Jumbo Shells Stuffed with Spinach and Corn
Description
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.
Ingredients
•
1 (12 ounce) box jumbo pasta shells
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1/4 cup grapeseed oil
•
1 (10 ounce) package frozen leaf spinach, thawed and drained
•
1 (10 ounce) package frozen corn kernels, thawed and drained
•
1 tablespoon chicken bouillon granules
•
1 teaspoon salt, or to taste
•
1/4 teaspoon ground black pepper
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3 (8 ounce) cans diced tomatoes with basil
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1 (3 ounce) can tomato paste
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1/2 cup warm water
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1 pinch dried cilantro
Directions
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.
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.
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.
4
Cover and cook on medium heat until tomatoes are heated through, about 10 minutes. Garnish with dried cilantro.