THE RECIPE JOURNAL · Main Course
Hefty Shells Filled with Spinach and Corn
These hearty pasta shells are packed with a flavorful mix of spinach and sweet corn, making for a comforting and nutritious meal. Perfect for a cozy dinner, they’re easy to prepare and sure to satisfy everyone at the table.
FROM THE KITCHEN • Hefty Shells Filled with Spinach and Corn
01 THE RECIPE
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Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by bringing a big pot of salted water to a boil. Toss in the pasta shells and cook them until they’re tender but still have a bit of bite—this usually takes about 9 minutes. While the pasta is cooking, heat some grapeseed oil in a deep skillet over medium heat. Add the spinach, corn, chicken bouillon, and a pinch of salt and pepper. Let everything cook together until the spinach wilts and the corn softens, about 5 minutes.
02
Step 2
Once the shells are done, drain them and gently fill each one with the spinach and corn mixture. Arrange the filled shells back into the skillet and spoon diced tomatoes over the top. Mix the tomato paste with warm water until smooth, then pour it over the shells and tomatoes.
03
Step 3
Cover the skillet and let everything simmer on medium heat for about 10 minutes, just until the tomatoes are warmed through and everything melds together. Finish by sprinkling some dried cilantro over the top before serving.
Why you’ll love it
This dish is a perfect balance of creamy, savory, and fresh flavors. The combination of spinach and corn adds a nice sweetness and a boost of nutrients. It’s hearty enough to satisfy but still light and colorful on the plate.
How to serve
Serve with a simple green salad or a side of roasted vegetables. A sprinkle of grated Parmesan or a dollop of sour cream can add extra richness. This dish also pairs nicely with crusty bread to soak up any sauce.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the filling creamy. For longer storage, freeze before baking and thaw overnight in the fridge before cooking.
