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Pro Cooking Tips
- Be sure to cook the pasta shells just until al dente so they hold their shape when stuffed.
- Squeeze out excess moisture from the spinach to prevent the filling from becoming watery.
- Use a spoon or piping bag to fill the shells neatly and avoid tearing the pasta.
Ingredients 0/11
What Makes This Recipe So Great
Step 1
Bring a large pot of salted water to a boil. Once it’s bubbling, add the pasta shells and cook them until they’re tender but still have a little bite—this usually takes about 9 minutes. While the pasta is cooking, heat some grapeseed oil in a deep skillet over medium heat. Toss in the spinach, corn, chicken bouillon, and a pinch of salt and pepper. Let everything cook together until the spinach wilts and the corn softens, which should take around 5 minutes.
Step 2
When the shells are done, drain them carefully. Fill each shell with the spinach and corn mixture, then place them back in the skillet. Pour the diced tomatoes over the stuffed shells. In a small bowl, mix the tomato paste with some warm water until smooth, then pour this sauce over the shells as well.
Step 3
Cover the skillet and let everything simmer on medium heat for about 10 minutes, just until the tomatoes are heated through and the flavors meld. Sprinkle some dried cilantro on top before serving for a fresh finish.
