Description
Delicious veggie and cheese stuffed shells baked in a rich marinara sauce, perfect for a comforting vegetarian main course.
Ingredients
Scale
Pasta and Filling
- 18-20 jumbo pasta shells
- 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
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- 2 Tbsp chopped fresh basil, plus more for topping
- 1 tsp salt
- ½ tsp black pepper
Sauce
- 3 cups pasta sauce (about 24 oz)
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 package directions. Drain and rinse with cold water to stop cooking, then set aside.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add chopped onion, minced garlic, grated carrots, and grated zucchini. Cook until tender, about 5 minutes. Stir in thawed and drained chopped spinach and sauté for an additional minute to combine all ingredients well.
- Prepare Filling: Transfer the sautéed veggie mixture into a large bowl. Add ricotta cheese, 1 cup mozzarella cheese, ¼ cup grated Parmesan cheese, chopped fresh basil, salt, and black pepper. Mix thoroughly until well combined.
- Assemble Shells: Pour pasta sauce into the bottom of a baking dish. Fill each cooked pasta shell with approximately 2 heaping tablespoons of the veggie and cheese filling. Arrange the stuffed shells in the baking dish. Sprinkle the remaining 1 cup mozzarella cheese and ¼ cup Parmesan cheese evenly on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 20 minutes, or until the cheese is melted and the shells are heated through.
- Serve: Remove from oven, garnish with additional fresh basil, and serve warm for a satisfying vegetarian meal.
Notes
- Ensure spinach is well-drained to avoid watery filling.
- You can substitute fresh spinach if preferred; just sauté it along with other vegetables.
- For a gluten-free option, use gluten-free pasta shells.
- If you prefer a spicier sauce, add red pepper flakes to the marinara before baking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 45 mg
