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RECIPES/Entrees
Spinach and Feta Stuffed Shells
Flecks of spinach blend with feta and ricotta cheeses to make this stuffing for jumbo pasta shells. Use your own favorite tomato sauce, homemade or jarred, as the topping. Preparation: 15 to 20 minutes, plus 30 to 35 minutes baking.
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Recommended Servings
Makes 6 servings (5 stuffed shells per serving)
COOKING
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INGREDIENTS
36 jumbo pasta shells (extra in case of breakage)
1⁄2 tablespoon extra virgin olive oil
1⁄4 cup finely chopped onion or shallot
1 clove garlic, minced
11⁄2 teaspoons basil
11⁄2 teaspoons oregano
1 package (10 ounces) frozen chopped spinach, thawed
1 pound regular or part-skim ricotta cheese
8 ounces feta cheese, crumbled
1⁄4 teaspoon freshly ground black pepper
3 cups tomato sauce (homemade or purchased)
2 - 3 tablespoons freshly grated Reggiano Parmigiano cheese
cooking spray
Instructions
In a 5-quart stockpot, cook the pasta shells in boiling salted water according to package instructions. Drain, rinse and set aside on a sheet pan lined
with plastic wrap. In an 8-inch skillet, heat the oil over medium heat. Add the onion, garlic and herbs; cook until softened and fragrant, 2 to 3 minutes. Transfer to a medium (3-quart) bowl and allow to cool for 5 minutes. Place the thawed spinach in a clean kitchen towel and squeeze the liquid from the spinach; discard the liquid (you will have about 3⁄4 cup chopped spinach). Add the spinach, ricotta, feta and pepper to the onion mixture in the bowl. Mix on speed 2 for 30 seconds, then increase to speed 4 and mix for 11⁄2 minutes. Stuff each cooked shell with about 11⁄2 tablespoons of the spinach mixture. Preheat oven to 375°F. Lightly coat a 13 x 9 x 2-inch (or equivalent) baking dish with cooking spray. Spoon 1 cup of the tomato sauce into the dish and spread evenly in the bottom. Arrange the shells, open side up. Spoon an additional 2 cups of the sauce evenly over the shells. Cover loosely with foil and bake in the preheated 375°F oven for 30 to 35 minutes, until hot and bubbly. Remove from oven and sprinkle with Parmesan. Let rest 5 minutes before serving.
Tip: Measure out filling using an ice cream scoop—it is 13⁄5 tablespoons, just the perfect amount to fill each jumbo shell.
RECIPE FACTS

Servings: Makes 6 servings (5 stuffed shells per serving)

Nutritional information per serving

Nutritional information per serving: Calories 452 (37% from fat) • carb. 51g • pro. 16g • fat 18g • sat. fat 8g • chol. 49mg • sod. 821mg • calc. 458mg • fiber 3g

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