Greek Stuffed Shells Recipe

Name: Greek Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: 12 jumbo pasta shells; 1 cup plain yogurt; 1 cup cucumber, peeled and diced; 1/4 teaspoon garlic powder; 1 teaspoon dill weed; 3 tablespoons lemon juice; 1 cup feta cheese, crumbled; 1/2 cup tomatoes, chopped; 1 egg, beaten; 5 black olives, chopped

Servings: persons

12 jumbo pasta shells
1 cup plain yogurt
1 cup cucumber, peeled and diced
1/4 teaspoon garlic powder
1 teaspoon dill weed
3 tablespoons lemon juice
1 cup feta cheese, crumbled
1/2 cup tomatoes, chopped
1 egg, beaten
5 black olives, chopped

1
Boil water. Cook shells for 10 minutes. Drain; run under cold water to stop any further cooking.
2
For the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 Tbsp lemon juice. Cover and let chill in the refrigerator.
3
Combine cheese, 1/2 tsp dill, 2 Tbsp lemon juice, tomatoes, egg, and olives.
4
Preheat oven to 350u00b0F Spread the bottom of 13x9 pan with some of the sauce. Place shells on top. Stuff with the cheese mixture. Pour remaining sauce on top. Cover with foil. Bake for 35 minutes.

1316

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 jumbo pasta shells, 1 cup plain yogurt, 1 cup cucumber, peeled and diced, 1/4 teaspoon garlic powder, and more.

Yes, Greek Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Stuffed Shells

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