Ingredients for Pasta Shells Filled With Feta Herbs
- 2 tablespoons olive oil
- onion
- 1 clove garlic, minced
- dried red pepper
- 1 (25 ounce) jar marinara sauce
- 1/2 cup fresh basil, chopped
- ricotta cheese
- 8 ounces feta cheese, crumbled
- 1/4 cup fresh chives, chopped
- eggs
- 1 (12 ounce) package jumbo pasta shells
- 1/4 cup grated Parmesan cheese
- salt to taste
- pepper to taste
- 1 cup shredded mozzarella cheese
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How to Make Pasta Shells Filled With Feta Herbs
- Preheat oven to 375°F (190°C).
- Cook pasta shells according to package directions until al dente. Drain and rinse with cold water.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Stir in crumbled feta cheese, chopped herbs, Parmesan cheese, salt, and pepper. Cook until feta is softened and mixture is well combined.
- In a large bowl, gently combine the cooked pasta shells and the feta-herb mixture.
- Spread a thin layer of marinara sauce in the bottom of a large baking dish (9x13 inch).
- Stuff the pasta shells with the feta and herb mixture. Arrange the filled shells in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells.
- Top with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly and the pasta is heated through.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
36g
Fat
92g
Carbs
15g
