Best Veggie Pasta Shells Oamc Recipes

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SPINACH, RICOTTA AND TOFU (OPTIONAL) STUFFED SHELLS (OAMC)



Spinach, Ricotta and Tofu (Optional) Stuffed Shells (Oamc) image

These are delicious! I created this recipe because I wanted shells that were a little healthier than what was already posted. Use only Ricotta or (or only tofu) if preferred, doubling the quantity. This makes a LOT of shells (around 30). If you half it, just use one large egg or two small. Everything else is straightforward. Freezes well (instructions below).

Provided by Natalia 3

Categories     Pasta Shells

Time 1h5m

Yield 32 shells, 8 serving(s)

Number Of Ingredients 12

1 (12 ounce) box jumbo pasta shells (about 32 shells)
2 (10 ounce) packages frozen chopped spinach, thawed and drained well
16 ounces firm tofu, drained well
16 ounces part-skim ricotta cheese
2 cups shredded parmesan cheese, split
1 small onions or 1 medium onion, chopped
3 -4 garlic cloves, minced
3 eggs
3 teaspoons salt
fresh ground pepper
1 pinch ground nutmeg
1 (25 ounce) jar spaghetti sauce (or more if you love spaghetti sauce)

Steps:

  • Cook pasta shells according to box directions, drain and rinse with cool water. Set aside.
  • Sautee onions and garlic over medium, stirring occasionally, until onions are translucent (careful not to burn garlic). Take off of heat and allow to cool off a bit.
  • Mash together spinach, tofu, Ricotta cheese, 1 cup Parmesan cheese, eggs, onions and garlic, s&p and nutmeg.
  • Fill shells generously, about a heaping tablespoon each. You can modify as you go.
  • ***TO FREEZE:*** Put shells on a baking sheet so that they are not touching. Freeze uncovered for about 20 minutes, then toss into a freezer bag. This way they will not stick together.
  • To bake shells right away: Preheat oven to 350. Spread a few tablespoons spaghetti sauce on the bottom of a large casserole. Put shells in, filling-side up. Top with remaining sauce and parmesan cheese. Cook covered for 30 minutes and uncovered for 5 or 10 minutes.

Nutrition Facts : Calories 513.4, Fat 19.6, SaturatedFat 9, Cholesterol 119.9, Sodium 1868.6, Carbohydrate 52, Fiber 4.6, Sugar 11, Protein 33.8

SPINACH AND RICOTTA STUFFED SHELLS



Spinach and Ricotta Stuffed Shells image

In this easy spinach and ricotta stuffed shells recipe, three cheeses combine with quick sauteed spinach and jumbo pasta shells for a hearty and comforting, crowd-pleasing vegetarian dinner.

Provided by Laura Bolton - Fork Knife Swoon

Categories     Dinner

Time 50m

Number Of Ingredients 12

16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.)
1-1/2 tbsp olive oil
2 tsp fresh garlic, minced
4 cups (packed) fresh spinach leaves, roughly-chopped
12 oz skim-milk ricotta cheese
1 cup shredded skim-milk mozzarella cheese
1/2 cup grated Parmesan cheese, plus more for serving
1 large egg
1 tbsp fresh basil, finely chopped
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1-1/4 cups marinara sauce

Steps:

  • Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool.
  • In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish.
  • Cover with the remaining sauce and 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. Serve warm with a dusting of Parmesan.

MEDITERRANEAN VEGETABLE PASTA SAUCE (OAMC)



Mediterranean Vegetable Pasta Sauce (Oamc) image

This rich vegetable sauce is sure to become a favourite whether it's mixed through pasta, spooned over baked potatoes, served with grilled chicken or fish, or spread over a pizza base. This sauce can be frozen. After adding the Napoletana Sauce and parsley, cool then freeze in a container and keep for up to 1 month. Defrost thoroughly, then reheat until piping hot before adding to cooked pasta or any of the suggestions above.

Provided by English_Rose

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 large eggplant, washed
1 large onion
1 red pepper, washed
1 garlic clove, crushed
3 tablespoons olive oil
2 teaspoons paprika
14 ounces pasta sauce, Napoletana, store bought
3 tablespoons fresh flat-leaf parsley, chopped
fresh ground black pepper
1 lb pasta

Steps:

  • Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes.
  • Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces.
  • Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking.
  • When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad.

Nutrition Facts : Calories 647.4, Fat 14.8, SaturatedFat 2.1, Sodium 489.7, Carbohydrate 110.7, Fiber 10.3, Sugar 17, Protein 19.1

SPINACH, CHEESE, AND SAUSAGE STUFFED SHELLS OAMC



Spinach, Cheese, and Sausage Stuffed Shells OAMC image

I found this in a magazine and decided to try it. So glad I did! I made it for the first time last night and it is really great. I used 9 oz. fresh spinach instead of the frozen spinach, and it worked great. My husband even liked it, and he is not normally a spinach person. I used most of a 26 oz jar for 1/2 a recipe, so you may need more sauce than called for. I'm sure you could use homemade, too. Be flexible! Also, this recipe makes quite a bit. I am cooking for two people, and I froze half the stuffed shells for another time, and there were still plenty of leftovers. Freezing them works great! I flash froze the stuffed shells on a cookie sheet, then dumped them in a ziploc and stashed them in the deep freeze. I let them defrost for a day. Then you just have to add sauce, and cook! Perfect weeknight meal, but good enough to serve to company.

Provided by Hwin5168

Categories     Pasta Shells

Time 1h10m

Yield 36 shells, 8 serving(s)

Number Of Ingredients 11

12 ounces jumbo pasta shells
2 tablespoons oil
1 onion, chopped
3/4 lb ground sausage
2 garlic cloves
1 egg
16 ounces part-skim ricotta cheese
4 ounces mozzarella cheese, grated
1/2 cup parmesan cheese
1 (10 ounce) box frozen spinach, chopped, thawed, and drained
26 ounces spaghetti sauce with basil

Steps:

  • Cook pasta shells according to directions. Drain, rinse, and let drain again.
  • Saute onion in oil about 5 minutes. Add ground sausage and garlic. Cook until sausage is done. Cool.
  • Beat egg slightly. Add ricotta cheese, mozzerella cheese, parmesan cheese, spinach, and cooled sausage mixture. Mix well.
  • Stuff shells. (This is where I flash-froze half of them).
  • Put 1 c of spagetti sauce in bottom of corningware (or 9x13 pan, or something else). Add shells. Pour the rest of the sauce on top. Sprinkle with more mozzerella or parmesan cheese, if desired.
  • Cook at 350 for 30 minutes, covered. Cook 10 minutes uncovered.

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

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

BASIC CHEESE FILLED STUFFED SHELLS-OAMC



Basic Cheese Filled Stuffed Shells-Oamc image

Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.

Provided by e_lizard_owen

Categories     Pasta Shells

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (12 ounce) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup parmesan cheese, grated
3 eggs
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups spaghetti sauce

Steps:

  • Cook noodles according to directions on box.
  • Combine all other ingredients.
  • Fill each shell with about 2 tbsp cheese mixture.
  • Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
  • When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
  • To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.

Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.8, Fiber 2.1, Sugar 4.9, Protein 26

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