Description
Delicious veggie and cheese stuffed jumbo pasta shells baked in marinara sauce, packed with sautéed vegetables and a blend of ricotta, mozzarella, and Parmesan cheeses for a comforting vegetarian main course.
Ingredients
Scale
Pasta Shells
- 18-20 jumbo pasta shells
- 3 cups pasta sauce (about 24 oz)
Veggie 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 Seasoning
- 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 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 package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside.
- Sauté Vegetables: In a large skillet over medium-high heat, heat the olive oil. Add chopped onion, minced garlic, grated carrots, and grated zucchini. Sauté for about 5 minutes until the vegetables are tender. Stir in the drained chopped spinach and sauté for an additional 1 minute, mixing everything well.
- Prepare Filling: Transfer the sautéed vegetable mixture into a large bowl. Add ricotta cheese, 1 cup shredded mozzarella, ¼ cup grated Parmesan, chopped fresh basil, salt, and black pepper. Mix thoroughly until all ingredients are evenly combined.
- Assemble Stuffed Shells: Pour a layer of the pasta sauce into the bottom of a baking dish. Spoon about 2 heaping tablespoons of the veggie cheese filling into each cooked pasta shell, then arrange the stuffed shells in the baking dish on top of the sauce. Sprinkle the remaining mozzarella and Parmesan cheese over the shells.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes until the cheese is melted and shells are heated through.
- Serve: Remove the foil, top with additional fresh basil, and serve warm. Enjoy your flavorful veggie and cheese stuffed shells!
Notes
- Make sure to drain and squeeze out excess moisture from the thawed spinach to prevent the filling from becoming watery.
- If you prefer a gluten-free option, substitute regular pasta shells with gluten-free jumbo shells.
- For a cheesier top, you can add more shredded mozzarella before baking.
- If you like a bit of spice, add red pepper flakes to the filling or sauce.
- You can prepare the filling a day ahead and refrigerate it for convenience.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 50 mg
