Veggie Pasta Shells Recipe

veggie pasta shells
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Ratings (9)
  • Total: 55 mins
  • Prep: 30 mins
  • Cook: 25 mins
  • Yield: 8-10 servings

Freeze these jumbo stuffed shells either in a casserole covered with sauce, or freeze the individual shells in small bags without the sauce. That way you can take out one or two and zap in the microwave for a fast lunch.

Ingredients

  • 24 uncooked jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 carrot, minced
  • 1 (8-ounce) package mushrooms, chopped
  • 1 onion, finely chopped
  • 2 cups part-skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 1 (28-ounce) jar spaghetti sauce
  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Cook pasta according to package directions. Rinse, drain, and let cool.

  2. In a large skillet, heat olive oil over medium heat. Add carrot, mushrooms, and onion and cook and stir until tender, about 6 to 8 minutes. Combine with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each cooked and cooled shell with this cheese mixture.

  3. Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Arrange stuffed shells in a single layer on the sauce. Pour remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.

  4. To freeze, refrigerate at this point until cold. Then wrap, label, and freeze up to 3 months. To thaw and reheat, thaw whole casserole overnight in refrigerator.

  5. Bake as directed below, adding 15 to 20 minutes to baking time. To thaw and reheat individual shells, microwave on 40% power for 2 to 4 minutes until thawed. Then microwave on 60% power for 1 to 3 minutes until hot and bubbly.

  6. To bake immediately, cover with foil and bake at 350 F for 20 minutes. Then uncover and bake for 10 to 15 minutes longer or until hot and bubbly.