Here is how I make these delicious creamy spinach pasta shells in béchamel sauce, using a roux made of butter, flour and milk.
In a medium to large pot, put at least 3 cups of water to boil with a 1/4 tsp of salt and a splash of oil. This will salt the pasta and keep them from sticking.
Cook until pasta is slightly soft or al dente. Strain the pasta and rest to the side.
In a medium sized pan, sautee your scallion and garlic. Add in your fresh spinach and let them all cook down. once they are softened, remove them from the pan and set aside.
To the same pan, melt down your butter. Add in your flour and stir consistently until it forms a paste. Pour in your milk (or in my case, cream and water mix) and continue to stir so it does not lump. Keep on medium heat (electric hub 3). As the sauce thickens, add in your salt, pepper and nutmeg.
Turn your heat down to medium low and add in your Cheese, spinach,sauteed scallion and garlic. Mix for about 2 minutes or until cheese is incorporated into the sauce.
Add your pasta shells directly to the sauce and mix well. Serve immediately.
Serving Size 1