Description
Delicious veggie and cheese stuffed jumbo pasta shells baked in a flavorful marinara sauce. This comforting vegetarian dish features a mix of sautéed vegetables, creamy ricotta, and melted mozzarella and Parmesan cheese, perfect for a hearty family dinner.
Ingredients
Scale
Pasta and Sauce
- 18-20 jumbo pasta shells
- 3 cups pasta sauce (about 24 oz)
Vegetable 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 Seasonings
- 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 the package directions. Once cooked, drain and rinse the shells with cold water to stop the cooking process, then set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the chopped onion, minced garlic, grated carrots, and grated zucchini. Sauté until the vegetables are tender, about 5 minutes. Stir in the thawed and drained chopped spinach and cook for an additional minute until everything is well combined.
- Prepare Filling: Transfer the sautéed vegetable mixture to a large bowl. Add the ricotta cheese, 1 cup of shredded mozzarella, ¼ cup of grated Parmesan, chopped fresh basil, salt, and black pepper. Mix everything thoroughly until well combined.
- Assemble Shells: Pour a layer of pasta sauce into the bottom of a baking dish or skillet. Using a spoon, fill each cooked pasta shell with about 2 heaping tablespoons of the vegetable and cheese filling. Arrange the stuffed shells snugly in the dish. Sprinkle the remaining 1 cup mozzarella and ¼ cup Parmesan cheese over the shells.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 20 minutes, or until the cheese topping is melted and bubbly and the shells are heated through.
- Serve: Remove the foil, top with additional fresh basil, then serve warm and enjoy your hearty veggie and cheese stuffed shells!
Notes
- For best results, thoroughly drain the spinach to avoid excess moisture in the filling.
- You can substitute frozen spinach with fresh spinach if preferred; sauté fresh spinach until wilted before mixing.
- Adding a pinch of red pepper flakes to the sauce can add a subtle heat.
- The recipe can be made ahead and refrigerated before baking; simply add a few extra minutes to the baking time if baking cold.
- Use gluten-free pasta shells to make the recipe gluten-free.
- If fresh basil is unavailable, dried basil can be used but reduce the amount to 1 teaspoon.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
