Spinach and Feta Pasta Shells

Another weekend, another opportunity to stock my freezer with prepared meals for work lunches! Yes there is more to my life than meal prep I promise but I have always found cooking quite therapeutic so it’s always a breeze for me to prepare my own food for work and not worry about foraging every lunch time!

I find at home that we end up with bits and pieces leftover from where we have tried new recipes or have just decided to experiment with different ingredients. As a result, we at my household tend to end up with random portions of ingredients which often get neglected or unfortunately thrown out if they’re there for long enough…

Alas, leftover meal prep is my favourite. Ideally with this approach, you only need to purchase maybe one or two ingredients to make a complete dish. In this case, I only bought some basil as it is a seasonal herb and our current garden supply has died off. Our lovely next door neighbour kindly donated some of her homegrown spinach which I put to use straight away. An ingredient that goes perfectly with spinach, feta! Feta is basically a staple in my house. With these and a couple of other bits and pieces, we have a dish!

Let’s get into it!

Spinach and Feta Pasta Shells (serves 2)

What you’re going to need

12 giant pasta shells

1 bunch spinach, stems removed

150 g feta

1/4 cup walnuts

6 basil leaves

cheddar cheese, grated for topping

salt and pepper to season

Method

  1. Preheat oven to 200 degrees Celcius.
  2. Cook pasta shells as per packet instructions until al dente.
  3. In a pulse blender/food processer, add the spinach, feta, walnuts, basil, salt and pepper. Blitz until well combined and a chunky paste is formed.
  4. Have a medium sized baking dish ready. Carefully hold a pasta shell (as they are still very hot) and place a spoonful of mixture inside. Place inside the baking dish. Continue until all shells and mixture have been used. Once all in, place as much or as little grated cheddar on top as you like.
  5. Place in the oven and bake for 15 minutes or until cheese on top has melted and darkened.
  6. Serve immediately or allow to cool completely and then package up in the freezer.

Spinach and Feta Pasta Shells