Veggie Stuffed Shells
- PREP 10min
- COOK 40min
- TOTAL 50min
We love these vegetable stuffed shells! If you have one, cook the vegetables in a wide oven-safe skillet. Then, bake the shells in the same pan. If you do not have an oven-safe skillet, bake the shells in a baking dish.
This filling is enough for about 16 shells. We recommend adding a couple of extra shells to the water, as you might find that one or more shells tear during cooking.
You Will Need
18 jumbo pasta shells
4 ounces mushrooms, thinly sliced, about 2 cups sliced
1 medium bell pepper, chopped
5 ounces spinach leaves, about 4 cups packed (140g)
3 garlic cloves, 1 tablespoon minced
2 cups whole milk ricotta cheese
3 ounces finely grated parmesan cheese, about 1 cup
¼ cup fresh basil leaves, chopped or substitute 1 teaspoon dried
½ teaspoon dried oregano
3 cups marinara sauce, try our homemade marinara sauce
2 ounces shredded mozzarella cheese, about ½ cup
Fine sea salt and fresh ground black pepper
Directions
1Prep: Preheat the oven to 400°F (204°C). Set aside a wide, oven-safe skillet, or if you do not have one, a wide skillet and a large baking dish.
2Cook the shells: Bring a large pot of salted water to a boil. Add the pasta shells and cook, stirring occasionally, until al dente, about 9 minutes. Drain. Run under cold water to stop the cooking, then drain again.
3Cook the vegetables: Meanwhile, heat the oil in a wide oven-safe skillet over medium heat. Spread the mushrooms into one layer. Cook, without moving, until browned on one side, 3 to 5 minutes. Stir, then add the chopped bell pepper and cook, stirring occasionally, until the peppers start to soften, about 2 minutes.
4Pile the spinach leaves into the pan and add the garlic and a generous pinch of salt. Wait about 30 seconds or until the bottom layer of leaves has started to wilt, and then toss the leaves around the pan. As the spinach cooks, keep tossing so that all the leaves have a chance to hit the bottom of the skillet. When the spinach is bright green and mostly wilted, remove the pan from the heat and let the vegetables cool for a minute or two.
5Make ricotta filling: Combine ricotta, parmesan, basil, oregano, ½ teaspoon salt, and ½ teaspoon pepper in a medium bowl. Stir in the vegetables and then taste the mixture. Adjust as needed with more salt or pepper.
6Make a bed of sauce: If using an oven-safe skillet, pour the marinara into the skillet. If your skillet is not oven-safe, add the marinara to a large baking dish instead.
7Fill the shells: Spoon 2 tablespoons of the ricotta mixture into each cooked shell, then nestle the filled shell down into the marinara sauce. If you have any cheese mixture left, divide it between the shells or enjoy it with any leftover shells as a cook’s snack.
8Bake: Slide the skillet (or baking dish) into the oven and bake, uncovered, until the shells are heated through and the cheese is melted on top, about 20 minutes. Remove from the oven and let sit 5 minutes before serving.
Adam and Joanne's Tips
- Storing: Keep leftover shells with the sauce in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until heated through.
- Make ahead tips: The shells can be stuffed and arranged in the baking dish or skillet and kept in the refrigerator (covered) for up to a day. You can also freeze them. Wrap them tightly with a layer (or two) of foil and freeze up to three months. Thaw overnight in the fridge and then bake. Or bake from frozen, but expect them to take a bit longer to heat all the way through.
- Store-bought sauce: One (28-ounce) jar of store-bought marinara sauce has about 3 cups.
- The nutrition facts provided below are estimates.