Description
A delicious and hearty Veggie and Cheese Stuffed Shells recipe featuring jumbo pasta shells filled with a flavorful mix of sautéed vegetables, ricotta, and mozzarella cheeses, baked in marinara sauce for a comforting vegetarian meal.
Ingredients
Scale
Pasta Shells
- 18-20 jumbo pasta shells
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 Mixture
- 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
Sauce
- 3 cups pasta sauce (about 24 oz)
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 the shells and rinse with cold water to stop cooking, then set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, heat olive oil and sauté chopped onion, minced garlic, grated carrots, and grated zucchini until tender, about 5 minutes. Add the chopped spinach and cook for an additional minute, stirring to combine thoroughly. Transfer the cooked vegetables to a large bowl.
- Mix Cheese Filling: Add ricotta cheese, 1 cup shredded mozzarella, ¼ cup grated Parmesan, chopped fresh basil, salt, and black pepper to the sautéed vegetable mixture. Mix all ingredients until fully combined.
- Assemble Shells: Pour the pasta sauce into the bottom of a large baking dish. Fill each cooked pasta shell with two heaping tablespoons of the veggie and cheese filling. Arrange the stuffed shells in the baking dish in a single layer. Sprinkle the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese evenly over the top.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes until the cheese is melted and the shells are heated through.
- Serve: Remove from oven, garnish with additional fresh basil, and serve warm. Enjoy your hearty Veggie and Cheese Stuffed Shells!
Notes
- Make sure to drain and press the thawed spinach well to avoid excess moisture in the filling.
- You can substitute frozen spinach with fresh spinach, using about 3 cups, sautéed and drained.
- For a dairy-free option, substitute the cheeses with vegan alternatives, though taste and texture will vary.
- To save time, use pre-grated cheese from the store.
- This dish can be prepared a day in advance and baked just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg
