Spinach & Feta Baked Shells

Delight in our beloved family favorite: semi-homemade cheesy stuffed shells. To amplify the flavor of this baked pasta dish, we've introduced our latest addition, Savori Marinara. Crafted by slow-cooking San Marzano tomatoes with extra virgin olive oil, onions, garlic, and a delectable medley of herbs and spices, this sauce forms a perfect union with the quartet of cheeses (feta, mozzarella, parmesan, and ricotta), spinach, and pasta shells. A saucy, savory combination that's simply irresistible!

Ingredients: 

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 

Instructions 

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.