes one very large tray of shells in a 9 x 13 pan, a medium sized 9 x 13 and a 7 x 5 pan, or two 9 x 9 pans.  It all depends on how tightly you pack in the shells and how many people you want to serve at once (for these pictures I have a 9 x 13 pan and a 7 x 5 pan which served a family of 4 and a family of 2 respectfully – with leftovers).

Once you have selected your pans spread a thin later of the sauce on the bottom of the pan.  Then fill the entire pan(s) with the shells, open side up.  Top with the rest of the sauce and then sprinkle on the other half of the mozzarella and Parmesan cheese.  Cover the pans with tin foil.  If you are making the shells later, let the shells cool completely and store in the fridge for several days before baking.  If you are baking them right away bake the shells covered at 375 degrees for 30 minutes, then take off the tin foil and bake for an additional 10 minutes.  Allow to cool slightly before serving.

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