Tuscan Stuffed Pasta Shells Vegan Recipes
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
TUSCAN STUFFED PASTA SHELLS (VEGAN)
From J.M. Hirsch's Venturesome Vegetarian Cooking. Thyme was replaced with fresh oregano; eggplant replaced with zucchini. You'll notice there's another interesting herb added to this recipe... Note: for dairy version, switch out ricotta cheese or cottage cheese for the tofu and add some shredded mozzarella, parmenan, asiago, etc.- (about 3/4 cup cheese).
Provided by COOKGIRl
Categories Pasta Shells
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate the zucchini and set aside.
- In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
- Drain and rinse pasta with cold water. Set aside.
- Preheat oven to 350 degrees.
- Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
- Coat a 13"x 9" baking dish with olive oil.
- Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
- Arrange the shells, filling side up in the prepared baking dish.
- Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
- Cover with aluminum foil and bake 20 minutes.
- Remove aluminum foil last 5 minutes of baking.
- Serve hot.
Nutrition Facts : Calories 243.3, Fat 12.4, SaturatedFat 2.1, Sodium 1046.2, Carbohydrate 23.2, Fiber 3.9, Sugar 15.3, Protein 14
STUFFED SHELLS
Made with a cheesy ricotta filling, smothered in spaghetti sauce and mozzarella cheese, and then baked until gooey and browned, these Italian Stuffed Shells are the ultimate creamy, cheesy baked pasta dish.
Provided by Kristen Chidsey
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and bring a large pot of water to a boil.
- Once the water comes to a boil, heavily salt the water and add in the shells. Cook for 9 minutes, or 2 minutes less than the package directions state. Drain the pasta and allow it to cool slightly.
- While the pasta is cooking, prepare the filling by mixing together the ricotta egg, parmesan, garlic, parsley, red pepper flakes, oregano, salt, and pepper in a medium mixing bowl.
- Spread a 2-quart baking dish with 1/2 cup of spaghetti sauce on the bottom of the pan.
- Once the shells are cool enough to handle, stuff each shell with the ricotta mixture, about 1/4 cup filling per shell. Remember to not overstuff the shells, so that the shells can somewhat close around the ricotta filling.
- Top the shells with the remaining spaghetti sauce and then cover with the mozzarella cheese.
- Bake for 30 minutes, or until cheese is melted and browned.
Nutrition Facts : Calories 275 kcal, Carbohydrate 34 g, Protein 17 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 1106 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
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5/5 (4)Total Time 50 minsCategory Main DishCalories 232 per serving
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4.7/5 (11)Total Time 50 minsCategory EntréeCalories 240 per serving
- In a medium-sized pan, sauté the spinach. Transfer to a bowl and stir in the vegan ricotta. Season with salt and pepper.
- Put some tomato sauce in a baking dish, so the bottom is covered. Place the cooked shells in the baking dish and carefully spoon the ricotta spinach mixture into the cooked pasta shells.
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Reviews 8Total Time 1 hrCategory Dinner
- In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
- Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta-like. Do not over pulse or your ricotta will turn green!
- Preheat the oven to 375 degrees F. Pour half of the marinara sauce into a 9 × 13 inch baking dish, spreading to evenly coat the bottom of the dish.
- One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled. Sprinkle the vegan cheese (if using) on top.
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From veganinthefreezer.com
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- After cooking the pasta shells, drain and place them (separatelupside-down on a large sheet pan to dry.
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