Spinach Stuffed Shells
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Spinach Stuffed Shells
Category
Potatoes, Pastas and Grains
Prep Time
10 minutes
Cook Time
60 minutes
Ingredients
- Kosher salt
- 12 oz jumbo pasta shells
- 2 tablespoons Fustini's Pesto olive oil
- 1 bunch of scallions, sliced thin
- 3 garlic cloves, minced
- 3 10-oz packages of frozen spinach, thawed
- 1/2 cup fresh parsley, finely chopped
- 2 tablespoons Fustini's Sicilian Lemon balsamic
- 2 eggs, beaten
- 1/2 cup ricotta or goat cheese
- 2 cups feta, crumbled
- fresh ground black pepper
- 1 16 oz marinara red sauce
- 1/3 cup shredded mozzarella
Ingredients
Directions
- Preheat oven to 375º,. In a large pot of boiling salted water, cook pasta until al dente according to the package directions. Drain.
- In a large skillet over medium-high heat, heat oil. Add scallions and garlic and cook until softened and fragrant, 3 to 4 minutes. Add spinach, parsley, and dill and cook until wilted, 2 minutes. Stir in balsamic to deglaze. Let cool slightly, then transfer spinach mixture to a large bowl.
- Add eggs, ricotta, and feta to spinach mixture and stir until combined. Season with salt and pepper. Pour marinara into a 9"-x-13" baking dish and spread into an even layer. Stuff cooked shells with spinach mixture and nestle into baking dish. Sprinkle with mozzarella. Bake until sauce is bubbling and cheese is melted 25 to 30 minutes. Divide shells among plates and spoon sauce over top before serving.
Recipe Note
Substitute your favorite herb-infused Fustini's olive oil. Easy to double the recipe and freeze one pan for later use.Adapted from delish.com