Creamy Spinach Feta Shells (Printable Version)
# What You'll Need:
→ Pasta
01 -
12 jumbo pasta shells
02 -
Salt for pasta water
→ Filling
03 -
480 ml fresh spinach, chopped
04 -
240 ml ricotta cheese
05 -
240 ml feta cheese, crumbled
06 -
1 large egg, lightly beaten
07 -
2 cloves garlic, minced
→ Sauce
08 -
720 ml marinara sauce (store-bought or homemade)
09 -
60 g grated Parmesan cheese
→ Seasonings & Garnish
10 -
¼ teaspoon freshly ground black pepper
11 -
¼ teaspoon dried oregano
12 -
30 ml olive oil
13 -
Fresh basil leaves, torn (for garnish)
# Step-by-Step Directions:
01 -
Bring a large pot of salted water to a rolling boil. Cook the jumbo pasta shells al dente for approximately 9 minutes. Drain, rinse briefly with cool water to halt cooking, and set aside on a clean kitchen towel.
02 -
Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant. Add chopped spinach and cook until wilted, about 2 minutes. Drain excess liquid thoroughly using a fine-mesh sieve.
03 -
In a mixing bowl, whisk together ricotta, crumbled feta, and beaten egg. Fold in the drained spinach, then season with black pepper and dried oregano. Adjust seasoning sparingly due to feta’s saltiness.
04 -
Fill each cooked shell with approximately one tablespoon of the spinach-feta mixture using a spoon or piping bag. Arrange the stuffed shells seam-side up in a 23x33 cm baking dish.
05 -
Pour marinara sauce evenly over the shells, ensuring full coverage. Sprinkle grated Parmesan on top for a golden crust during baking.
06 -
Cover the dish with foil and bake in a preheated oven at 190°C for 20 minutes. Remove foil and bake an additional 10 minutes until the sauce is bubbly and cheese is lightly browned.
07 -
Allow the casserole to rest for 5 minutes before serving to let the filling set. Garnish with torn fresh basil leaves for added aroma and color.
# Helpful Notes:
01 -
Drain the spinach thoroughly to prevent a watery filling.
02 -
Use a piping bag to evenly fill the shells for a neat presentation.
03 -
Avoid overcooking shells; al dente texture ensures they hold the filling well.
04 -
Let the casserole rest after baking to minimize filling spillage when plating.