Vegetable Stuffed Shells - News, Weather, Sports, Toledo, OH

Vegetable Stuffed Shells

Vegetable Stuffed Shells:

Serves: 4   Recipe Cost: $9.40


16 Jumbo Pasta Shells (about 1 12oz. box)

1 1/4 Cups (1 can) Vegetable Broth (or Chicken Stock)

1/2 Cup Carrot, finely chopped

1 Sweet onion, finely diced

1 10oz. bag Fresh baby Spinach Leaves (washed and drained)

1  16 oz Container Part-skim Ricotta Cheese

3/4 cup Shredded Italian-blend Cheese (or Mozzarella)

1 egg

1/3 Cup Grated Parmesan Cheese

1 1/2 tsp. Italian Blend Seasoning

1    28 oz Jar Marinara Pasta Sauce

1/4 cup Grated Parmesan Cheese


Pre-heat oven to 350oF.  Cook pasta according to package directions (for best results, undercook pasta by 1 minute).   Rinse, drain, let cool. 

Bring broth to a slow boil in a large saucepan; add carrots and onion and cook 3-4 minutes until crisp-tender.  Add spinach and cook until just wilted (about 1 minute).  Drain vegetables well.  Mix vegetables with ricotta, mozzarella (or Italian-blend) cheese, egg, 1/2 cup Parmesan Cheese, and Italian blend seasoning.  Fill each cooked shell with the cheese mixture.

Spread 1 cup pasta sauce into a 13 x 9 x 2 casserole dish. Place the filled shells in casserole dish.  Top with the reaming sauce and casserole with remaining grated parmesan cheese.  Cover the second pan with aluminum foil and bake 20 minutes.  Remove foil and bake uncovered for an additional 10-15 minutes, until hot and bubbling.

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