Comida Kraft
Recipe Box

Savory Feta-Filled Shells

Savory Feta-Filled Shells is rated 4.583333333333333 out of 5 by 24.
Prep Time
20
min.
Total Time
40
min.
Servings

4 servings

Give your next batch of stuffed shells some Greek-inspired appeal with spinach, creamy ricotta and crumbled feta cheese.

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix spinach, ricotta cheese, half of the feta cheese and the garlic powder.
  • Spoon evenly into macaroni shells; place in 10x6-inch baking dish. Top evenly with the sauce and remaining feta cheese.
  • Bake 20 min. or until heated through.

Serving Suggestion

Serve with a quick bagged salad tossed with your favorite KRAFT Light Dressing.

Substitute

Substitute 1 bag (10 oz.) fresh spinach, cleaned, cooked and well drained, for the frozen spinach.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 370
Total fat 17g
Saturated fat 10g
Cholesterol 45mg
Sodium 830mg
Carbohydrate 37g
Dietary fiber 5g
Sugars 8g
Protein 19g
% Daily Value
Vitamin A 180 %DV
Vitamin C 40 %DV
Calcium 40 %DV
Iron 45 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This was fabulous! This was fabulous! I added 2 tablespoons of grated parmesan to the spinach/cheese mixture. I used 6 oz. of fresh baby spinach, I sauteed it with olive oil, minced onion and 3 cloves of garlic. (I cooked it and let it cool 4 hours before mixing it with the cheese. I also boiled the shells about 2.5 hours before assembling them for baking, and put them in the fridge to cool. I will definitely make this in the very near future.
Date published: 2009-09-15
Rated 5 out of 5 by from I used an entire 12 ounce package of shells, all of a 16 ounce fat-free ricotta, 2- 10-ounce... I used an entire 12 ounce package of shells, all of a 16 ounce fat-free ricotta, 2- 10-ounce spinach, and a whole jar of Newman's Own Marinara. This was so good that I have it on the menu again next week! Excellent--this is a keeper!
Date published: 2005-01-18
Rated 5 out of 5 by from I absolutely love stuffed shells. I absolutely love stuffed shells. I think when I make these I will omit the spinacj since nobody in my house likes spinach. I rgink instead of feta i will use mozzarella and parmesan cheeses.
Date published: 2006-10-20
Rated 4 out of 5 by from I used less ricotta cheese and more garlic powder, plus garlic salt to taste. I used less ricotta cheese and more garlic powder, plus garlic salt to taste. I also used more feta than what the recipe calls for. It was fantastic and got great reviews!
Date published: 2006-09-06
Rated 5 out of 5 by from Simply wonderful. Simply wonderful. Made extra so my boyfriend and I would have lunch the next day. Tweaked the recipe a bit by adding some extra seasoning to the cheese mixture. Delicious!
Date published: 2012-05-31
Rated 4 out of 5 by from This was the best yet. This was the best yet. I did, however, make a few changes. I also added sauted mushrooms, ricotta cheese and sprinkled the top (before baking) with mozzerella cheese.
Date published: 2003-02-11
Rated 4 out of 5 by from Quite tasty. Quite tasty. I made it with fresh cooked spinach, light cottage cheese instead of ricotta, light feta instead of regular, and pasta sauce from the jar.
Date published: 2003-03-15
Rated 5 out of 5 by from This was very good. This was very good. I added extra kraft italian mix cheese to the top and italian spice with the spinach filling. I will definately make again!
Date published: 2006-08-23
  • 2016-09-26T10:57CST
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