Marinara Sauce · Pesto olive oil · Potatoes Pastas and Grains · Sicilian Lemon balsamic ·Mar 26, 2024

Spinach Stuffed Shells

Name: Spinach Stuffed Shells
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: Kosher salt; 12 oz jumbo pasta shells; 2 tablespoons Fustini's Pesto olive oil; 1 bunch of scallions, sliced thin; 3 garlic cloves, minced; 3 10-oz packages of frozen spinach, thawed; 1/2 cup fresh parsley, finely chopped; 2 tablespoons Fustini's Sicilian Lemon balsamic; 2 eggs, beaten; 1/2 cup ricotta or goat cheese; 2 cups feta, crumbled; fresh ground black pepper; 1 16 oz marinara red sauce; 1/3 cup shredded mozzarella

Prep Time

10 minutes

Cook Time

60 minutes

Ingredients

Kosher salt
12 oz jumbo pasta shells
2 tablespoons Fustini's Pesto olive oil
1 bunch of scallions, sliced thin
3 garlic cloves, minced
3 10-oz packages of frozen spinach, thawed
1/2 cup fresh parsley, finely chopped
2 tablespoons Fustini's Sicilian Lemon balsamic
2 eggs, beaten
1/2 cup ricotta or goat cheese
2 cups feta, crumbled
fresh ground black pepper
1 16 oz marinara red sauce
1/3 cup shredded mozzarella

Directions

Preheat oven to 375º,. In a large pot of boiling salted water, cook pasta until al dente according to the package directions. Drain.
In a large skillet over medium-high heat, heat oil. Add scallions and garlic and cook until softened and fragrant, 3 to 4 minutes. Add spinach, parsley, and dill and cook until wilted, 2 minutes. Stir in balsamic to deglaze. Let cool slightly, then transfer spinach mixture to a large bowl.
Add eggs, ricotta, and feta to spinach mixture and stir until combined. Season with salt and pepper. Pour marinara into a 9"-x-13" baking dish and spread into an even layer. Stuff cooked shells with spinach mixture and nestle into baking dish. Sprinkle with mozzarella. Bake until sauce is bubbling and cheese is melted 25 to 30 minutes. Divide shells among plates and spoon sauce over top before serving.

Spinach Stuffed Shells