Best 3 Stuffed Vegetarian Shells Recipes

STUFFED VEGETARIAN SHELLS

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.,

VEGETARIAN BALSAMIC MUSHROOM AND SPINACH STUFFED SHELLS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain carefully.
• Heat butter and olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until lightly browned, about 5 minutes. Add mushrooms and vinegar. Cook, stirring occasionally, until mushrooms are soft, about 5 minutes more. Drain any excess liquid and transfer mushrooms and garlic to a large mixing bowl to cool.
• Rinse and dry skillet. Add olive oil over medium heat. Add garlic and cook until lightly browned, about 2 minutes. Add spinach and cook until wilted, 3 to 4 minutes. Add spinach to mushroom mixture in the mixing bowl.
• Add ricotta, Italian cheese blend, Parmesan cheese, egg, basil, salt, and pepper to the spinach and mushroom mixture. Mix thoroughly to combine.
• Preheat the oven to 375 degrees F (190 degrees C).
• Open canned tomatoes and add basil, salt, oregano, and red pepper flakes directly to the can. Pour 1/4 of the sauce into a 9x13-inch baking pan.
• Stuff each pasta shell with a large spoonful of filling and place, filling-side up, in the baking pan. Cover with remaining sauce and tightly cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Sprinkle 2 tablespoons Parmesan cheese on top. Return pan to the oven, increase temperature to 400 degrees F (200 degrees C), and cook until bubbling, 15 to 20 minutes more.

VEGETARIAN STUFFED PASTA SHELLS

Steps:

• For the eggplant: Preheat oven to 350°F Lightly grease a baking pan with a little of the olive oil. Slice eggplant into slices approximately 1/4 inch thick and remove skin. Lightly dab with lemon juice to discourage discoloration. Place slices side by side in baking pan, and brush the tops with the remainder of the olive oil. Sprinkle 1/4 teaspoon of the ground nutmeg over them, and bake for 30-35 minutes. Remove from oven, allow to cool to room temperature, then roughly slice and/or mash the eggplant into small fragments.
• For the shells: Follow the directions on the box. Cook a few extra in case some break or adhere to the cookware. Drain and allow to cool.
• Combine the eggplant, olives, apple, onion, celery, pimentos, capers, the rest of the nutmeg, the pesto and dill.
• Add one tablespoon of mayonnaise to the mix.
• Stuff the shells; the above amounts should fill approximately 30 shells.
• Chill, and serve.