Veggie and Cheese Stuffed Shells
These cozy Veggie and Cheese Stuffed Shells are a family favorite that are loaded with vegetables, easy to freeze and make the perfect weeknight meal! The ultimate comfort food with a healthy twist!
Servings: 6
Ingredients
- 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
- 1/2 tsp black pepper
- 3 cups pasta sauce (about 24 oz)
Instructions
- Preheat oven to 375 degrees F.
- Bring a large pot of water to a rolling boil and cook the pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
- In a large skillet over medium-high heat, sauté the onion, garlic, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
- Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
- Pour the marinara into the bottom of the skillet (or baking dish) and fill each pasta shell with 2 heaping tablespoons of the veggie filling. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
- Cover the pan with foil and bake the shells in the oven for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil, serve and enjoy!
Video
Nutrition
Serving: 3stuffed shells | Calories: 392kcal | Carbohydrates: 36.9g | Protein: 21.2g | Fat: 18.7g | Saturated Fat: 7.8g | Cholesterol: 43.4mg | Sodium: 1052.1mg | Fiber: 5g | Sugar: 7.9g