Chorizo Stuffed Shells with Spinach and Apple Béchamel Recipe

Chorizo Stuffed Shells with Spinach and Apple Béchamel Recipe

Ashleigh Quiara Shannon – Ivy Tech – 2012 Chorizo Contest

Prep Time: 15-30 min.

Start to Finish: 1 Hour  

Yields: 1 Pan


Stuffed shells

  • 1 box jumbo shells, par-boiled
  • 3 pounds ricotta cheese
  • 8 ounces parmesan cheese
  • 5 egg yolks
  • ¾ parsley, chopped
  • ½ tsp. nutmeg
  • Salt and pepper to taste1 package El Popular Chorizo (Original)

Spinach and Apple Béchamel

  • 1 green apple, peeled, diced
  • ½ medium onion, diced
  • 10 ounce fresh spinach
  • 1 cup white wine
  • 1 package El Popular Original Chorizo
  • 1 tbsp. butter

Béchamel Sauce

  • 4 ounces butter
  • 4 ounces flour
  • 2 quarts whole milk
  • Small onion
  • ¼ nutmeg
  • 1 whole clove
  • Salt and white pepper, to taste


  1. Cook chorizo and drain, cool. Mix all ingredients for shell together. In a greased 9 x 14 pan fill the cavity of each shell with mixtures.
  2. Sauté apples and onions together in skillet with butter, add chorizo and continue to cook add spinach, white wine and simmer.
  3. Heat butter and flour together in sauce pot. In another pot heat milk add whole onion, nutmeg, clove. Add roux to warm milk continue to cook until creamy season. Add apple-onion mixture to béchamel. Line shells in pan pour béchamel over shells. Place in preheated oven at 350F for 1 hour. Serve hot

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