Best Veggie Stuffed Pasta Shells Recipes

VEGGIE-STUFFED PASTA SHELLS

Veggie-Stuffed Pasta Shells image

Jumbo pasta shells are filled with a shredded veggie and cheese mixture, then heated in a skillet with lots of traditional pasta sauce.

Provided by RAGÚ®

Categories Trusted Brands: Recipes and Tips Ragu®

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

12 dry jumbo shell macaroni
1 ¼ cups shredded carrots
1 ¼ cups shredded zucchini
⅓ cup finely chopped onion
1 tablespoon olive oil
1 ½ cups baby spinach or arugula
¾ cup ricotta cheese
1 ¼ cups shredded Italian blend cheese
¼ teaspoon salt
1 (23 ounce) jar RAGÚ® Homestyle Thick and Hearty Traditional Sauce

Steps:

In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.
Meanwhile, in a 12-inch skillet cook carrots, zucchini, and onion in hot oil over medium-high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer vegetable mixture to a large bowl.
Stir ricotta cheese, 3/4 cup of the Italian-blend cheese, and salt into vegetable mixture. Spoon a rounded 2 Tbsp. filling into each pasta shell. Pour RAGÚ® Homestyle Thick and Hearty Traditional Sauce into skillet; place filled shells on sauce. Heat shells and sauce, covered, over medium heat 10 minutes or until heated through. Sprinkle with remaining cheese.

Nutrition Facts : Calories 473.8 calories, Carbohydrate 51.3 g, Cholesterol 41 mg, Fat 20.3 g, Fiber 6.6 g, Protein 22 g, SaturatedFat 9.6 g, Sodium 1086.5 mg, Sugar 3.8 g

CHICKEN AND VEGGIE STUFFED PASTA SHELLS

Chicken and Veggie Stuffed Pasta Shells image

This was a meal that I discovered by just experimenting with three things I love best, Chicken, Zucchini, and Pasta. You can add to or rearrange any thing in this recipe.

Provided by Lew in Louisville

Categories Chicken Breast

Time 1h30m

Yield 4-5 serving(s)

Number Of Ingredients 18

Ingredients

2 -3 boneless skinless chicken breasts (trimed of all remaining fat)
1/4-1/2 teaspoon chopped fresh thyme
1/4-1/2 teaspoon chopped fresh rosemary
2 large lemons, juice of
1 large garlic clove, minced
1 tablespoon olive oil
salt and pepper (I recommend freshly ground)
vegetables
1 -2 tablespoon olive oil
1 garlic clove, minced
6 mushrooms, coarsly chopped (you can use whatever mushroom you like)
3 -4 zucchini, thinly sliced and peeled
1 (14 1/2 ounce) can whole canned tomatoes, drained and chopped (reserve liquid)
1 (1 1/4 ounce) envelope onion soup mix (I use lipton beefy onion)
1/2 teaspoon dried basil
pasta shells
shredded mozzarella cheese
cooking spray

Steps:

For the chicken.
Mix together the rosemary,thyme,lemon juice,olive oil, garlic and salt and pepper.
Poke holes in chicken breasts with a fork and add to the marinade(make sure the breasts get coated in the marinade).
Refrigerate for at least 30 mins.(you can marinate longer if you like).
Take out of marinade and bake on a foil lined baking sheet at 350 degrees for 20 minitues.
Remove from oven and cool enough to handle.
For the veggies.
In a large skillet heat oil and cook garlic and mushrooms for about 3 minutes.
Add zucchini and cook for 3 more minutes.
Stir in chopped tomatoes.
Meanwhile mix envelope of soup and basil into the reserved tomato liquid until throughly blended.
Add to skillet, bring to a boil and then simmer 10 minutes or until zucchini is tender and sauce is slightly thickened.
Pasta shells.
Pick out 20 perfect jumbo shells and boil 13 or so minutes( until al dente) Do this while the chicken and zucchini are cooking.
When the chicken and zucchini are done( and have been set aside to cool) Take chicken and cut into strips small enough to fit into the mouth of a food processor and pulse until you have small chunks.
Next add zucchini mix and pulse.(Note: you don't want to puree just process until chunky).
Take and drain pasta shells let cool enough to handle.
Take shells and stuff with mixture.
Spray a 13x9 inch casserole dish(or larger)with nonstick cooking spray and set the stuffed shells into it.
Sprinkle shells with the mozzarella cheese and broil 5-7 minutes until cheese is melted and slightly browned and bubbling.