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Amazing Spinach Feta Stuffed Shells in 1 step

Spinach Feta Stuffed Shells
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Enjoy these comforting Spinach Feta Stuffed Shells, a wonderful vegetarian pasta dish featuring a creamy, flavorful cheese filling. This recipe is perfect for sharing with family and friends.

Ingredients

Scale
  • 1 box (12 oz) jumbo pasta shells
  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 15 oz ricotta cheese
  • 8 oz crumbled feta cheese
  • 1 large egg, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 oz marinara sauce
  • 1 cup shredded mozzarella cheese

Instructions

  1. Cook jumbo shells according to package directions until al dente. Drain and rinse with cold water to stop cooking.
  2. In a large bowl, combine the dried spinach, ricotta cheese, feta cheese, egg, Parmesan cheese, parsley, minced garlic, salt, and pepper. Mix well until the filling is evenly combined.
  3. Spread about 1 cup of marinara sauce in the bottom of a 9×13 inch baking dish.
  4. Stuff each cooked shell with a generous amount of the spinach and feta mixture. Arrange the stuffed shells in a single layer in the prepared baking dish.
  5. Pour the remaining marinara sauce over the stuffed shells.
  6. Sprinkle the shredded mozzarella cheese evenly over the top.
  7. Bake at 375°F (190°C) for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  8. Let the shells rest for 5 minutes before serving.

Notes

  • Make sure you squeeze as much water out of the thawed spinach as possible; excess water makes the filling runny.
  • You can prepare the shells ahead of time and refrigerate them before baking. Add about 10 minutes to the bake time if baking from cold.
  • Feel free to add a pinch of nutmeg to the cheese filling for an extra layer of flavor.

Nutrition

Find it online: https://whiskdaily.com/spinach-feta-stuffed-shells-recipe/