Boursin-Stuffed Shells in Creamed Spinach Sauce

Why You’ll Love Boursin-Stuffed Shells in Creamed Spinach Sauce Recipe

I love how this recipe transforms simple ingredients into a restaurant-worthy meal. The creamed spinach sauce is velvety and savory, with just a hint of nutmeg, while the Boursin filling gives the shells an herby, garlicky punch. The contrast of the bright green sauce and rich cheeses makes this dish both beautiful and deeply satisfying. It’s perfect for a cozy dinner, impressive enough for guests, and endlessly customizable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the creamed spinach sauce
2 pounds fresh spinach or 2 packages frozen spinach, chopped
4 tablespoons salted butter
1 teaspoon chicken or vegetable bouillon concentrate (or one cube)
4 tablespoons flour
1 1/2 cups milk
salt and pepper to taste
pinch of nutmeg
splash of heavy cream

for the filling
1 cup ricotta cheese
1 package Boursin spread cheese
2 eggs yolks
1/2 cup grated Parmesan cheese
1 tablespoon corn starch
salt and pepper to taste

for the shells and assembly
1 package manicotti (you will likely only need 10-12)
1 1/2 cup fontina, shredded

Directions

I begin by preparing the spinach. If I’m using fresh spinach, I wash it thoroughly, blanch it in boiling water for about 2 minutes, then rinse it in cold water. I squeeze out as much moisture as possible and chop it finely. If I’m using frozen spinach, I thaw and drain it well. Then I puree the spinach in a blender until completely smooth, adding just a splash of water only if necessary.

Next, I make the béchamel. In a medium Dutch oven, I melt the butter over medium heat until lightly browned, then stir in the bouillon. I whisk in the flour and cook until smooth, then slowly add the milk, stirring constantly so the sauce thickens without forming lumps. When the béchamel is silky, I stir in the pureed spinach, taste, and season with salt and pepper. I simmer briefly, remove from the heat, add a pinch of nutmeg and a splash of cream, then set it aside.

While the sauce rests, I cook the manicotti shells according to the package instructions until al dente. I drain them and lay them on paper towels to dry so the filling sticks better.

For the filling, I mix the ricotta, Boursin, egg yolks, Parmesan, cornstarch, and seasoning in a large bowl. I spoon the mixture into a zip-top bag, snip the corner, and pipe it into the shells—this keeps things tidy and efficient.

I preheat the oven to 375°F. In my casserole dish, I spread about 2 cups of the spinach sauce as a base. I place the filled shells seam-side down, pour the remaining sauce over the top, and blanket everything with shredded fontina. I cover the dish with foil sprayed on the underside to prevent sticking, and bake for 35 minutes. After removing the foil, I bake an additional 15 minutes or until the cheese is bubbling and golden. I always let it rest for at least 10 minutes so the filling sets and no one burns their mouth.

Servings and Timing

This recipe makes about 10–12 stuffed shells, serving 4–6 people.
Timing:
– 30 minutes prep
– 20 minutes sauce and shell boiling
– 50 minutes baking
– 10 minutes resting
Total: about 1 hour 50 minutes.

Variations

Sometimes I swap the fontina for mozzarella or Gruyère. I also enjoy adding sautéed mushrooms to the spinach sauce or stirring fresh herbs into the filling. For extra richness, I mix a bit of mascarpone into the stuffing. When I want more heat, I add red pepper flakes to the béchamel.

Storage/Reheating

I refrigerate leftovers for 3 days. To reheat, I cover the shells and bake at 350°F for about 20 minutes, or microwave individual portions. They freeze beautifully—I freeze filled but unbaked shells on a sheet tray, then store them in a bag. When baking from frozen, I simply add extra time.

FAQs

Can I use jumbo pasta shells instead of manicotti?

Yes, I often do—they’re easier to fill and bake beautifully.

Can I use low-fat dairy?

You can, but the dish won’t be as creamy. I prefer full-fat for best texture.

Can I use a different cheese instead of Boursin?

Absolutely; goat cheese or herbed cream cheese works well.

Why puree the spinach?

Pureeing gives the sauce a silky, cohesive texture that coats the shells evenly.

Can I make this ahead?

Yes, I assemble the dish, refrigerate it, and bake it the next day.

Does frozen spinach work as well as fresh?

Yes, as long as it’s well drained before pureeing.

Can I make the filling without eggs?

You can omit them, but the filling won’t set as firmly.

My sauce is too thick—what do I do?

I thin it with a splash more milk or cream until it’s spoonable.

My shells tore while filling—should I worry?

Not at all; once baked under sauce and cheese, no one will know.

Can I add protein?

Yes—cooked chicken or sautéed mushrooms mix in beautifully.

Conclusion

These Boursin-stuffed shells in creamy spinach sauce are everything I want in a cozy baked pasta: rich, garlicky, velvety, and full of flavor. They’re an indulgent, comforting dish I return to again and again, especially when I’m craving something warm and deeply satisfying.