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Vegetable Stuffed Shells Italian

Servings: 6

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour 30 minutes

Ingredients:

  • 24 pieces Jumbo Pasta Shells
  • 2 cups Ricotta cheese
  • 1 cup Mozzarella cheese
  • 0.5 cup Parmesan cheese
  • 1 unit Egg
  • 2 cloves Garlic
  • 1 bunch Spinach
  • 2 pieces Carrots
  • 1 piece Zucchini
  • 2 tablespoons Olive oil
  • to taste unit Salt and pepper
  • 2 cups Marinara sauce
  • few unit Basil leaves

Instructions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cook the pasta shells according to the package's instructions; drain and set aside.
  3. In a pan, heat the olive oil over medium heat. Add the minced garlic, finely chopped carrots and zucchini. Cook until vegetables are tender.
  4. Chop the spinach and add it into the pan cooking until wilted.
  5. In a large bowl, mix together cooked vegetables, ricotta cheese, 1/2 of the mozzarella cheese, Parmesan cheese, and the egg. Season with salt and pepper.
  6. Spread 1 cup of marinara sauce at the bottom of a baking dish. Stuff each pasta shell with the vegetable and cheese mixture and arrange in the baking dish.
  7. Pour the remaining marinara sauce over the stuffed shells, and sprinkle with the remaining mozzarella cheese.
  8. Bake in the preheated oven until the cheese is melted and bubbly, about 25 to 30 minutes.
  9. Garnish with fresh basil leaves before serving.