Spinach & Feta Pasta Shells

Al dente pasta shells are elevated with a tantalising taste combination of earthy spinach, creamy feta, sour cream, and coated in a sweet tomato passata sauce. Flavours of garlic, chilli & mushrooms, with a scattering of Italian hard cheese complete this memorable dish.

Spinach & Feta Pasta Shells

with Italian-style hard cheese & fresh oregano

4.6

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 45 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Spinach & Feta Pasta Shells
  1. PASTA, PRONTO!

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.

  2. SLICE, DICE & FRY

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally).

  3. TASTY TOMATO SAUCE

    Once the mushrooms are done, pour in the Tomato Passata and 50ml of water. Lower the heat and simmer until reduced and thickened, 8-10 minutes (shifting occasionally). Add a sweetener and seasoning.

  4. REUNITED

    When the sauce has 5 minutes remaining, stir through the Sour Cream, the rinsed Spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.

  5. PERFECT PASTA

    Plate up a hearty helping of the Spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

  1. PASTA, PRONTO!

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.

  2. SLICE, DICE & FRY

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 4-5 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally).

  3. TASTY TOMATO SAUCE

    Once the mushrooms are done, pour in the Tomato Passata and 100ml of water. Lower the heat and simmer until reduced and thickened, 10-12 minutes (shifting occasionally). Add a sweetener and seasoning.

  4. REUNITED

    When the sauce has 5 minutes remaining, stir through the Sour Cream, the rinsed Spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.

  5. PERFECT PASTA

    Plate up a hearty helping of the Spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

  1. PASTA, PRONTO!

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.

  2. SLICE, DICE & FRY

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 6-7 minutes (shifting occasionally).

  3. TASTY TOMATO SAUCE

    Once the mushrooms are done, pour in the Tomato Passata and 150ml of water. Lower the heat and simmer until reduced and thickened, 12-15 minutes (shifting occasionally). Add a sweetener and seasoning.

  4. REUNITED

    When the sauce has 5 minutes remaining, stir through the Sour Cream, the rinsed Spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.

  5. PERFECT PASTA

    Plate up a hearty helping of the Spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

  1. PASTA, PRONTO!

    Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.

  2. SLICE, DICE & FRY

    Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion until golden, 6-7 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 6-7 minutes (shifting occasionally).

  3. TASTY TOMATO SAUCE

    Once the mushrooms are done, pour in the Tomato Passata and 200ml of water. Lower the heat and simmer until reduced and thickened, 12-15 minutes (shifting occasionally). Add a sweetener and seasoning.

  4. REUNITED

    When the sauce has 5 minutes remaining, stir through the Sour Cream, the rinsed Spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick.

  5. PERFECT PASTA

    Plate up a hearty helping of the Spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

Frequently Asked Questions

What is the preparation time for Spinach & Feta Pasta Shells?

The preparation time for Spinach & Feta Pasta Shells with Italian-style hard cheese & fresh oregano is between 15 and 30 minutes.

What is the total time required to make Spinach & Feta Pasta Shells with Italian-style hard cheese & fresh oregano?

The total time required to make Spinach & Feta Pasta Shells with Italian-style hard cheese & fresh oregano is between 30 and 45 minutes.

How many servings does Spinach & Feta Pasta Shells provide?

4 servings

What are the main ingredients in Spinach & Feta Pasta Shells?

Button Mushrooms, Danish-style Feta, Dried Chilli Flakes, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Large Pasta Shells, Onion, Onions, Sour Cream, Spinach, Tomato Passata

What is the nutritional information of Spinach & Feta Pasta Shells?

Calories: 874, Carbs: 122 grams, Fat: grams, Protein: 18.2 grams, Sugar: 16.8 grams, Salt: 817 grams

How do I prepare Spinach & Feta Pasta Shells?

PASTA, PRONTO!: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 17-20 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil. SLICE, DICE & FRY: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 4-5 minutes (shifting occasionally). Add in the grated garlic and chilli flakes (to taste) and fry until fragrant, 1-2 minutes (shifting constantly). Mix in the sliced mushrooms and fry until golden, 5-6 minutes (shifting occasionally). TASTY TOMATO SAUCE: Once the mushrooms are done, pour in the tomato passata and 100ml of water. Lower the heat and simmer until reduced and thickened, 10-12 minutes (shifting occasionally). Add a sweetener and seasoning. REUNITED: When the sauce has 5 minutes remaining, stir through the sour cream, the rinsed spinach, the drained feta, cooked pasta and ½ the chopped oregano. Add some of the reserved pasta water if the sauce is too thick. PERFECT PASTA: Plate up a hearty helping of the spinach & feta pasta and scatter over the hard cheese. Garnish with the remaining chopped oregano.

What should be prepared from my kitchen to make Spinach & Feta Pasta Shells?

Button Mushrooms, Danish-style Feta, Dried Chilli Flakes, Fresh Oregano, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Large Pasta Shells, Onion, Onions, Sour Cream, Spinach, Tomato Passata

How many calories does Spinach & Feta Pasta Shells have?

874 calories

How much fat content does Spinach & Feta Pasta Shells have?

grams

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