Pho with Chicken and Zoodles
◷ 2 hr 50 min
Main CourseReader rated
Giant Pasta Shells Stuffed with Spinach and Corn
These giant pasta shells are filled with a delicious mix of spinach and sweet corn, making them a perfect comfort meal that's both hearty and healthy. Easy to prepare and sure to please the whole family!
◷35 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Cook Pasta and Veggies
Start by bringing a big pot of lightly salted water to a boil. Once it's bubbling, add the pasta shells and cook them until they're tender but still have a bit of bite, about 9 minutes. While the pasta cooks, heat some grapeseed oil in a deep skillet over medium heat. Toss in the spinach, corn, chicken bouillon, and a pinch of salt and pepper. Let everything cook together until the spinach wilts and the corn softens, around 5 minutes.
2
Stuff and Layer Shells
When the pasta is done, drain it well. Carefully stuff each shell with the spinach and corn mixture, then arrange the filled shells back in the skillet. Pour the diced tomatoes over the shells. In a small bowl, mix the tomato paste with warm water until smooth, then pour that over the top.
3
Simmer and Season
Cover the skillet and let everything simmer on medium heat for about 10 minutes, until the tomatoes are nice and heated through. Finish by sprinkling some dried cilantro on top before serving.
Why You’ll Love This Recipe
This dish combines creamy, cheesy goodness with fresh spinach and sweet corn. It’s hearty enough to satisfy a crowd but still feels light and nutritious. Plus, the giant shells make for a fun and impressive presentation.
Serving Suggestions
Serve with a simple side salad or garlic bread to balance the richness. A drizzle of marinara or a sprinkle of parmesan adds extra flavor. This dish also pairs well with a crisp white wine or sparkling water with lemon.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to keep the shells from drying out. You can also freeze the stuffed shells before baking for up to 2 months; just thaw and bake when ready.
