Description
Delicious Veggie and Cheese Stuffed Shells filled with sautéed vegetables, creamy ricotta, and mozzarella cheeses, baked in a rich marinara sauce. Perfect for a comforting vegetarian main course.
Ingredients
Scale
Pasta and Sauce
- 18-20 jumbo pasta shells
- 3 cups pasta sauce (about 24 oz)
Vegetable Filling
- 1 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 large carrots, grated
- 1 medium zucchini, grated
- 1 (10 oz) package frozen chopped spinach, thawed and well-drained
Cheese and Seasonings
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 2 Tbsp chopped fresh basil, plus more for topping
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F to prepare for baking the stuffed shells.
- Cook Pasta Shells: Bring a large pot of water to a rolling boil and cook the jumbo pasta shells according to package directions. Drain and rinse the shells with cold water to stop the cooking process, then set aside to cool.
- Sauté Vegetables: In a large skillet over medium-high heat, heat olive oil and sauté the chopped onion, minced garlic, grated carrots, and grated zucchini until tender, about 5 minutes. Add the chopped spinach and sauté for an additional minute until well combined.
- Prepare Filling: Transfer the sautéed vegetables to a large bowl. Add ricotta cheese, 1 cup of mozzarella cheese, ¼ cup of Parmesan cheese, chopped fresh basil, salt, and black pepper. Mix well until fully combined.
- Assemble: Pour pasta sauce into the bottom of a baking dish. Fill each pasta shell with about 2 heaping tablespoons of the vegetable and cheese mixture. Arrange the stuffed shells in the baking dish.
- Add Cheese Topping: Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese evenly over the stuffed shells.
- Bake: Cover the pan with foil and bake in the preheated oven for 20 minutes, or until the cheese is melted and the shells are heated through.
- Serve: Remove from the oven, garnish with additional fresh basil, and serve warm. Enjoy your veggie and cheese stuffed shells!
Notes
- Ensure the frozen spinach is thoroughly drained to avoid watery filling.
- Use jumbo pasta shells for proper stuffing size.
- If preferred, substitute fresh spinach for frozen, adjusting sauté time as needed.
- To make it gluten free, use gluten free jumbo pasta shells.
- For extra flavor, add a pinch of crushed red pepper flakes to the vegetable filling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 45 mg
