These jumbo pasta shells are filled with a delicious blend of fresh spinach and sweet corn, making for a colorful and satisfying meal. Perfect for a cozy dinner, they’re easy to prepare and packed with wholesome flavors.
Start by bringing a large pot of salted water to a boil. 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, a pinch of salt, and pepper. Let everything cook together until the spinach wilts and the corn softens, which should take around 5 minutes.
Once the shells are done, drain them and carefully fill each one with the spinach and corn mixture. Arrange the stuffed shells back in the skillet and pour the diced tomatoes over the top. Mix the tomato paste with some warm water until smooth, then pour that over the shells as well.
Cover the skillet and let everything simmer on medium heat for about 10 minutes, just until the tomatoes are heated through and everything melds together nicely. Finish by sprinkling some dried cilantro over the top before serving.
- Be careful not to overcook the pasta shells; they should be al dente to hold the filling well.
- Squeeze excess moisture from the spinach before mixing to prevent the filling from becoming watery.
- Use fresh or frozen corn, but if frozen, thaw and drain it properly to keep the filling from getting soggy.
This dish combines creamy spinach and sweet corn inside tender pasta shells, offering a perfect balance of flavors and textures. It’s both comforting and nutritious, making it a great choice for a family meal or a cozy dinner.
Serve with a simple side salad or steamed vegetables for a light meal. A drizzle of marinara or a sprinkle of Parmesan cheese on top can add extra flavor. This dish also pairs nicely with garlic bread or a crisp white wine.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the shells intact and the filling warm. For longer storage, freeze portions in a freezer-safe dish and thaw overnight before reheating.
