Description
Delicious and wholesome Veggie and Cheese Stuffed Shells featuring jumbo pasta shells filled with a savory mixture of sautéed vegetables, ricotta, mozzarella, and Parmesan cheeses, baked in a rich marinara sauce. This comforting vegetarian dish is perfect for family dinners or gatherings.
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
Cheeses & Herbs
- 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
Seasoning & Sauce
- 1 tsp salt
- ½ tsp black pepper
- 3 cups pasta sauce (about 24 oz)
Instructions
- Preheat oven: Preheat your 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. Drain and rinse the shells with cold water to stop the cooking process, then set aside.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add chopped onion, minced garlic, grated carrots, and grated zucchini. Sauté until tender, about 5 minutes. Stir in the thawed, drained spinach and cook for an additional minute until well combined.
- Prepare 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 thoroughly until fully combined.
- Assemble shells: Pour the marinara sauce into the bottom of a baking dish. Fill each cooked pasta shell with about 2 heaping tablespoons of the veggie and cheese filling, then arrange the stuffed shells in 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 baking dish with foil and bake in the preheated oven for 20 minutes, until the cheese is melted and shells are heated through.
- Serve: Remove from oven, top with additional fresh basil, and serve warm. Enjoy your delicious veggie and cheese stuffed shells!
Notes
- Ensure the frozen spinach is thoroughly thawed and squeezed dry to prevent excess moisture in the filling.
- Use jumbo shells to make the filling process easier and allow for generous stuffing.
- For a richer flavor, consider using homemade marinara sauce or your favorite high-quality store-bought variety.
- You can substitute fresh spinach for frozen if preferred; just sauté it until wilted before adding.
- To make it gluten-free, use gluten-free jumbo pasta shells.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
