Vegetable Filled Shells With Tomato Sauce Recipes

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STUFFED VEGETARIAN SHELLS



Stuffed Vegetarian Shells image

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

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

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

ULTIMATE VEGETABLE STUFFED SHELLS



Ultimate Vegetable Stuffed Shells image

This was sent to me by a friend a couple of years back. And according to her ... she found it on the web. Being a vegetarian she was always looking for some unique ways to enjoy traditional dishes since her boyfriend was a "meat eater.". Now her pasta, and cheeses were tailored to her diet requirements so I tailored it to mine. Now if you want, you are welcome to make your own tomato sauce, etc. and I do sometimes, but there are some quality pasta sauces out there. When my tomato plants are flourishing, absolutely make my own sauce. I changed a few ingredients, but these are definitely worth it. It is a little work but so well worth it and you will certainly have leftovers. I served a chilled romaine salad with a blue cheese vinaigrette and some crusty Italian bread with a basil butter. This is good for a weekend dinner, or company. They also freeze very well.

Provided by SarasotaCook

Categories     Pasta Shells

Time 1h30m

Yield 6-8 Individual Servings, 8 serving(s)

Number Of Ingredients 18

1 (16 ounce) box jumbo pasta shells
1 (24 ounce) jar pasta sauce, use your favorite ... I like mine with extra mushrooms, but anything you like
1 (8 ounce) container cottage cheese, no low fat
6 ounces mozzarella cheese, shredded (for the shells)
6 ounces mozzarella cheese, shredded (for the topping)
1/3 cup parmesan cheese, grated
5 ounces fresh mushrooms, rough chopped
1 red pepper, rough chopped
2 zucchini, rough grated
1/2 cup chopped black olives
1 large shallot, diced very fine
6 ounces fresh spinach
1/2 cup Italian seasoned breadcrumbs
1 teaspoon minced garlic
1 teaspoon dried basil
1 teaspoon dried rosemary
fresh ground pepper
kosher salt

Steps:

  • Pasta -- Cook shells in boiling water until al dente according to directions. Don't over cook. Remove to a pan lined with parchment so they won't stick and just let them cool.
  • Filling -- Now a food processor is what you need for this, and it will take a few times to use but you will see how easy it is. First - Add the cottage cheese and puree until smooth. Add to a large bowl.
  • Second - Add red pepper and pulse a couple of times until fine minced, NOT a puree, just minced. Then add to the bowl with the cottage cheese.
  • Third - Add the mushrooms and again, just pulse a couple of times until minced. Again add to the cottage cheese bowl.
  • Fourth - Add the spinach, same thing, don't make it a puree, just well minced. Then add to the bowl.
  • Fifth - Add the shredded zucchini, shallots and chopped olives.
  • NOTE: I shred the zucchini and then lay on a paper towel with just a sprinkle of salt to let it drain so it is not too wet or watery. It really helps.
  • Six - Add seasonings, bread crumbs and cheeses to the vegetable and cottage cheese mix and blend.
  • Shells -- Stuff your shells. Don't worry, over stuff and fill them good.
  • Casserole time -- Add about 1/2-3/4 cup sauce to the bottom of a 9x13 pan (sprayed with pam) to coat the bottom of the pan. Add the shells, it should be just the right amount to fill in the pan. Spoon the extra sauce over the top, be sure to get a little of sauce on each shell. Then top with the remaining mozzarella, a little on each shell.
  • NOTE: Make sure that the shells fill up the pan you don't want them rolling around in the pan. You want a tight fit or where they are all snug. You can always use a smaller pan if necessary, but for me a 13x9 usually works out well.
  • Bake -- 375 for about 40 minutes (note, I have made this in a couple of different ovens and one time it was bubbly and hot in 30 minutes, so just check after 30 minutes to be safe. It really has to do with you oven temperature, but I have found 375 seems to work best). I covered for 30 minutes and then uncovered for the last minutes of cooking time to get the cheese bubbly.
  • Enjoy! Trust me, even meat lovers will love these.

Nutrition Facts : Calories 514, Fat 16.6, SaturatedFat 7.9, Cholesterol 41.9, Sodium 1096.1, Carbohydrate 64.4, Fiber 4.4, Sugar 11.4, Protein 27.2

CHEESE- AND VEGETABLE-STUFFED SHELLS



Cheese- and Vegetable-Stuffed Shells image

Create a yummy,cheesy pasta casserole that just happens to have a few veggies snuck in.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 4

Number Of Ingredients 12

16 uncooked jumbo pasta shells
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 small bell pepper (any color), chopped (1/2 cup)
2 cloves garlic, finely chopped
1 small zucchini, diced (about 3/4 cup)
1 can (2 1/4 oz) sliced ripe olives, drained
1 jar (14 to 15 oz) tomato pasta sauce
1/2 cup ricotta cheese
1 egg
1 cup shredded Italian cheese blend or mozzarella cheese (4 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook and drain pasta shells as directed on package.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat until hot. Cook onion, bell pepper and garlic in oil 2 to 3 minutes, stirring occasionally, until crisp-tender. Add zucchini; cook 4 minutes, stirring occasionally.
  • Stir in olives and 1/4 cup of the pasta sauce. Cook, stirring frequently, until hot. Remove from heat.
  • In medium bowl, mix ricotta cheese, egg, Parmesan cheese and 1/2 cup of the shredded cheese blend. Stir in zucchini mixture until well mixed.
  • Fill each cooked pasta shell with about 2 tablespoons zucchini mixture. Place in baking dish. Pour remaining pasta sauce over shells.
  • Cover with foil; bake 30 minutes. Sprinkle with remaining 1/2 cup shredded cheese. Bake uncovered 5 to 10 minutes longer or until bubbly and cheese is melted.

Nutrition Facts : Calories 510, Carbohydrate 55 g, Cholesterol 85 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 13 g, TransFat 0 g

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