Spinach and ricotta stuffed shells live or die by the béchamel. A sauce that’s too thin pools at the bottom of the dish. One that’s too thick just sits there like glue. This one gets wine simmered right into it, so it’s got body and something to say for itself.
The wine to drink alongside is the Clos du Soleil Capella, the same bottle that goes into the béchamel. It’s got enough acid to cut through the mascarpone and enough body to stand up to the parmesan without disappearing.
Shallots and garlic build the base of the sauce before the wine and milk go in. The shells go into the oven covered, then come out beneath pockets of bubbling buffalo mozzarella. The grilled Okanagan peaches finish the plate with a touch of smoke and sweetness.
A note on the jumbo shells:
Jumbo pasta shells can be difficult to find in some grocery stores. If unavailable, substitute manicotti or cannelloni. Fill with the ricotta and spinach mixture, arrange over a layer of the Capella Parmesan Béchamel, spoon additional sauce over the pasta, top with the Italian Buffalo mozzarella, and bake as directed.
Ricotta Stuffed Shells with Capella Béchamel Sauce & Grilled Okanagan Peaches Recipe
An Okanagan food and wine recipe pairing commissioned by Clos du Soleil to accompany the 2025 Clos du Soleil Capella.
Every great recipe starts with mise en place. Take a minute to gather, measure, and prep your ingredients before you begin.
Ricotta & Spinach Stuffed Shells with Capella Parmesan Béchamel & Grilled Okanagan Peaches
These stuffed shells started as a way to use up a giant bag of spinach and turned into something we make for company now. Ricotta and mascarpone keep the filling rich, the béchamel gets a splash of Capella wine for depth, and grilled peaches on the side cut through all that richness. Serve it with a glass of the same wine you cooked with. Enjoy!
Ingredients
Filling
- 2½ Cups Whole Milk Ricotta Cheese
- ½ Cup Mascarpone Cheese
- 14 oz (400 g) Fresh Baby Spinach, washed and dried if needed
- 2 Tbsp Olive Oil, divided
- 1 Large Garlic Clove, minced
- 1 Large Egg, lightly beaten
- ½ Cup Finely Grated Parmigiano Reggiano
- ½ tsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
Capella Parmesan Béchamel & Topping
- 4 Tbsp Unsalted Butter
- 1 Large Shallot, finely diced
- 1 Large Garlic Clove, minced
- 1½ Cups Clos du Soleil Capella Wine
- 3 Tbsp All-Purpose Flour
- 2¾ Cups Whole Milk
- ½ Cup Finely Grated Parmigiano Reggiano
- ½ tsp Fresh Thyme, finely chopped
- ¼ tsp Finely Grated Lemon Zest
- ¼ tsp Freshly Ground Black Pepper
- ⅛ tsp Freshly Grated Nutmeg
- ¾ tsp Kosher Salt
- 13 oz (370 g) Italian Buffalo Mozzarella, drained, patted dry, and torn into bite-sized pieces
Grilled Okanagan Peaches
- 4 Ripe but Firm Okanagan Peaches
- 2 Tbsp Olive Oil
- Kosher Salt
- Freshly Ground Black Pepper
Instructions
1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package directions until al dente. Carefully drain, separate, and spread the shells in a single layer on a lightly oiled baking sheet to prevent sticking.
2. Reduce the Wine: Pour the wine into a small saucepan and bring to a gentle simmer over medium heat. Simmer for about 8 minutes, until reduced by half. Remove from the heat and set aside.
3. Prepare the Spinach: Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the spinach until wilted, about 2–3 minutes. Drain well, squeeze dry, and finely chop. Heat the remaining olive oil in the same skillet. Cook the garlic for 15–30 seconds until fragrant, then stir in the spinach and cook for 1 minute. Transfer to a bowl and cool completely.
4. Make the Filling: Combine the ricotta, mascarpone, egg, Parmigiano Reggiano, kosher salt, and black pepper in a large bowl. Fold in the cooled spinach mixture and adjust the seasoning if necessary.
5. Sauté the Aromatics: Melt the butter in a large saucepan over medium heat. Add the shallots and cook for 3–4 minutes until softened and translucent. Add the garlic and cook for 15–30 seconds until fragrant.
6. Prepare the Capella Parmesan Béchamel: Whisk the flour into the butter to form a roux. Cook over medium-low heat for 2–3 minutes, whisking frequently, until blond and fragrant. Gradually whisk in the reserved wine reduction, then whisk in 1 cup of the milk. Add the remaining milk in 2 additions, whisking until smooth after each addition. Continue cooking over medium heat for 3–5 minutes, stirring frequently, until the sauce lightly coats the back of a spoon.
7. Finish the Sauce: Remove from the heat and stir in the Parmigiano Reggiano, thyme, lemon zest, black pepper, nutmeg, and kosher salt. If needed, whisk in a little additional milk until the sauce lightly coats the back of a spoon.
8. Fill the Shells: Fill each shell with 1 heaping tablespoon of the ricotta and spinach filling, gently pressing the filling into the shell without packing it too tightly.
9. Assembly: Spread enough sauce over the bottom of a 9 × 13-inch baking dish to completely coat the bottom. Arrange the filled shells in a single layer over the sauce. Spoon additional sauce over the shells, leaving portions of the pasta exposed. Scatter the torn Italian Buffalo mozzarella evenly over the shells. Extra sauce can be spooned over the stuffed shells when serving or refrigerated for up to 3 days and served with freshly cooked pasta.
10. Bake: Cover loosely with aluminium foil and bake at 375°F (190°C) for 30 minutes, or until the filling is heated through and the sauce is bubbling around the edges. Turn the oven to Broil, remove the foil, and broil for 4–5 minutes, or until the mozzarella is lightly browned in spots. Let rest for 5–10 minutes.
11. Grill the Peaches: While the stuffed shells are baking, preheat a grill or grill pan over medium-high heat. Cut each peach into 6 wedges. Brush with olive oil, season lightly with kosher salt and freshly ground black pepper, and grill for 2–3 minutes per side, until lightly caramelized with grill marks while still holding their shape.
12. Plate and Garnish: Spoon some of the warm sauce from the baking dish onto each serving plate. Arrange 3–4 stuffed shells over the sauce and serve with 4 grilled peach wedges alongside. Garnish with freshly grated Parmigiano Reggiano and freshly ground black pepper. Serve with a glass of Clos du Soleil Capella. Enjoy!
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 1210Total Fat: 85gSaturated Fat: 45gUnsaturated Fat: 40gCholesterol: 273mgSodium: 2292mgCarbohydrates: 47gFiber: 5gSugar: 22gProtein: 56g
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