Stuffed Vegetarian Shells Recipes

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VEGETARIAN SKILLET STUFFED SHELLS



Vegetarian Skillet Stuffed Shells image

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

18 jumbo pasta shells (about 6 oz.)
1 1/2 tsp. kosher salt, divided, plus more
2 Tbsp. extra-virgin olive oil
1/2 lb. crimini mushrooms, thinly sliced
1 tsp. freshly ground black pepper
1/2 cup dry white wine or vermouth
5 oz. baby spinach
6 garlic cloves, thinly sliced
2 Tbsp. unsalted butter
3 cups marinara sauce
1/2 tsp. crushed red pepper flakes
2 cups whole-milk ricotta
3 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped oregano, divided

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.

SPINACH AND MUSHROOM STUFFED SHELLS



Spinach and Mushroom Stuffed Shells image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 24

Olive oil, for greasing
Kosher salt and freshly ground black pepper
8 ounces jumbo pasta shells (20 to 24)
10 ounces cremini mushrooms, stems trimmed, coarsely chopped
1 shallot, coarsely chopped
3 tablespoons unsalted butter
8 ounces baby spinach
2 tablespoons chopped fresh parsley
One 15-ounce tub whole milk ricotta
1/2 cup pine nuts, toasted
3 to 4 large leaves fresh basil, chiffonade, plus whole leaves for garnish
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan, plus more for serving
2 1/2 cups Vodka Sauce, recipe follows, or your favorite jarred sauce, warmed
1 tablespoon unsalted butter
1 small yellow onion, finely chopped
1 clove garlic, minced
Pinch red pepper flakes
One 14-ounce can diced tomatoes
1/2 cup heavy cream
1/4 cup vodka
2 tablespoons tomato paste
Pasta cooking water, for adjusting sauce consistency
Kosher salt and freshly ground black pepper

Steps:

  • Lightly grease a rimmed baking sheet with the oil and set aside.
  • Bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente according to the package directions. Reserve 1 cup of the cooking water and set aside for making the Vodka Sauce. Drain the pasta and rinse under cold water to stop the cooking. Drain well. Arrange the pasta in a single layer on the prepared baking sheet.
  • In a food processor, add the mushrooms and shallot and pulse until chopped into about 1/8-inch pieces. In a large skillet over medium-high heat, melt the butter. Add the mushrooms and shallots. Cook, stirring occasionally, until the mushrooms are browned, 5 to 7 minutes. Add salt and pepper to taste. Add the spinach to the skillet and cover to allow the spinach to wilt, about 2 minutes more. Stir in the parsley and transfer to a large bowl.
  • In a medium bowl, combine the ricotta, pine nuts, basil chiffonade, 1 cup mozzarella, 1/4 cup Parmesan and 1/2 teaspoon salt. Combine the cheese mixture with the mushroom mixture. Stuff each shell with about 2 tablespoons of the filling.
  • In the skillet where the mushrooms were cooked, add about 1 cup Vodka Sauce and spread it in an even layer. Arrange the stuffed shells in a circular pattern. Add the remaining 1 1/2 cups sauce, 1/4 cup Parmesan and 1/2 cup mozzarella in between and on top of the shells (leaving the tops of the shells mostly exposed). Cover and cook over medium heat until the cheese is melted and bubbling, about 10 minutes.
  • Garnish with more Parmesan and basil leaves, and serve.
  • In a large skillet over low heat, add the butter, onion, garlic and red pepper flakes. Cook, stirring occasionally, until softened, 5 to 10 minutes. Increase the heat to medium-high and add the tomatoes, cream, vodka, tomato paste, 1/2 cup pasta cooking water and salt and pepper to taste. Let simmer for about 10 minutes, adding more reserved pasta water as needed.

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

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

STUFFED SHELLS III



Stuffed Shells III image

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  • In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
  • Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

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

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From jazzyvegetarian.com


VEGETABLE STUFFED SHELLS | GIADZY
2018-12-27 Add the shells (cook a few extra in case some tear) and cook for 9 minutes or according to package directions. Drain and allow to cool slightly. Heat a medium skillet over medium heat. Add the oil to the pan followed by the shallot and a 1/4 teaspoon salt. Cook for 2 minutes stirring often or until soft and fragrant.
From giadzy.com


NO COOK STUFFED SHELLS RECIPE - THERESCIPES.INFO
https://www.foodnetwork.com › recipes › food-network-kitchen › no-boil-stuffed-shells-4662526. All information about healthy recipes and cooking
From therecipes.info


CHEESY VEGGIE STUFFED SHELLS - INSPIRED TASTE
Heat oven to 400° Fahrenheit. Bring a large pot of salted water to a boil and then cook shells, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. Meanwhile, heat the oil in a wide oven-safe skillet over medium heat.
From inspiredtaste.net


VEGETARIAN TACO STUFFED SHELLS - MIDWEST FOODIE
2020-05-01 Heat oven to 350 degrees. Cook jumbo shells according to package directions until al dente. Toss in olive oil, salt, and pepper and set aside to cool. Heat oil in a large saute pan over medium heat. Add onion and pepper along with a couple large pinches of salt and pepper. Cook for 4 minutes, stirring frequently.
From midwestfoodieblog.com


VEGETARIAN SKILLET STUFFED SHELLS – CHEF MATTHEW
Cook shells in a large pot of boiling salted water for about 9 minutes, turning regularly, until very al dente; drain. Drain and rinse under cold water to halt the cooking. Meanwhile, in a big skillet, heat the oil on high. Cook, stirring periodically, until the mushrooms have released their juices and are dry and beautifully browned, 5–6 ...
From chefmatthew.com


RECIPE FOR STUFFED SHELLS WITH RICOTTA CHEESE - THERESCIPES.INFO
Stuffed Shells III Recipe | Allrecipes hot www.allrecipes.com. In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined.Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish. Step 4 In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan.
From therecipes.info


VEGAN STUFFED SHELLS - JUST 5 INGREDIENTS!
2019-03-18 Meanwhile, mash together all remaining ingredients except sauce and optional cheese. Preheat oven to 350 F. Spread 1/3 of the pasta sauce in the bottom of a 9×13 pan. Stuff shells with filling, then place on top of the sauce in the pan. Cover with remaining sauce (and cheese, if using). Bake on the center rack 25 minutes.
From chocolatecoveredkatie.com


VEGETARIAN STUFFED SHELLS WITH SPINACH AND BROCCOLI
2015-11-03 2. While jumbo pasta shells are boiling & oven is preheating, start making the broccoli spinach ricotta filling. Pulse the broccoli and spinach in food processor. Toss in an egg. 3. Add the rest of the filling ingredients and mix well. 4. Cover the bottom of the baking dish with a pool of pasta sauce. 5.
From momfoodie.com


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