Giant Pasta Shells Stuffed with Spinach and Corn

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

Step 1

Bring a big pot of lightly salted water to a boil. Once it's bubbling, 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, and a pinch of salt and pepper. Let everything cook together until the spinach wilts and the corn softens, around 5 minutes.

Step 2

When the pasta is done, drain it well. Carefully stuff each shell with the spinach and corn mixture, then arrange the filled shells back in the skillet. Pour the diced tomatoes over the shells. In a small bowl, mix the tomato paste with warm water until smooth, then pour that over the top.

Step 3

Cover the skillet and let everything simmer on medium heat for about 10 minutes, until the tomatoes are nice and heated through. Finish by sprinkling some dried cilantro on top before serving.