Cheesy Stuffed Shells Recipe

Name: Cheesy Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
Ingredients: Kosher salt; 2 tablespoons extra-virgin olive oil; 1/2 cup grated carrot; 1/2 cup grated zucchini; 1 small onion, finely chopped; 1/2 cup chopped celery; 3 cloves garlic, minced; 1 teaspoon dried basil; 1 teaspoon dried oregano; 2 tablespoons tomato paste; 1 28 -ounce can crushed tomatoes; Freshly ground pepper; 1 12 -ounce box jumbo pasta shells; 8 ounces silken tofu, mashed; 1 10 -ounce box frozen chopped spinach, thawed and squeezed dry; 1 1/2 cups cottage cheese; 1/2 cup grated parmesan cheese; 1 1/2 cups shredded mozzarella cheese; 1 large egg, lightly beaten; 1 clove garlic, minced; Kosher salt and freshly ground pepper; Cooking spray

Servings: persons

Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28 -ounce can crushed tomatoes
Freshly ground pepper
1 12 -ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10 -ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

1
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.
2
Make the sauce: Heat the olive oil in a medium saucepan over medium heat.
3
Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes.
4
Add the garlic and cook for 5 minutes, stirring occasionally.
5
Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water.
6
Bring to a boil, then reduce the heat and simmer for 15 minutes.
7
Season with salt and pepper.
8
Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain.
9
Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.
10
Mist a 9-by-13-inch baking dish with cooking spray.
11
Spread about 1 cup of the sauce in the dish.
12
Stuff the cheese mixture into the shells and place in the baking dish, open-side up.
13
Pour the remaining sauce over the shells.
14
Cover tightly with foil and bake for 30 minutes.
15
Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes.
16
Let cool slightly before serving.
17
Photograph by Ngoc Minh Ngo

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: Kosher salt, 2 tablespoons extra-virgin olive oil, 1/2 cup grated carrot, 1/2 cup grated zucchini, and more.

Yes, Cheesy Stuffed Shells falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Stuffed Shells

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