Name: Spanakopita Stuffed Shells
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Kosher salt -; 12 oz. jumbo shells -; 2 tbsp. extra-virgin olive oil -; 1 bunch (about 6) scallions, thinly sliced -; 4 cloves garlic, minced -; 3 (10-oz.) packages thawed frozen spinach -; 1/2 c. fresh parsley, finely chopped -; 1/2 c. fresh dill, finely chopped -; 2 eggs, beaten -; 1/2 c. ricotta -; 16 oz. feta, crumbled -; Freshly ground black pepper -; 1 (24-oz.) jar marinara -; 1/3 c. shredded mozzarella -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spanakopita Stuffed Shells

1. Kosher salt -

2. 12 oz. jumbo shells -

3. 2 tbsp. extra-virgin olive oil -

4. 1 bunch (about 6) scallions, thinly sliced -

5. 4 cloves garlic, minced -

6. 3 (10-oz.) packages thawed frozen spinach -

7. 1/2 c. fresh parsley, finely chopped -

8. 1/2 c. fresh dill, finely chopped -

9. 2 eggs, beaten -

10. 1/2 c. ricotta -

11. 16 oz. feta, crumbled -

12. Freshly ground black pepper -

13. 1 (24-oz.) jar marinara -

14. 1/3 c. shredded mozzarella -

How to cook deliciously - Spanakopita Stuffed Shells

1. Stage

Preheat oven to 375º. In a large pot of boiling salted water, cook pasta until al dente according to the package directions. Drain.

2. Stage

Meanwhile, 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. Let cool slightly, then transfer spinach mixture to a large bowl.

3. Stage

Add eggs, ricotta, and feta to spinach mixture and stir until combined. Season with salt and pepper.

4. Stage

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.

5. Stage

Bake until sauce is bubbling and cheese is melted, 25 to 30 minutes. Divide shells among plates and spoon sauce over top before serving.