Veggie Stuffed Shells Recipe

Name: Veggie Stuffed Shells
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pounds Pasta Shells, About 24 Shells; 1 Tablespoon Olive Oil; 1 whole Shallot, Minced; 2 cloves Garlic, Minced; 1 whole Large Zucchini, Diced; 1 whole Carrot, Diced; 4 cups Fresh Spinach; 15 ounces, weight Low Fat Ricotta Cheese; 8 ounces, weight Grated Mozzarella Cheese, divided; 1/4 cups Parmesan Cheese; 1 whole Egg; 1 teaspoon Dried Parsley; Salt And Pepper, to taste; 28 ounces, fluid Marinara Sauce

Servings: persons

1/2 pounds Pasta Shells, About 24 Shells
1 Tablespoon Olive Oil
1 whole Shallot, Minced
2 cloves Garlic, Minced
1 whole Large Zucchini, Diced
1 whole Carrot, Diced
4 cups Fresh Spinach
15 ounces, weight Low Fat Ricotta Cheese
8 ounces, weight Grated Mozzarella Cheese, divided
1/4 cups Parmesan Cheese
1 whole Egg
1 teaspoon Dried Parsley
Salt And Pepper, to taste
28 ounces, fluid Marinara Sauce

1
Preheat oven to 375u00b0F.
2
Cook pasta shells according to package directions. I generally subtract 3 minutes from the cook time, because the shells cook further in the oven.
3
While pasta is cooking, heat oil in a pan over medium heat. Add shallots and cook for about 2 minutes, stirring occasionally. Add garlic and cook for a few seconds.
4
Add diced zucchini and carrot, stirring occasionally, about 5 minutes. Add spinach and cook down for about 1 minute. Set the veggie mixture aside to cool while preparing the cheese mixture.
5
In a bowl, combine ricotta, half of the mozzarella, Parmesan cheese, egg, dried parsley, salt and pepper to taste. Add the veggie mix, combine well.
6
To assemble, in a 9 x 12 inch casserole dish, spread half the marinara sauce in bottom of casserole dish. Spoon the cheese mixture into each shell and place open side up in the casserole dish. Cover shells with remaining marinara sauce. Sprinkle the remaining grated mozzarella cheese over the shells.
7
Cover the casserole dish with foil and bake for 30 minutes. Sauce should be bubbling and cheese all melted. Serve immediately.

674

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.

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

You need 14 ingredients. The key ingredients include: 1/2 pounds Pasta Shells, About 24 Shells, 1 Tablespoon Olive Oil, 1 whole Shallot, Minced, 2 cloves Garlic, Minced, and more.

Yes, Veggie 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.

Veggie Stuffed Shells

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