Recipe information
Ingredients for - Jumbo Shells Stuffed with Spinach and Corn
3. Frozen leaf spinach, thawed and drained - 1 (10 ounce) package
4. Frozen corn kernels, thawed and drained - 1 (10 ounce) package
8. Diced tomatoes with basil - 3 (8 ounce) cans
How to cook deliciously - Jumbo Shells Stuffed with Spinach and Corn
1. Stage
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
2. Stage
Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.
3. Stage
Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.
4. Stage
Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.
