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

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?

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3 thoughts on “Feta & Spinach Stuffed Shells

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