Vegetarian Stuffed Shells
Ingredients
The filling
-
1
each
red bell pepper, diced
-
1
small
eggplant, diced
-
1
small
zucchini, diced
-
1
tablespoon
olive oil
-
to taste
salt
-
to taste
black pepper
-
21
each
jumbo pasta shells
-
15
oz
ricotta cheese
-
1
large
egg
-
1 ½
cups
shredded mozzarella cheese, divided
-
¼
cup
grated Parmesan cheese
-
½
cup
frozen chopped spinach, thawed and drained
-
¼
teaspoon
dried basil
-
¼
teaspoon
dried oregano
-
a pinch
nutmeg
-
to taste
salt
-
to taste
black pepper
The sauce
-
2 ½
cups
marinara sauce
-
to taste
chopped fresh basil for garnish
Instructions
- 1. Preheat the oven to 400 degrees F.
- 2. Toss diced red pepper, eggplant, and zucchini with olive oil, salt, and pepper, then roast for 20 minutes until tender.
- 3. Cook the pasta according to package directions until al dente, then drain and arrange on a plate.
- 4. In a bowl, mix ricotta, egg, ½ cup mozzarella, Parmesan, spinach, roasted veggies, basil, oregano, and season with salt and pepper.
- 5. Spread 1 cup of marinara sauce in a baking dish.
- 6. Stuff each pasta shell with the veggie mixture and place in the dish.
- 7. Cover with remaining marinara sauce and sprinkle with the rest of the mozzarella.
- 8. Bake covered with foil for 25 minutes, then uncover and bake for an additional 10-15 minutes until bubbly and golden.
- 9. Garnish with fresh basil and serve warm.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
20g
Sodium
600mg
Cholesterol
70mg
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