Stuffed Shells Creamy Meatless Veggie Dream
These stuffed shells are a vegetarian delight, featuring jumbo pasta shells filled with a creamy ricotta, spinach, and herb mixture. Baked in a flavorful tomato sauce and topped with mozzarella, they offer a comforting and satisfying meal that's perfect for a weeknight dinner.
Equipment
- Large pot
- Colander
- Large saucepan
- Large bowl
- Spoon
- Piping bag (optional)
- Baking dish (9x13 inch)
- Measuring cups and spoons
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 28 ounces canned crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and black pepper to taste
- 15 ounces ricotta cheese
- 10 ounces frozen spinach, thawed and squeezed dry
- ½ cup grated Parmesan cheese
- 1 large egg
- ½ cup grated mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions, until al dente. Drain well and rinse with cold water to prevent sticking.
- Heat olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
- In a large bowl, combine the ricotta cheese, thawed and squeezed dry spinach, grated Parmesan cheese, egg, minced garlic, salt, and pepper. Mix well until everything is evenly combined.
- Spread a thin layer of tomato sauce in the bottom of a baking dish.
- Using a spoon or piping bag, carefully stuff each pasta shell with the ricotta mixture. Arrange the stuffed shells in the baking dish, seam-side up.
- Pour the remaining tomato sauce over the stuffed shells.
- Sprinkle with grated mozzarella cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Let cool slightly before serving.
Notes
For a richer flavor, add roasted vegetables like zucchini, bell peppers, or eggplant to the filling. You can also use a blend of cheeses in the filling, such as provolone or fontina. Top with toasted breadcrumbs for extra crunch. Drizzle with a balsamic glaze after baking for a touch of sweetness and acidity. Stuffed shells can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.