Veggie Stuffed Shells
Veggie stuffed shells full of veggies and flavor while remaining a lighter stuffed shell. The filling is a delicious blend of low-fat ricotta, mozzarella and parmesan cheese combined with a vegetable blend of zucchini, spinach, and carrots in a marinara sauce. A great dish to make ahead and also freezes well!
Servings 6 servings
Calories
Ingredients
Stuffed Veggie Shells
- 28 oz marinara sauce see below
- ½ box jumbo pasta shells about 24 shells
- 1 Tbls olive oil
- 1 small minced shallot
- 2 cloves minced garlic
- 1 large zucchini, diced
- 1 large carrot, diced
- 4 cups fresh spinach
- 15 oz low-fat ricotta cheese
- 8 oz low-fat grated mozzarella cheese,divided
- ¼ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon dried parsley
- salt and pepper to taste
Marinara Sauce
- 1 teaspoon olive oil
- 1 small onion,diced
- 2 cloves finely minced garlic
- 28 oz can of crushed tomatoes
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon ground fennel seed
- 1 bay leaf
- ¼ cup fresh basil
- salt and pepper to taste
Instructions
Veggie Stuffed Shells
- Preheat oven to 375 degrees
- Cook the pasta shells according to package. I generally deduct 3 minutes from cook time, because the shells cook further in the oven.
- While pasta is cooking, heat the oil in a pan over medium heat, add the shallots for about 2 minutes, stirring occasionally, add in garlic for a few seconds.
- Add the diced zucchini and carrot, stirring occasionally for about 5 minutes.
- Add the spinach and cook down for about a minute. Set the veggie mixture aside to cool while preparing the cheese mixture.
- In a bowl, combine the ricotta, 4 oz. grated mozzarella, parmesan cheese, egg, dried parsley, salt and pepper to taste. Add in the veggie mix, combine well.
- To assemble, in a 9x12 casserole dish, spread ½ the marinara sauce in bottom of casserole dish.
- Spoon the cheese mixture into each shell and place open side up in the casserole dish.
- Cover shells with remaining Marinara Sauce. Sprinkle the remaining 4 oz. of grated mozzarella cheese over the shells.
- Cover the casserole dish with foil and bake for 30 minutes. Sauce should be bubbling and cheese all melted. Serve immediately.
Marinara Sauce
- Heat the oil in a saucepan, over medium heat. Add the diced onion and stir occasionally for about 2 minutes, add the minced garlic. Stir together until garlic is golden, careful not to burn garlic. Only a few seconds is necessary.
- Add the crushed tomatoes, dried oregano, dried parsley, ground fennel seed, bay leaf, fresh chopped basil, and salt and pepper. Let simmer for about 35 minutes. Remove and discard the bay leaf. Use for Veggie Stuffed Shells.