feta & spinach stuffed shells

Who knows why, but I’ve always been intimidated by making stuffed shells. Something about them seemed really sophisticated, which made me think I wouldn’t be able to get it right. Turns out it’s totally not hard! I recommend this recipe for any other stuffed shell virgins. Or just somebody who likes easy dinners.

Feta & Spinach Stuffed Shells
Serves 4

1/4 cup olive oil
12 ounces tomato sauce
2 cloves garlic, minced
1 lemon, zested
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
15 ounces ricotta cheese
1 egg
1 cup shredded mozzarella
3 and 1/2 ounces feta, crumbled
1 bunch chives, minced
1 cup spinach, chopped
1 box jumbo dried pasta shells

Preheat oven to 350 degrees. Heat a large pot of salted water and cook shells until al dente. Strain and allow to cool.

Sprinkle the zest of one lemon into the base of a 9×13 baking dish.

In a medium bowl, combine ricotta, egg, mozzarella, and feta.

Fold spinach and half of chives throughout.

Stuff cheese and spinach filling into shells and arrange in base of baking dish.

In a medium saucepan, combine olive oil, tomato sauce, garlic, crushed red pepper, and salt. Saute for 1 minute and pour over shells.

Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes. Top with remaining chives.

How’d it go? Did any other first-timers survive?

feta & spinach stuffed shells

 

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Author: Rachel Schultz

Serves: 4

Ingredients

• ¼ cup olive oil
• 12 ounces tomato sauce
• 2 cloves garlic, minced
• 1 lemon, zested
• 1 teaspoon crushed red pepper flakes
• ½ teaspoon salt
• 15 ounces ricotta cheese
• 1 egg
• 1 cup shredded mozzarella
• 3 and ½ ounces feta, crumbled
• 1 bunch chives, minced
• 1 cup spinach, chopped
• 1 box jumbo dried pasta shells

Instructions

1. Preheat oven to 350 degrees. Heat a large pot of salted water and cook shells until al dente. Strain and allow to cool.
2. Sprinkle the zest of one lemon into the base of a 9×13 baking dish.
3. In a medium bowl, combine ricotta, egg, mozzarella, and feta.
4. Fold spinach and half of chives throughout.
5. Stuff cheese and spinach filling into shells and arrange in base of baking dish.
6. In a medium saucepan, combine olive oil, tomato sauce, garlic, crushed red pepper, and salt. Saute for 1 minute and pour over shells.
7. Cover with foil and bake for 20 minutes. Uncover and bake for 10 minutes. Top with remaining chives.

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