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
Preparation
Step 1Preheat oven to 375º. In a large pot of boiling salted water, cook pasta until al dente according to the package directions. Drain.Step 2Meanwhile, 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.Step 3Add eggs, ricotta, and feta to spinach mixture and stir until combined. Season with salt and pepper.Step 4Pour 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.Step 5Bake until sauce is bubbling and cheese is melted, 25 to 30 minutes. Divide shells among plates and spoon sauce over top before serving.
Although many stuffed shell recipes contain spinach, we tweak that template here by adding feta, dill, and scallions. The result is a slight spin that could maybe be better than the original. Tried making it? Let us know how you liked it by giving a rate and comment below!
