Who knows why, but I was once intimidated by making stuffed shells. Something about them seemed really sophisticated, which made me think I would not be able to get it right. If you have felt the same way, know that they are not hard! I recommend this recipe for any other stuffed shell beginners. Or anybody who just likes easy dinners. Or anybody who loves italian food. Or anybody who loves the greek flavor of feta but feels like they also want some italian food at the same time.
Or anybody who has wondered, how many stuffed shells can I eat in one sitting?
FETA & SPINACH STUFFED SHELLS
Serves 3-4
2 tablespoons olive oil
1/2 onion, diced
1 and 1/2 cups spinach
2 cloves garlic, minced
1 and 1/2 cups ricotta
1 egg
1 and 1/2 cups mozzarella, shredded
2 ounces feta, crumbled
1/2 cup walnuts, chopped
1/2 lemon, zested
1/2 teaspoon red pepper flake
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
6 ounces jumbo shells, cooked al dente
3 cups tomato pasta sauce
Parmesan, grated
Chives, chopped
Preheat oven to 350 degrees. Heat olive oil in a skillet and sauté onion for 4-5 minutes. Add spinach and garlic, cooking until spinach is slightly wilted. Combine spinach in a mixing bowl with ricotta, egg, mozzarella, feta, walnuts, lemon zest, red pepper flake, parsley, oregano, salt, and pepper. Spoon filling into cooked shells and arrange into a 9×13 baking dish.
Pour tomato sauce over shells.
Bake for 20 minutes covered with aluminum foil. Remove foil and bake 10 more minutes. Top with parmesan and chives.
- 2 tablespoons olive oil
- ½ onion, diced
- 1 and ½ cups spinach
- 2 cloves garlic, minced
- 1 and ½ cups ricotta
- 1 egg
- 1 and ½ cups mozzarella, shredded
- 2 ounces feta, crumbled
- ½ cup walnuts, chopped
- ½ lemon, zested
- ½ teaspoon red pepper flake
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 6 ounces jumbo shells, cooked al dente
- 3 cups tomato pasta sauce
- Parmesan, grated
- Chives, chopped
- Preheat oven to 350 degrees.
- Heat olive oil in a skillet and sauté onion for 4-5 minutes. Add spinach and garlic, cooking until spinach is slightly wilted.
- Combine spinach in a mixing bowl with ricotta, egg, mozzarella, feta, walnuts, lemon zest, red pepper flake, parsley, oregano, salt, and pepper.
- Spoon filling into cooked shells and arrange into a 9x13 baking dish. Pour tomato sauce over shells.
- Bake for 20 minutes covered with aluminum foil.
- Remove foil and bake 10 more minutes. Top with parmesan and chives.
