Vegetarian Stuffed Shells

• 12 oz jumbo pasta shells, cooked
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup chopped spinach
• 1/2 cup diced bell peppers
• 1/2 cup diced mushrooms
• 1 clove garlic, minced
• 1 large egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 24 oz marinara sauce
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix ricotta, 1/2 cup mozzarella, Parmesan, spinach, bell peppers, mushrooms, garlic, egg, basil, oregano, salt, and pepper.
3. 3 Stuff each pasta shell with the cheese mixture.
4. 4 Spread a thin layer of marinara sauce in the bottom of a 9x13 inch baking dish.
5. 5 Arrange stuffed shells seam-side up in the dish.
6. 6 Pour remaining marinara sauce over the shells.
7. 7 Top with breadcrumbs and remaining mozzarella.
8. 8 Bake for 30 minutes until bubbly and golden.

Nutrition

Tips

• For a make-ahead option, assemble the dish and refrigerate for up to 24 hours before baking.
• Substitute zucchini for mushrooms if preferred.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Serving Suggestions

• Serve with a fresh green salad and garlic bread.
• Pair with a light white wine like Pinot Grigio.

FAQ