Stuffed Shells Recipe

Name: Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12-ounce) package jumbo pasta shells; 2 teaspoons olive oil; 2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (3 cups); 1 (8-ounce) package mushrooms, cut into 1/4-inch-thick slices; 2 garlic cloves, minced; 1 (5-ounce) package fresh baby spinach; 1/2 teaspoon kosher salt; 1/4 cup chopped fresh basil; 2 tablespoons dried parsley; 1 1/2 teaspoons dried oregano; 1/2 teaspoon crushed red pepper; 1 (15-ounce) container part-skim ricotta cheese; 6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups), divided; 1 (24.5-ounce) jar lower-sodium marinara sauce, divided; Cooking spray; 1/2 cup (2 ounces) grated fresh Parmesan cheese

Servings: persons

1 (12-ounce) package jumbo pasta shells
2 teaspoons olive oil
2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (3 cups)
1 (8-ounce) package mushrooms, cut into 1/4-inch-thick slices
2 garlic cloves, minced
1 (5-ounce) package fresh baby spinach
1/2 teaspoon kosher salt
1/4 cup chopped fresh basil
2 tablespoons dried parsley
1 1/2 teaspoons dried oregano
1/2 teaspoon crushed red pepper
1 (15-ounce) container part-skim ricotta cheese
6 ounces part-skim mozzarella cheese, shredded (about 1 1/2 cups), divided
1 (24.5-ounce) jar lower-sodium marinara sauce, divided
Cooking spray
1/2 cup (2 ounces) grated fresh Parmesan cheese

1
Preheat oven to 350u00b0.
2
Cook pasta according to package directions, omitting salt and fat; drain.
3
While pasta cooks, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini and mushrooms; saute 6 minutes or until vegetables are tender and beginning to brown. Add garlic; saute 1 minute. Add spinach and salt; cover, and cook 1 minute or until spinach wilts. Remove pan from heat; cool 10 minutes.
4
Combine basil, next 4 ingredients (through ricotta cheese), and 1/2 cup mozzarella cheese in a large bowl; stir in vegetable mixture.
5
Spread 1 cup marinara sauce over bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Stuff cheese mixture evenly into shells. Place shells on top of sauce in dish. Pour remaining sauce over shells. Top with 1 cup mozzarella cheese and Parmesan cheese. Cover with a sheet of foil coated with cooking spray, coated side down.
6
Bake at 350u00b0 for 40 minutes or until sauce is bubbly and cheese melts. Let stand 15 minutes before serving.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 (12-ounce) package jumbo pasta shells, 2 teaspoons olive oil, 2 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices (3 cups), 1 (8-ounce) package mushrooms, cut into 1/4-inch-thick slices, and more.

Yes, 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.

Stuffed Shells

How did you like this recipe?

Frequently Asked Questions