Spinach and Corn Stuffed Jumbo Shells: A Delicious Twist

Ingredients

• A box of large pasta shells (12 ounces)
• ¼ cup of grapeseed oil for the perfect touch
• A package of thawed and drained leaf spinach (10 ounces)
• Another package of thawed and drained corn kernels (10 ounces)
• Chicken bouillon granules to add depth (1 tablespoon)
• Salt, to your liking (1 teaspoon)
• A hint of ground black pepper (¼ teaspoon)
• Diced tomatoes with basil in 3 cans (8 ounces each)
• A small can of tomato paste (3 ounces)
• ½ cup of warm water for consistency
• A pinch of dried cilantro to elevate the flavors

Step 1

Start by bringing a generous pot of water to a gentle boil with a pinch of salt. Once bubbling, toss in your pasta shells and cook them until they reach that perfect al dente texture, giving them a tender yet slightly firm bite, which should take around 9 minutes.

Step 2

In a deep skillet over medium heat, warm up some grapeseed oil. Toss in a vibrant mix of spinach, sweet corn, chicken bouillon, salt, and pepper. Let them cook until the spinach wilts and the corn becomes tender, creating a flavorful base for your dish, which should take about 5 minutes.

Step 3

Once your pasta is ready, drain it and gently stuff each shell with the delightful corn-spinach medley. Return the filled shells to the skillet and generously layer them with diced tomatoes. In a separate bowl, combine tomato paste with warm water to create a luscious sauce, then pour it over the shells.

Step 4

Cover the skillet and let the flavors meld together over medium heat until the tomatoes are heated through, which should take approximately 10 minutes. Just before serving, sprinkle some aromatic dried cilantro over the dish as a finishing touch.