Jumbo Shells Stuffed with Spinach and Corn

These veggie-filled pasta shells are topped with a quick tomato sauce and are perfect for a weeknight dinner. Omit the chicken bouillon to make it a meatless meal.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 382 Calories

Ingredients

• ½ cup warm water
• ¼ teaspoon ground black pepper
• 1 teaspoon salt, or to taste
• 1 tablespoon chicken bouillon granules
• ¼ cup grapeseed oil
• 1 (12 ounce) box jumbo pasta shells
• 1 (3 ounce) can tomato paste
• 1 pinch dried cilantro
• 1 (10 ounce) package frozen leaf spinach, thawed and drained
• 1 (10 ounce) package frozen corn kernels, thawed and drained
• 3 (8 ounce) cans diced tomatoes with basil

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes.

Step 2

Meanwhile, heat grapeseed oil in a deep skillet over medium heat. Add spinach, corn, chicken bouillon, salt, and pepper. Cook until spinach and corn are tender, about 5 minutes.

Step 3

Drain pasta shells. Fill with corn-spinach mixture. Place shells back into the same deep skillet and cover with diced tomatoes. Mix tomato paste and warm water together and pour onto shells.

Step 4

Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.