Vegetable and Three-Cheese Stuffed Shells

Here’s a delicious recipe for Vegetable and Three-Cheese Stuffed Shells:

Ingredients:

For the Pasta Shells:
- 16 jumbo pasta shells (from a 12-oz box)
For the Vegetable Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small green bell pepper, diced (optional)
- 1 clove garlic, minced
- 1 cup chopped mushrooms (optional)
- 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
- ½ cup shredded carrots (or 1 medium carrot, diced)
- 1 (14.5 oz) can diced tomatoes, undrained
- ½ teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Three-Cheese Filling:
- 1 container (15 oz) ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 egg
- Salt and freshly ground black pepper, to taste
For Baking:
- 2 cups marinara sauce (your favorite jarred sauce or homemade)
- ½ cup shredded mozzarella cheese (for topping)

Instructions:

Cook the Pasta Shells: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package directions for al dente (usually around 9-11 minutes). Drain and rinse under cold water to stop the cooking process.
Sauté the Vegetables: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion, green pepper (if using), and garlic. Sauté for 3-4 minutes, or until softened.
Incorporate Mushrooms (Optional): If using mushrooms, add them to the pan and cook for an additional 2-3 minutes, or until softened and slightly browned.
Spinach, Carrots, and Tomatoes: Stir in the thawed and squeezed spinach, shredded carrots, and diced tomatoes with their undrained juices. Season with oregano, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until the vegetables are softened and the mixture has thickened slightly.
Prepare Three-Cheese Filling: In a large bowl, combine the ricotta cheese, ½ cup shredded mozzarella cheese, grated Parmesan cheese, and egg. Season with salt and pepper to taste. Mix well until everything is well combined.
Stuff the Pasta Shells: Spoon the vegetable mixture into each cooked pasta shell, dividing it evenly. Then, spoon the three-cheese mixture on top of the vegetables in each shell.
Assemble Baking Dish: Spread a layer of marinara sauce (about 1 cup) on the bottom of a large baking dish. Arrange the stuffed pasta shells in a single layer over the sauce. Pour the remaining marinara sauce (about 1 cup) over the stuffed shells.
Bake and Top: Sprinkle the top with remaining ½ cup of shredded mozzarella cheese. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the filling is heated through.
Serve and Enjoy: Let the dish cool slightly before serving. Enjoy your delicious Vegetable and Three-Cheese Stuffed Shells!

Tips:

Feel free to customize the vegetables in the filling based on your preferences. You can add other chopped vegetables like zucchini, broccoli florets, or peas.
If you don’t have fresh spinach, you can use 1 cup of frozen chopped kale, thawed and squeezed dry.
For a richer flavor, use full-fat ricotta cheese.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a baking dish or microwave until warmed through.

This Vegetable and Three-Cheese Stuffed Shells recipe is a crowd-pleasing dish that’s perfect for a weeknight dinner or potluck. It’s a delicious and satisfying vegetarian option filled with flavorful vegetables and creamy cheeses!