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Jumbo Shells Stuffed with Spinach and Corn

Rated as 5 out of 5 Stars

"These spinach and corn stuffed shells are a very yummy, filling dish."
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35 m servings 382
Original recipe yields 6 servings


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  1. 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.
  2. 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.
  3. 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.
  4. 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

Per Serving: 382 calories; 10.8 62.3 12.2 < 1 1225 Full nutrition

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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...