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Jumbo Shells Stuffed with Spinach and Corn
Jumbo Shells Stuffed with Spinach and Corn
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Satisfying veggie pasta shells with zesty tomato sauce, ideal for a quick weeknight meal. Omit chicken bouillon for a delicious meatless option.
Ingredients:
  • 1 (12 ounce) box jumbo pasta shells
  • 0.25 cup grapeseed oil
  • 1 (10 ounce) package frozen leaf spinach, thawed and drained
  • 1 (10 ounce) package frozen corn kernels, thawed and drained
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon salt, or to taste
  • 3 (8 ounce) cans diced tomatoes with basil
  • 1 (3 ounce) can tomato paste
  • 0.5 cup warm water
  • 1 pinch dried cilantro
Instructions:
  • Boil a large pot of lightly salted water. Cook pasta shells until al dente, about 9 minutes, stirring occasionally.
  • 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, approximately 5 minutes.
  • After draining the pasta shells, stuff them with a delicious mixture of corn and spinach. Return the shells to the skillet and top them with diced tomatoes. Combine tomato paste and warm water, then pour this flavorful mixture over the shells.
  • Simmer on medium heat until tomatoes are warmed through, approximately 10 minutes. Top with dried cilantro for a finishing touch.

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