FETA & SPINACH STUFFED SHELLS

August 16, 2012
Rachel Schultz

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.

FETA & SPINACH STUFFED SHELLS from Rachel SchultzFETA & 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.

FETA & SPINACH STUFFED SHELLS from Rachel Schultz

Pour tomato sauce over shells.

FETA & SPINACH STUFFED SHELLS from Rachel Schultz

Bake for 20 minutes covered with aluminum foil. Remove foil and bake 10 more minutes. Top with parmesan and chives.

FETA & SPINACH STUFFED SHELLS
 
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat olive oil in a skillet and sauté onion for 4-5 minutes. Add spinach and garlic, cooking until spinach is slightly wilted.
  3. Combine spinach in a mixing bowl with ricotta, egg, mozzarella, feta, walnuts, lemon zest, red pepper flake, parsley, oregano, salt, and pepper.
  4. Spoon filling into cooked shells and arrange into a 9x13 baking dish. Pour tomato sauce over shells.
  5. Bake for 20 minutes covered with aluminum foil.
  6. Remove foil and bake 10 more minutes. Top with parmesan and chives.

 

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Comments

  • Sandy

    Very yummy recipe. Did I miss what temperature to set the oven at? I just went with the ole standby of 350 degrees, but thought I’d let you know I had a hard time finding it. Thanks so much for posting this recipe that I found via Pinterest.

    • Rachel Schultz

      You’re totally right! I forgot to put it in. Thanks for letting me know. Yes, 350 is the correct temp. I’ve corrected it now.

  • http://lovelyseasonscomeandgo.wordpress.com
    Oh I cannot wait to make this, I never used feta cheese before so I bet it must give it a really good taste. Thanks. Betty

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