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Stuffed pasta dishes have long been a favorite in kitchens around the world, celebrated for their versatility and heartwarming flavors. Among these, Cheesy Vegetable and Cheese Stuffed Shells stand out as a perfect blend of comfort and nutrition. This delightful recipe not only appeals to families but also makes a fantastic centerpiece for gatherings, combining the indulgence of cheesy goodness with a healthy dose of vegetables.

Homestyle Vegetable and Cheese Stuffed Shells

Discover the ultimate comfort food with this recipe for Cheesy Vegetable and Cheese Stuffed Shells! These jumbo pasta shells are generously filled with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, combined with colorful vegetables like spinach, zucchini, and bell peppers. Perfect for family dinners or special gatherings, this dish is easy to prepare and sure to impress. Learn how to create this delicious and nutritious meal that everyone will love!
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Ingredients
  

For the Stuffed Shells:

22 jumbo pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup fresh spinach, chopped

1 medium zucchini, finely diced

1 medium carrot, shredded

1/2 cup red bell pepper, finely diced

1 clove garlic, minced

Salt and pepper to taste

1 teaspoon dried Italian herbs (mix of basil, oregano, thyme)

For the Tomato Sauce:

2 cups marinara sauce (store-bought or homemade)

1 teaspoon olive oil

1/2 onion, chopped

1 clove garlic, minced

1 teaspoon dried basil

Salt and pepper to taste

Fresh basil for garnish (optional)

Instructions
 

Cook the Pasta: Begin by bringing a large pot of salted water to a rapid boil. Carefully add the jumbo pasta shells and cook them according to the package instructions, typically around 9-11 minutes, until they are al dente. Once cooked, drain the shells and lay them on a clean kitchen towel or a cooling rack to cool.

    Prepare the Filling: In a spacious mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan cheese. Add the chopped spinach, diced zucchini, shredded carrot, finely diced red bell pepper, and minced garlic. Sprinkle in the dried Italian herbs and season generously with salt and pepper. Mix all the ingredients thoroughly until they are well combined and the filling is creamy.

      Make the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, which should take about 3-4 minutes. Stir in the marinara sauce and the dried basil, seasoning with salt and pepper to taste. Allow the sauce to simmer for about 5 minutes so the flavors meld beautifully.

        Stuff the Shells: Preheat your oven to 375°F (190°C). Carefully take each cooked pasta shell and fill it generously with the creamy vegetable and cheese mixture. Place the filled shells in a greased 9x13 inch baking dish, arranging them in a single layer.

          Assemble: Pour the prepared marinara sauce evenly over the stuffed shells, making sure they are generously covered. Sprinkle the remaining mozzarella and Parmesan cheese on top of the sauce.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After this, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown on top.

              Garnish and Serve: Once baked, carefully remove the dish from the oven. Let the stuffed shells rest for a few minutes before serving. If desired, garnish with fresh basil leaves for an added touch of color and flavor.

                Prep Time: 25 minutes | Total Time: 1 hour | Servings: 4-6

                  - Presentation Tips: Serve the stuffed shells directly from the baking dish or transfer them to individual plates. Consider adding a drizzle of olive oil and a sprinkle of freshly cracked black pepper before serving for an elegant finishing touch.