Spinach and Feta Stuffed Shells Recipe

Description:

A rustic-looking casserole dish filled with plump, golden-brown pasta shells generously coated in a vibrant red marinara sauce. The bubbling mozzarella cheese forms a slightly browned crust atop the dish. Visible throughout the sauce are hints of bright green spinach peeking from between the shells, suggesting a rich and flavorful filling. The dish is garnished with a dusting of parmesan and possibly a few fresh basil leaves for an added pop of color and fresh aroma. The overall appearance is hearty, comforting, and appetizing.

Ingredients:

• - 1 (15 ounce) package jumbo pasta shells
• - 1 tablespoon olive oil
• - 1 medium onion, chopped
• - 2 cloves garlic, minced
• - 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• - 1 (15 ounce) container ricotta cheese
• - 1/2 cup crumbled feta cheese
• - 1/4 cup grated Parmesan cheese
• - 1 large egg, lightly beaten
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 2 cups marinara sauce
• - 1 cup shredded mozzarella cheese

Instructions:

1. 1. Preheat oven to 375 degrees F (190 degrees C). Cook pasta shells according to package directions; drain and set aside.
2. 2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
3. 3. Add the squeezed spinach to the skillet and cook for 2-3 minutes, stirring occasionally, until heated through. Remove from heat and let cool slightly.
4. 4. In a large bowl, combine the cooled spinach mixture, ricotta cheese, feta cheese, Parmesan cheese, egg, salt, and pepper. Mix well to combine.
5. 5. Fill each cooked pasta shell with the spinach and cheese mixture. Arrange the stuffed shells in a greased 9x13 inch baking dish.
6. 6. Pour marinara sauce evenly over the stuffed shells.
7. 7. Sprinkle mozzarella cheese over the top.
8. 8. Bake for 25-30 minutes, or until the cheese is melted and bubbly and the sauce is heated through. Let stand for 5-10 minutes before serving.