Recipe - Cheesy And Flavorful Veggie Stuffed Shells For A Satisfying Vegetarian Meal

If you're looking for a delicious and easy dinner recipe, then look no further than Veggie Stuffed Shells. These stuffed shells are filled with a flavorful mixture of vegetables, cheese, and spices, and are baked to perfection in a creamy tomato sauce. In this article, we'll share a step-by-step recipe for Veggie Stuffed Shells that's sure to become a family favorite.

Ingredients

1 box jumbo pasta shells (approximately 20 shells)
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 zucchini, diced
1 cup baby spinach leaves
1 can (14.5 oz) diced tomatoes
1/4 cup fresh basil, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, lightly beaten
1 container (15 oz) ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 jar (24 oz) tomato pasta sauce

Method

- Preheat your oven to 375°F.

- Cook the jumbo pasta shells according to the package instructions until they are al dente. Once cooked, drain and rinse them with cold water to prevent them from sticking together. Set them aside.

- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until it becomes soft and translucent, approximately 5 minutes. Add the minced garlic, diced red bell pepper, and diced zucchini to the skillet and cook for an additional 5 minutes until the vegetables are slightly softened.

- Add the baby spinach leaves to the skillet and cook for an additional minute until they are wilted. Then add the can of diced tomatoes, chopped fresh basil, dried oregano, salt, and black pepper to the skillet. Mix well and let the mixture simmer for a few minutes.

- In a separate bowl, beat the egg lightly and add the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese. Mix well.

- Take a large baking dish and spread a layer of tomato pasta sauce on the bottom. Take each cooked jumbo pasta shell and fill it with the cheese mixture and the vegetable mixture. Place the stuffed shells in the baking dish on top of the tomato sauce. Repeat until all the shells are stuffed and placed in the baking dish.

- Pour the remaining tomato pasta sauce over the stuffed shells in the baking dish.

- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the aluminum foil and bake for an additional 15 minutes until the cheese is melted and bubbly.

- Serve hot and enjoy your Veggie Stuffed Shells!

Tips:

- You can use any vegetables of your choice for the filling, such as mushrooms, carrots, or broccoli.
- You can also add some spices of your choice to the filling mixture, such as paprika or cumin.
- If you have any leftover filling mixture, you can use it as a topping for pizzas or as a filling for sandwiches.