VEG-EAT-ABLE

Fresh and simple vegetarian and vegan recipes

Vegetarian Stuffed Shells with Roasted Vegetable Antipasti

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: Medium
Servings

6-8

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

Cheesy, 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Powered By WordPress | Elegant Recipe Blog