Ingredients
- 1 (12 ounce) box jumbo pasta shells
- ¼ cup grapeseed oil
- 1 (10 ounce) package frozen leaf spinach, thawed and drained
- 1 (10 ounce) package frozen corn kernels, thawed and drained
- 1 tablespoon chicken bouillon granules
- 1 teaspoon salt, or to taste
- ¼ teaspoon ground black pepper
- 3 (8 ounce) cans diced tomatoes with basil
- 1 (3 ounce) can tomato paste
- ½ cup warm water
- 1 pinch dried cilantro
What Makes This Recipe So Great
Helpful Cooking Tips
- Squeeze excess moisture from the spinach before mixing to prevent the filling from becoming watery.
- Use fresh or frozen corn, but if frozen, thaw and drain it properly to keep the filling from getting soggy.
Step 1
Bring a large pot of salted water to a boil. Add the pasta shells and cook them until they’re tender but still have a bit of bite—about 9 minutes. While the pasta cooks, heat some grapeseed oil in a deep skillet over medium heat. Toss in the spinach, corn, chicken bouillon, 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
Once the shells are done, drain them and carefully fill each one with the spinach and corn mixture. Arrange the stuffed shells back in the skillet and pour the diced tomatoes over the top. Mix the tomato paste with some warm water until smooth, then pour that 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 everything melds together nicely. Finish by sprinkling some dried cilantro over the top before serving.
