Best 2 Vegetarian Pasta Shells Recipes

Indulge in a delightful culinary journey with our versatile vegetarian pasta shells recipe, a symphony of flavors and textures that will tantalize your taste buds. Dive into a world of culinary possibilities with three enticing variations: Classic Marinara, Creamy Pesto, and Tangy Arrabbiata. Each recipe promises a unique taste experience, catering to diverse preferences and dietary needs.

1. **Classic Marinara Pasta Shells:** A timeless classic, this recipe combines the simplicity of fresh tomatoes, aromatic herbs, and rich olive oil to create a comforting and flavorful sauce that embraces the pasta shells in a warm hug.

2. **Creamy Pesto Pasta Shells:** Experience a burst of freshness with our creamy pesto variation. Vibrant basil, nutty pine nuts, and a hint of garlic dance together in a creamy sauce, coating the pasta shells in a luscious green embrace.

3. **Tangy Arrabbiata Pasta Shells:** Embrace the fiery side of Italian cuisine with our tangy arrabbiata sauce. A symphony of spicy chili peppers, tangy tomatoes, and aromatic garlic unite to create a sauce that awakens your senses and leaves you craving more.

No matter your preference, our vegetarian pasta shells recipes offer a delightful culinary adventure that will leave you feeling satisfied and inspired. So, gather your ingredients, put on your apron, and embark on a journey of flavors that will elevate your taste buds to new heights.

Here are our top 2 tried and tested recipes!

VEGETARIAN STUFFED PASTA SHELLS

Vegetarian Stuffed Pasta Shells image

For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.)

Provided by Diann is Cooking

Categories Pasta Shells

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 14

Ingredients

30 large pasta shells
1 large eggplant
2 teaspoons olive oil
1/2 teaspoon lemon juice
2/3 cup olive, pitted and roughly chopped
1 tart apple, roughly diced
1/2 red onion, medium, finely diced
1 celery, finely diced
1 tablespoon pimiento, sliced
2 ounces capers
2 teaspoons pesto sauce
1 tablespoon mayonnaise
1/2 teaspoon ground nutmeg
fresh dill

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.

VEGETARIAN PASTA SHELLS

Vegetarian Pasta Shells image

This colorful entree from Helen Phillips of Horseheads, New York has a lot going for it. It has afresh-from-the-garden taste, it's filling, but not overly high in calories and you can make it ahead of time. Good enough for company, too.k

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 5 servings.

Number Of Ingredients 14

Ingredients

1/2 cup chopped green onions
1/2 cup shredded carrot
1/2 cup diced yellow summer squash
1 teaspoon olive oil
1 garlic clove, minced
2 cups reduced-fat ricotta cheese
1/2 cup shredded part-skim mozzarella cheese
2 egg whites
2 tablespoons minced fresh basil or 2 teaspoons dried basil
3/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups meatless spaghetti sauce, divided
15 jumbo pasta shells, cooked and drained
1/2 cup shredded Parmesan cheese

Steps:

In a nonstick skillet, saute the onions, carrot and squash in oil until tender. Add garlic; saute 1 minute longer. Stir in the ricotta, mozzarella, egg whites, basil, salt and pepper., Spread 1 cup of spaghetti sauce into a 3-qt. baking dish coated with cooking spray. Stuff pasta shells with cheese mixture; arrange in prepared dish. Top with the remaining spaghetti sauce; sprinkle with Parmesan. , Cover and bake at 350° for 40-45 minutes or until heated through.

Nutrition Facts : Calories 308 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 992mg sodium, Carbohydrate 34g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein.

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your pasta shells the best flavor.
Cook the pasta shells al dente: This means cooking them until they are tender but still have a slight bite to them.
Don't overcook the vegetables: Overcooked vegetables will become mushy and lose their flavor.
Use a variety of vegetables: This will give your pasta shells a more interesting flavor and texture.
Season the pasta shells well: Salt, pepper, and garlic powder are all good choices.
Use a flavorful sauce: A good sauce will really bring your pasta shells to life.
Garnish with fresh herbs: Fresh herbs, such as basil, parsley, or oregano, will add a pop of color and flavor to your pasta shells.

Conclusion:

Vegetarian pasta shells are a delicious and easy-to-make meal that is perfect for busy weeknights. With a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love. So next time you're looking for a quick and easy vegetarian meal, give this recipe a try. You won't be disappointed!