Description
Delicious veggie and cheese stuffed shells combine tender jumbo pasta shells filled with a savory mixture of sautéed vegetables, ricotta, mozzarella, and Parmesan cheeses, all baked in a rich marinara sauce for a comforting and satisfying Italian-inspired meal.
Ingredients
Scale
Pasta
- 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 Fahrenheit 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 the package directions until al dente. Drain and rinse with cold water to stop the cooking process, then set aside.
- 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, approximately 5 minutes. Stir in the chopped spinach and cook for an additional minute until fully combined.
- Mix Filling: Transfer the sautéed vegetable mixture to a large bowl. Add ricotta cheese, 1 cup shredded mozzarella, ¼ cup grated Parmesan, chopped fresh basil, salt, and black pepper. Mix well until thoroughly combined.
- Prepare Baking Dish: Pour the pasta sauce evenly into the bottom of a baking dish or skillet.
- Stuff Shells: Fill each cooked pasta shell with about 2 heaping tablespoons of the veggie and cheese filling. Arrange the stuffed shells evenly in the prepared baking dish over the sauce.
- Add Cheese Topping: Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese evenly over the arranged stuffed shells.
- Bake: Cover the pan tightly with foil and bake in the preheated oven for about 20 minutes, until the cheese is melted and shells are heated through.
- Serve: Remove from the oven, garnish with additional fresh basil, serve warm, and enjoy your delicious veggie and cheese stuffed shells!
Notes
- To prevent pasta shells from sticking, rinse them with cold water after boiling and set them in a single layer on a towel.
- If fresh basil is unavailable, substitute with 1 tablespoon dried basil or Italian seasoning.
- For added protein, consider adding cooked ground turkey or beef to the vegetable filling.
- Use part-skim ricotta and mozzarella to reduce fat content while retaining creaminess.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 40 mg
