Introduction
Hey there! Today, I want to share with you my favorite recipe for easy and healthy vegetarian stuffed pasta shells. This dish is not only delicious but also packed with nutritious ingredients. Whenever I make this, my family goes crazy for it! I have so many fond memories associated with cooking this dish, and I’m excited to pass on the recipe to you. So grab your apron and let’s get started!
Why You’ll Love This
I make this when I want a satisfying and nutritious meal that doesn’t take too much time to prepare. The combination of flavors from the stuffed pasta shells, the savory tomato sauce, and the melted cheese on top is simply irresistible. Plus, it’s a great way to sneak in some extra veggies. Trust me, even the pickiest eaters will love this dish!
Ingredients
For this recipe, you’ll need the following ingredients:
– 1 package of jumbo pasta shells
– 2 cups of ricotta cheese
– 1 cup of spinach, chopped
– 1 cup of mushrooms, diced
– 1/2 cup of grated Parmesan cheese
– 2 cloves of garlic, minced
– 1/4 teaspoon of salt
– 1/4 teaspoon of black pepper
– 2 cups of marinara sauce
– 1 cup of shredded mozzarella cheese
Feel free to make some substitutions based on your preferences. For example, I sometimes use cottage cheese instead of ricotta, or I add some diced bell peppers for extra crunch. Get creative and make it your own!
Directions
1. Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions. Drain and set aside.
2. In a large mixing bowl, combine the ricotta cheese, chopped spinach, diced mushrooms, grated Parmesan cheese, minced garlic, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. Spread a thin layer of marinara sauce on the bottom of a baking dish. This will prevent the stuffed pasta shells from sticking to the dish.
4. Take a cooked pasta shell and spoon a generous amount of the ricotta mixture into it. Place the stuffed shell into the baking dish. Repeat this process with the remaining shells, arranging them in a single layer.
5. Pour the remaining marinara sauce over the stuffed pasta shells, making sure they are evenly coated.
6. Sprinkle the shredded mozzarella cheese on top of the sauce.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious and healthy vegetarian stuffed pasta shells!
Notes
I’ve found that using fresh ingredients really enhances the flavor of this dish. However, if you’re in a pinch, you can use frozen spinach and canned mushrooms. It will still taste great!
Feel free to experiment with different types of cheese. I’ve tried using a combination of mozzarella and cheddar, and it turned out fantastic.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Although, in my house, it never lasts more than a day!
Variations
If you’re looking to switch things up, here are a few variations you can try:
– Instead of marinara sauce, try using a creamy Alfredo sauce for a different flavor profile.
– Add some chopped sun-dried tomatoes to the ricotta mixture for a tangy twist.
– For a spicy kick, mix in some diced jalapenos or red pepper flakes.
Remember, cooking is all about experimenting and finding what works best for you. Don’t be afraid to get creative in the kitchen!
Equipment
You don’t need any fancy equipment for this recipe. A large mixing bowl, a baking dish, and a spoon will do the trick. However, if you don’t have a baking dish, you can use a casserole dish or even a deep oven-safe skillet as a workaround. Just make sure it’s big enough to fit all the stuffed pasta shells.
Storage Information
Although this dish can be stored in the refrigerator, I find that it tastes best when enjoyed fresh. However, if you do have leftovers, you can reheat them in the oven at 350°F (175°C) for about 15 minutes. But honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving these vegetarian stuffed pasta shells with a side salad and some garlic bread. The freshness of the salad complements the richness of the dish, and the garlic bread is perfect for soaking up any leftover sauce. It’s a complete meal that will satisfy everyone at the table!
Pro Tips
– To save time, you can prepare the ricotta mixture the night before and refrigerate it until you’re ready to stuff the pasta shells.
– Don’t worry if the stuffed pasta shells look a bit weird before baking. Once they’re cooked, they’ll puff up and look absolutely delicious!
– If you want a crispier topping, broil the dish for a couple of minutes after baking. Just keep an eye on it to avoid burning.
FAQ
Q: Can I freeze the stuffed pasta shells?
A: Yes, you can freeze the stuffed pasta shells before baking them. Just make sure to thaw them in the refrigerator overnight before baking according to the instructions.
Q: Can I use regular-sized pasta shells instead of jumbo ones?
A: Absolutely! The cooking time might be slightly shorter, so keep an eye on them to avoid overcooking.
Q: Can I use other types of cheese?
A: Of course! Feel free to experiment with different cheeses to find your favorite combination. Gouda, fontina, or even blue cheese can add a unique twist to this dish.
Alright, there you have it! My recipe for easy and healthy vegetarian stuffed pasta shells. I hope you give it a try and enjoy it as much as my family does. Remember, cooking is all about having fun and making delicious memories. Happy cooking!
Easy and Healthy Vegetarian Stuffed Pasta Shells
Delicious and nutritious vegetarian stuffed pasta shells with a blend of ricotta cheese, spinach, mushrooms, and marinara sauce, topped with melted mozzarella cheese. A satisfying meal that’s easy to prepare and loved by the whole family.
Ingredients
- 1 package of jumbo pasta shells
- 2 cups of ricotta cheese
- 1 cup of spinach, chopped
- 1 cup of mushrooms, diced
- 1/2 cup of grated Parmesan cheese
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of marinara sauce
- 1 cup of shredded mozzarella cheese
Directions
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Preheat oven to 375°F (190°C) and cook pasta shells according to package instructions. Drain and set aside.
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In a large mixing bowl, combine ricotta cheese, spinach, mushrooms, Parmesan cheese, garlic, salt, and pepper. Mix well.
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Spread a layer of marinara sauce in a baking dish.
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Fill each pasta shell with ricotta mixture and place in the baking dish.
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Pour remaining marinara sauce over the shells and top with mozzarella cheese.
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Cover with foil and bake for 25 minutes, then remove foil and bake for another 10 minutes until cheese is melted and bubbly.
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Let cool slightly before serving.
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Enjoy your delicious vegetarian stuffed pasta shells!