I made this once a year or two ago, and have been meaning to recreate it ever since. I’m glad I finally did— it’s an easy-to-make and delicious baked pasta dish.
Following is the recipe for the stuffed shells. Serve with Roasted Vegetable Antipasti.
Vegetarian Stuffed Shells with Roasted Vegetable Antipasti
Course: EntréesCuisine: MediterraneanDifficulty: MediumServings
6-8
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesCheesy, vegetarian, stuffed jumbo shell pasta with spinach.
Ingredients
About 25-30 jumbo shells (mine happened to be vegetable flavored)
2 cups ricotta cheese (can be low fat)
1 cup cottage cheese (can be low fat)
1 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup defrosted frozen spinach leaves or wilted fresh
3 cloves garlic, crushed
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
Dash of nutmeg
1/4 cup cream (or half and half)
Olive oil for drizzling
Paprika for dusting
Instructions
- Preheat oven to 350° Fahrenheit
- Boil jumbo shells in salted water for about 6 minutes, until beginning to soften
- Mix all remaining ingredients, except cream and olive oil
- Stuff shells with cheese mixture and arrange, open side up, in greased casserole dish
- Pour cream over stuffed shells, drizzle with olive oil, and dust with paprika
- Bake covered for 30 minutes, and uncovered for 10-15 more, until bubbly and beginning to brown
- Serve with Roasted Vegetable Antipasti
- Enjoy!