Savory Feta Filled Shells
Delight your taste buds with these irresistible Savory Feta Filled Shells, a cheesy, Mediterranean-inspired twist on classic stuffed pasta! Jumbo pasta shells are generously filled with a creamy blend of tangy feta, smooth ricotta, and nutty Parmesan cheeses, combined with wholesome spinach and seasoned to perfection. Nestled in a bed of rich marinara sauce and baked until bubbly, this comforting dish delivers a harmonious blend of flavors and textures in every bite. Perfect for weeknight dinners or special occasions, this recipe is as beautiful as it is delicious, especially when garnished with fresh parsley for a bright finishing touch. With an easy prep time of just 25 minutes and family-sized servings, these stuffed shells are a surefire crowd-pleaser that you'll come back to again and again. Keywords: feta stuffed shells, baked pasta recipe, vegetarian dinner ideas, Mediterranean-inspired comfort food.
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Recipe Information
Ingredients
- 16 pieces Jumbo pasta shells
- 1.5 cups Feta cheese, crumbled
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 large Egg, lightly beaten
- 1 cup Spinach, finely chopped and cooked
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 cups Marinara sauce
- 1 teaspoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil and cook the jumbo pasta shells until al dente, about 10 minutes. Drain and arrange the shells on a baking sheet to cool slightly, preventing them from sticking together.
In a large mixing bowl, combine crumbled feta cheese, ricotta cheese, grated Parmesan cheese, spinach, egg, salt, and black pepper. Mix until all ingredients are evenly incorporated and the mixture is smooth.
Spread 1 cup of marinara sauce evenly across the bottom of the greased baking dish.
Using a spoon or your hands, carefully stuff each cooked shell with the cheese mixture, about 2 tablespoons per shell, and place them in the baking dish open side up.
Once all the shells are stuffed and arranged in the dish, pour the remaining 2 cups of marinara sauce evenly over the shells, ensuring they are covered to prevent drying during baking.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the shells are slightly golden on top.
Allow the dish to cool for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1221 mg | 53% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.3 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 528 mg | 41% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 388 mg | 8% | |
*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.
