Best 3 Veggie Stuffed Shells Vegan Recipes
Indulge in a symphony of flavors with our delectable Veggie-Stuffed Shells, a vegan masterpiece that will tantalize your taste buds. Dive into a medley of textures, from the tender jumbo pasta shells to the hearty filling of spinach, mushrooms, zucchini, and bell peppers, all enveloped in a creamy vegan ricotta sauce. This dish is not only a feast for the senses but also a nutritional powerhouse, providing a generous serving of vegetables and plant-based protein.
Embark on a culinary journey with our diverse collection of Veggie-Stuffed Shells recipes, each offering a unique twist on this classic dish. From the classic Marinara Stuffed Shells, bursting with the flavors of San Marzano tomatoes and fresh basil, to the sophisticated Roasted Red Pepper and Spinach Stuffed Shells, where roasted red peppers add a smoky sweetness.
For those seeking a lighter option, the Primavera Stuffed Shells are a delightful combination of fresh spring vegetables, while the Vegan Pesto Stuffed Shells offer a vibrant burst of basil and pine nuts.
And for those with dietary restrictions, the Gluten-Free Veggie-Stuffed Shells provide a delicious alternative, made with gluten-free pasta shells and a creamy cashew-based sauce.
These Veggie-Stuffed Shells recipes are not only delectable but also versatile. Enjoy them as a hearty main course, a satisfying lunch, or an impressive dish for a special occasion. With minimal prep time and easy-to-follow instructions, these recipes are perfect for home cooks of all levels.
So, gather your ingredients, ignite your culinary passion, and prepare to savor the extraordinary flavors of our Veggie-Stuffed Shells.
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
VEGGIE STUFFED SHELLS (VEGAN)
Make and share this Veggie Stuffed Shells (Vegan) recipe from Food.com.
Provided by januarybride
Categories Pasta Shells
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
- In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
- Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
- Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
- Uncover; bake 5-10 minutes longer or until bubbly.
Tips:
- Choose the right pasta shells. Jumbo pasta shells are the best choice for this recipe, as they can hold a lot of filling and are sturdy enough to withstand baking.
- Cook the pasta shells al dente. This means cooking them until they are just tender but still have a slight bite to them. If you overcook the pasta shells, they will become too soft and mushy.
- Make sure the filling is well-seasoned. The filling is the star of the show in this recipe, so make sure it is packed with flavor. Use a variety of herbs and spices, and don't be afraid to adjust the seasonings to your taste.
- Don't overstuff the pasta shells. You want the pasta shells to be filled, but not so full that they burst open when you bake them. Aim to fill each pasta shell with about 1 tablespoon of filling.
- Top the pasta shells with a generous amount of sauce. The sauce will help to keep the pasta shells moist and flavorful. You can use your favorite tomato sauce recipe, or you can try the simple tomato sauce recipe included in this recipe.
Conclusion:
Veggie-stuffed shells are a delicious and versatile dish that can be enjoyed by everyone, regardless of their dietary restrictions. They are perfect for a weeknight meal or a special occasion. With a little planning and preparation, you can easily make this recipe your own. So next time you're looking for a hearty and satisfying vegan meal, give veggie-stuffed shells a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
