Roasted Vegetable Stuffed Shells
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Course
Main Course
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Cuisine
American, International, Vegetarian
Roasted Vegetable Stuffed Shells
Description
This recipe for Roasted Vegetable Stuffed Shells starts by roasting diced red bell pepper, eggplant, and zucchini tossed with olive oil, salt, and pepper until tender and caramelized. While the vegetables roast, jumbo pasta shells are cooked until just al dente and separated to prevent sticking. The filling combines ricotta, egg, mozzarella, Parmesan, thawed spinach, the roasted vegetables, and dried herbs like basil and oregano, seasoned with salt, pepper, and a pinch of nutmeg for warmth.
The shells are stuffed generously with this vegetable and cheese mixture, placed in a baking dish layered with marinara sauce, then covered with more marinara and mozzarella cheese. Baking covered allows the cheeses to meld and the flavors to marry, resulting in a creamy and savory filling encased in tender pasta shells topped with melted cheese and rich tomato sauce.
Roasted vegetable stuffed shells are a filling main course suitable for family dinners or gatherings. The blend of soft roasted vegetables and creamy cheeses offers a balanced texture and taste. Garnishing with fresh basil adds a bright herbal note. This dish can stand alone or pair with a simple salad or crusty bread.
Ingredients
- 1 red bell pepper diced
- 1 eggplant diced, small
- 1 zucchini diced, small
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 21 jumbo pasta shells we use DeLallo and I always cook a few extra in case they break
- 15 oz ricotta cheese
- 1 egg large
- 1 1/2 cups mozzarella cheese divided, shredded
- 1/4 cup Parmesan Cheese grated
- 1/2 cup spinach thawed and drained, frozen, chopped
- 1/4 teaspoon basil dried
- 1/4 teaspoon oregano dried
- Pinch nutmeg
- salt to taste
- black pepper to taste
- 2 1/2 cups marinara sauce
- basil for garnish, if desired, chopped, fresh
Instructions
- Preheat oven to 400 degrees F. Place the diced red pepper, eggplant, and zucchini on a large baking dish. Drizzle with olive oil and toss. Season with salt and pepper. Roast for 20 minutes, or until veggies are tender, stirring once. Remove from oven and set aside. Turn the oven down to 350 degrees F.
- Cook the pasta al dente, according to package directions. Drain and place the shells on large plate or cutting board so they are not touching. This will prevent them from sticking together.
- Meanwhile, in a large bowl, stir together ricotta, egg, 1/2 cup of the mozzarella cheese, Parmesan cheese, spinach, roasted veggies, basil, and oregano. Season with salt and black pepper, to taste.
- Pour 1 cup of the marinara sauce into the bottom of 9 x 13 baking dish. Stuff each pasta shell with a generous amount of the roasted veggie ricotta mixture, and place in the baking dish.
- Cover shells with the remaining sauce and sprinkle remaining mozzarella cheese over the top. Bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Garnish with fresh basil, if desired, and serve warm.
- Note-For easier filling, fill a gallon ziplock bag with the roasted veggie ricotta filling and cut a hole off the corner of the bag. Pipe the filling into the shells. The stuffed shells freeze well. I like to bake the pan, let them cool, and then put them in a freezer container. Reheat when ready to eat!
User Reviews
Overall Rating
4.6
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