Imagine a dish that transports you straight to the sun-drenched shores of Greece, where every forkful bursts with creamy feta, fragrant herbs, and rich marinara sauce. These Pasta Shells Filled with Feta and Herbs are not just a meal—they're a culinary journey that will revolutionize your dinner routine. Perfect for impressing dinner guests or treating yourself to a gourmet experience, this recipe combines the tangy richness of feta with the freshness of parsley and dill, all nestled in perfectly cooked pasta shells.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 12 jumbo pasta shells
- 1 cup feta cheese, crumbled
- 1/2 cup ricotta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/2 cup marinara sauce
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your pasta shells cook evenly and are perfectly heated through during baking.
- In a large pot, bring salted water to a boil. Once boiling, add the jumbo pasta shells and cook according to the package instructions until they are al dente, usually about 8-10 minutes. Stir occasionally to prevent sticking.
- While the pasta is cooking, prepare the filling. In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, chopped parsley, chopped dill, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
- Once the pasta shells are cooked, drain them in a colander and rinse under cold water to stop the cooking process. Carefully separate any shells that may have stuck together.
- Take each pasta shell and gently fill it with the cheese and herb mixture using a small spoon or your hands. Be generous, but avoid overstuffing to prevent the filling from spilling out during baking.
- Spread half of the marinara sauce evenly on the bottom of a baking dish. This will help prevent the pasta from sticking and add flavor.
- Arrange the filled pasta shells in the baking dish, placing them seam side up. Once all the shells are in the dish, pour the remaining marinara sauce over the top, ensuring that all shells are covered.
- If desired, sprinkle additional feta cheese or shredded mozzarella cheese on top for extra flavor and a nice golden crust.
- Cover the baking dish with aluminum foil to retain moisture during baking. Place it in the preheated oven and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and slightly golden.
- Once done, remove the dish from the oven and let it cool for a few minutes before serving. Garnish with extra chopped herbs if desired.
- Serve the pasta shells warm, enjoying the delicious combination of feta, herbs, and marinara sauce. This dish pairs well with a side salad or garlic bread.
Tips
- Use jumbo pasta shells and cook them just until al dente to prevent them from becoming mushy during baking.
- Pat the cooked shells dry before filling to help the cheese mixture adhere better.
- Don't overstuff the shells; aim for a generous but neat filling.
- For extra flavor, consider toasting the herbs briefly before mixing them into the cheese.
- If you prefer a crispier top, broil the dish for 2-3 minutes after baking to achieve a golden-brown crust.
- Make sure to let the dish rest for a few minutes after baking to allow the filling to set and make serving easier.
- For a lighter version, you can substitute part of the feta with low-fat ricotta.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 45mg
