Best Vegetarian Skillet Stuffed Shells Recipes

SKILLET VEGGIE AND CHEESE STUFFED SHELLS

Skillet Veggie and Cheese Stuffed Shells image

These Skillet Veggie and Cheese Stuffed Shells are a family favorite that are super delicious, easy to freeze and make the perfect weeknight meal!

Provided by Kelly

Time 25m

Number Of Ingredients 12

Ingredients

27 (9 oz) jumbo pasta shells
1 Tbsp olive oil
1 onion, chopped
1 clove garlic, minced
3 large carrots, shredded
1 medium zucchini, shredded
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 cup part skim ricotta cheese
1 cup shredded mozzarella cheese
½ cup shredded Parmesan cheese
Salt and pepper, to taste
3 cups pasta sauce (24 oz)

Steps:

Cook pasta shells according to the package instructions, drain and rinse well with cold water. Set aside.
While pasta is boiling, drizzle olive oil in a large skillet over medium-high heat and sauté onion, garlic, carrots and zucchini until tender, about 5 minutes. Stir in spinach and sauté an additional minute until all combined and transfer spinach mixture into a large bowl.
Stir in ricotta cheese, about ¾ cup of mozzarella cheese and ¼ cup of Parmesan (the remaining cheese will be used at the end) then add salt and mix until completely combined.
Pour pasta sauce into the skillet then fill each shell with 2 heaping tablespoons of veggie mixture.
Arrange stuffed shells in the skillet, cover and cook on medium heat for 10 to 15 minutes until heated through. Top with remaining cheese, serve and enjoy!

Nutrition Facts : ServingSize 3 stuffed shells, Calories 281 calories, Sugar 7.9 g, Sodium 753 mg, Fat 10.5 g, SaturatedFat 4.1 g, Carbohydrate 34.2 g, Fiber 5 g, Protein 14.5 g

STUFFED VEGETARIAN SHELLS

Stuffed Vegetarian Shells image

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

Ingredients

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

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