Savory Feta and Spinach Filled Shells
Indulge in the perfect fusion of creamy cheeses and vibrant greens with this Savory Feta and Spinach Filled Shells recipe. Jumbo pasta shells are stuffed with a luscious blend of wilted spinach, tangy feta, smooth ricotta, and savory Parmesan, all enhanced with garlic and a touch of seasoning. Baked to perfection in a blanket of rich marinara sauce and bubbly mozzarella cheese, this dish offers a hearty yet elegant take on classic comfort food. Ready in under an hour, it's ideal for weeknight dinners or special occasions. Serve with a crisp side salad and garlic bread for a satisfying, crowd-pleasing meal that everyone will love!
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Recipe Information
Ingredients
- 12 pieces Jumbo pasta shells
- 4 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 cups Marinara sauce
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Olive oil
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set aside.
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook for 1-2 minutes less than the package instructions recommend (they should be slightly firm). Drain and rinse under cold water to stop cooking. Set aside.
In a large skillet over medium heat, cook the fresh spinach until just wilted, about 3-4 minutes. Remove from heat, let it cool slightly, then chop finely.
In a large mixing bowl, combine the chopped spinach, feta cheese, ricotta cheese, Parmesan cheese, egg, minced garlic, salt, and black pepper. Mix well until thoroughly combined.
Spread 1 cup of marinara sauce evenly over the bottom of the prepared baking dish.
Stuff each cooked pasta shell with 2-3 tablespoons of the spinach and cheese mixture. Place the stuffed shells seam-side up in the baking dish.
Pour the remaining marinara sauce over the stuffed shells, ensuring they are evenly coated. Sprinkle the shredded mozzarella cheese on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the dish cool for 5 minutes before serving. Enjoy your Savory Feta and Spinach Filled Shells!
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.9 g | 184% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 6141 mg | 267% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 17.2 g | ||
| Protein | 118.1 g | 236% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3564 mg | 274% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
