Floating Olive Branch
Spinach & Feta Baked Shells


2 tablespoons mild to medium intensity extra virgin olive oil 

12oz jumbo pasta shells 

1lb. frozen spinach, thawed and thoroughly drained 

1lb. whole milk ricotta 

1 1/2 cups mozzarella, shredded 

1 cup feta cheese crumbles 

1 egg 

2 garlic cloves, peeled and minced 

1 tablespoon fresh basil, chopped 

1/2 teaspoon Fleur de Sel 

1 teaspoon Sicilian Seasoning Blend 

16oz jar Savori Marinara Sauce 

2 tablespoons parmesan, grated 



Preheat oven to 400°F and lightly grease a 13x9-inch casserole dish with olive oil.

Cook pasta shells according to the instructions on the packaging, drain, and rinse under cool water. 

Meanwhile, place spinach, ricotta, 1 cup mozzarella, feta cheese, egg, garlic, basil, salt, and seasoning in a large bowl, stir to combine the filling. 

Once the pasta shells are cooked and cooled, spoon and stuff the shells full with filling. Pour half of the marinara sauce into the prepared casserole dish and nestle the stuffed shells into the sauce. Spoon the remaining marinara sauce over the shells, sprinkle with the remaining 1/2 cup of mozzarella, and cover with aluminum foil. Place in the oven and bake for 30-40 minutes or until hot throughout. Sprinkle with grated parmesan before serving.