FETA & SPINACH STUFFED SHELLS
- 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.
Recipe by Rachel Schultz at https://rachelschultz.com/2012/08/16/feta-spinach-stuffed-shells/
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