These spinach and corn stuffed shells are a very yummy, filling dish.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.

Cook's Notes:

You can also use fresh spinach or canned corn.

Don't overstuff shells with spinach and corn mixture, as they will need to stay closed; you may use the leftovers as a side dish to the meal.

Nutrition Facts

382 calories; protein 12.2g; carbohydrates 62.3g; fat 10.8g; cholesterol 0.1mg; sodium 1225.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/29/2019
This dish was really delicious. The only change I made was using vegetable bullion instead of chicken and my husband sprinkled some grated parmesan on top of his serving. I will definitely make it again. Read More
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