Spinach And Feta Shells – a delicious recipe with tomatoes, garlic, jumbo pasta shells, ricotta cheese, feta cheese, egg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400u00b0F. Grease a 2 1/2-quart baking dish. Place on a baking pan. Mix tomatoes and half the garlic in prepared dish. Using the back of a spoon, coarsely crush tomatoes. Spread tomatoes in evenly layer in dish.
2
Cook pasta shells, in batches, in a large saucepan of boiling salted water 8 mins or until just tender. Using a slotted spoon, transfer to a colander to drain. Refresh under cold water.
3
Squeeze spinach to remove any excess liquid. Mix spinach, ricotta, feta, remaining garlic and egg in a bowl. Season. Spoon ricotta mixture into pasta shells. Place shells on tomato sauce. Sprinkle with mozzarella cheese.
4
Bake 20 mins or until golden and bubbling. Let stand 5 mins. Serve with salad.
2248
kcal
Calories
35
g
Fat
385
g
Carbs
94
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 28 ounces tomatoes whole, 2 cloves garlic crushed, 20 jumbo pasta shells, 10 ounces frozen chopped spinach thawed, and more.
Yes, Spinach And Feta Shells falls under the Vegetarian 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.
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