Vegetable-Filled Shells With Tomato Sauce Recipe

Name: Vegetable-Filled Shells With Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces zucchini, shredded; 1 teaspoon salt; 18 large shell pasta; 2 tablespoons butter; 2 cups chopped broccoli (1/4 inch pieces); 1 cup chopped mushroom; ½ cup chopped carrot; ¼ cup chopped scallion; salt; fresh ground black pepper; 2 cups ricotta cheese; 2 cups shredded mozzarella cheese; 1 egg, beaten; ¼ cup chopped fresh basil leaf; ¼ cup grated parmesan cheese; 2 cups fresh tomato sauce (Quick Chunky Tomato Sauce)

Servings: persons

8 ounces zucchini, shredded
1 teaspoon salt
18 large shell pasta
2 tablespoons butter
2 cups chopped broccoli (1/4 inch pieces)
1 cup chopped mushroom
½ cup chopped carrot
¼ cup chopped scallion
salt
fresh ground black pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 egg, beaten
¼ cup chopped fresh basil leaf
¼ cup grated parmesan cheese
2 cups fresh tomato sauce (Quick Chunky Tomato Sauce)

1
Toss the zucchini with salt; transfer to a colander set over a bowl.
2
Place a saucer on top of the zucchini and weight with something heavy; let stand 30 minutes.
3
Rinse with cool water; drain and squeeze dry; blot with paper towels to remove excess moisture.
4
Cook pasta shells in lots of boiling salted water until barely cooked, about 7 minutes.
5
Transfer with a slotted spoon to a bowl of cool water; let stand until ready to use.
6
Melt butter in a skillet; add in zucchini, broccoli, mushrooms, carrot, and scallions; saute until veggies are crisp-tender, about 5 minutes; season with salt and pepper.
7
In a big bowl, combine the ricotta, 1 cup mozzarella, egg, basil, and parmesan cheese; add in the vegetables; stir to combine.
8
Preheat oven to 350; lightly butter a 13x9 inch baking dish.
9
Drain the shells; carefully invert on paper towels to blot dry.
10
Fill shells with the stuffing mixture, distributing evenly.
11
Arrange shells in prepared dish; cover with foil and bake 30 minutes.
12
Uncover and sprinkle each shell with some of the remaining mozzarella; bake uncovered, 15 minutes, or until cheese is browned and bubbly.
13
Serve the stuffed shells with some of the tomato sauce spooned over each serving.

2250

kcal

Calories

Fat

360

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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: 8 ounces zucchini, shredded, 1 teaspoon salt, 18 large shell pasta, 2 tablespoons butter, and more.

Yes, Vegetable-Filled Shells With Tomato Sauce 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.

That's it — enjoy your meal!

Vegetable-Filled Shells With Tomato Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions