Spinach + Feta Stuffed Shells

Using my favorite filling of all time, inspired by Spanakopita, the Greek God of all recipes, this lasagna hits every time. My kids love it and while it’s ooey gooey and cheesy, it;s also packed with healthy greens! Add this to your meal plan for the busy fall school year!

Spinach + Feta Stuffed Shells

• 32oz frozen spinach (thawed and strained)

• 8oz cream cheese

• 8 oz feta

• 16oz ricotta

• 2 eggs

• tbsp dill

• 1 tbsp thyme

• 1 bunch parsley (finely chopped)

• 2# extra large shell pasta

• 1 can diced tomatoes

• Parmesan

• Panko Bread Crumbs

Mix together your cheese, spinach, eggs, salt and herbs together in a large bowl. Make sure to fully drain as much water from your spinach as possible

In a large baking dish, pour your can of diced tomatoes to cover the bottom and then stuff each shells and place closely together until the pan is full. I usually do (2) full pans for my family of 7. You can halve this recipe for a family of 4.

Sprinkle with parmesan and panko bread crumbs and bake at 350 degrees for 20 minutes.