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Sunday Veggie Stuffed Shells

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Indulge in the comforting flavors of Sunday Veggie Stuffed Shells, a delightful dish that combines creamy ricotta cheese with a medley of fresh vegetables, all enveloped in tender pasta shells. This recipe is perfect for family dinners, potlucks, or simply wrapping up the weekend on a delicious note. With its hearty marinara sauce and gooey mozzarella topping, it’s no wonder this dish becomes a staple at your dinner table. Not only is it easy to prepare, but you can also customize it with seasonal veggies or leftovers, making it a versatile meal option for any occasion.

Ingredients

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  • 12 jumbo pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped spinach
  • 1 cup diced zucchini
  • 1 cup diced bell pepper
  • 2 cloves garlic, minced
  • 1 jar marinara sauce
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Cook the jumbo pasta shells in boiling salted water for about 8 minutes until al dente. Drain and set aside.
  2. In a skillet, heat olive oil over medium heat and sauté minced garlic, zucchini, and bell pepper for about 5 minutes until tender. Add chopped spinach and stir until wilted. Remove from heat and mix in ricotta cheese; season with salt and pepper.
  3. Preheat the oven to 350°F (175°C). Spread half of the marinara sauce on the bottom of a baking dish. Stuff each shell with the veggie-ricotta mixture and place them in the dish.
  4. Pour remaining marinara sauce over the stuffed shells, sprinkle with mozzarella cheese, cover with foil, and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly.

Nutrition

Find it online: https://juliataste.com/sunday-veggie-stuffed-shells/