Savory Feta Filled Shells Food

PASTA SHELLS WITH FETA AND HERBS

Steps:

• In a large saucepan over medium heat, heat the oil, and add the onion; sauté 5 minutes. Add the garlic and sauté until the onion is tender, about 5 minutes. Add the crushed red pepper and sauté 30 seconds. Add the tomatoes. Simmer until the sauce is reduced to 5 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. Remove from heat and mix in the fresh basil.
• In a medium bowl, combine the ricotta, 1 1/3 cups of the feta cheese, basil and chives. Season to taste with salt and pepper. Stir in the eggs.
• Cook the shells in large pot of boiling salted water until just tender but still firm to bite. Drain. Rinse with cold water until cool. Drain thoroughly.
• Preheat oven to 350 degrees F.
• Spread 3/4 cup of sauce in the bottom of each of two 13×9-inch glass baking dishes. Fill 30 shells and divide between the dishes. Top with the remaining sauce and sprinkle with remaining feta.
• Bake until the shells are heated through, about 40 minutes. Garnish with additional basil leaves.

SAVORY FETA AND SPINACH FILLED SHELLS

Steps:

• Mix spinach, ricotta cheese, 3/4 of the feta cheese and garlic powder.
• Fill shells with spinach mixture.
• Place in 10x6-inch baking dish.
• Pour sauce over shells.
• Top with remaining feta cheese.
• Bake at 350°F for 20-25 minutes or until thoroughly heated.
• Garnish with chopped parsley.

SAVORY FETA-FILLED SHELLS

Steps:

• Mix spinach, ricotta cheese, 3/4 of the feta cheese and garlic powder.
• Fill shells with spinach mixture.
• Place in a 2 quart baking dish.
• Pour sauce over shells.
• Top with remaining feta cheese.
• Bake at 350 for 20 minutes.