Sunday Veggie Stuffed Shells
Highlighted under: Clean Cooking
I absolutely love making Sunday Veggie Stuffed Shells for my family. This dish is not only a comfort food but also a delightful way to pack in vegetables, making it both tasty and nutritious. Each shell is generously filled with a mixture of ricotta, spinach, and a medley of colorful veggies, all baked in a warm marinara sauce. It's perfect for shared family dinners, and I find that the leftovers are just as delicious the next day. Trust me, everyone will be asking for seconds!
I remember the first time I made these Sunday Veggie Stuffed Shells; it was a cloudy afternoon, and the promise of a cozy meal filled the kitchen with joy. I experimented with fillings, mixing ricotta and fresh spinach, and was amazed at how the flavors melded together. The result was pure magic, resulting in a dish that was both satisfying and vibrant.
What I've learned since then is that the key to making these shells shine lies in the quality of your ingredients—fresh herbs, crisp vegetables, and a homemade or high-quality marinara make all the difference. Pairing a sprinkle of parmesan just before baking adds a lovely golden crust that everyone will love!
Why You Will Love These Shells
- Bursting with fresh vegetable flavors
- Creamy cheese filling that delights the palate
- A family-friendly dish that appeals to all ages
Perfecting Your Filling
The filling for your Sunday Veggie Stuffed Shells is the star of the dish, and getting the right consistency is crucial. Start by ensuring your ricotta cheese is at room temperature to easily blend with the other ingredients. You might also consider using a food processor for a smoother texture. This allows the spinach and veggies to integrate well, creating a cohesive filling that holds together beautifully once baked.
Choosing the right vegetables can elevate the dish significantly. I love using fresh spinach, but you can also substitute it with kale or Swiss chard for a different flavor profile. For bell peppers, red or yellow adds a touch of sweetness, while zucchini adds moisture. Consider roasting your vegetables beforehand for enhanced sweetness and depth.
Baking Tips for Success
Baking the stuffed shells is where magic happens, turning the raw ingredients into a creamy, bubbling delight. Covering the baking dish with foil for the first part of the baking process helps to steam the shells, preventing them from drying out. Once you remove the foil, keep an eye on them; the goal is to achieve a bubbly, slightly golden top without overcooking the pasta.
If you find the marinara sauce is too thick, add a splash of water or vegetable broth to achieve the desired consistency before pouring it over the shells. A well-distributed sauce not only keeps the shells moist but also enhances the overall flavor profile. For an extra touch, sprinkle more parmesan on top during the last five minutes for a cheesy, golden crust.
Ingredients
Ingredients
Gather these ingredients for a delicious dish!
For the Stuffed Shells
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup zucchini, diced
- 1/2 cup bell pepper, diced
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
For the Marinara Sauce
- 2 cups marinara sauce
- 1 tsp dried oregano
- 1 tsp olive oil
Make sure to check the freshness of your vegetables!
Instructions
Instructions
Follow these steps to create your stuffed shells.
Cook the Pasta
Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
Prepare the Filling
In a mixing bowl, combine ricotta, spinach, zucchini, bell pepper, parmesan, garlic powder, salt, and pepper. Mix until well incorporated.
Assemble the Shells
Stuff each pasta shell with the filling mixture and arrange them in a baking dish.
Add the Sauce
In a small saucepan, heat the marinara sauce with oregano and olive oil. Pour the sauce over the stuffed shells evenly.
Bake
Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 5 minutes until bubbly.
Let the shells cool for a few minutes before serving.
Pro Tips
- For an extra layer of flavor, try adding some fresh basil or parsley to the filling mixture.
Make-Ahead and Storage
One of the wonderful aspects of Sunday Veggie Stuffed Shells is that they store well. You can assemble the entire dish a day in advance, cover it tightly with foil, and refrigerate it until you're ready to bake. Just be sure to increase the baking time by about 10 minutes if baking from the fridge, as it will take longer to warm through.
Leftover stuffed shells can be stored in an airtight container in the fridge for up to three days. When reheating, cover the shells with sauce and heat them in the oven for about 20 minutes at 350°F (175°C) to keep them moist. This method helps maintain the delightful texture and flavor.
Variations and Serving Ideas
Feel free to get creative with your stuffed shells! Consider adding cooked ground turkey or sausage for a protein boost, or switch to a different cheese like mascarpone or goat cheese for a tangy twist. You can also incorporate different herbs, such as basil or thyme, into the filling for added freshness.
When it comes to serving, these shells are delightful on their own, but there’s nothing quite like pairing them with a crisp green salad or garlic bread on the side. Drizzle some balsamic glaze over the tops right before serving for a little extra zing and visual appeal. Your family will love it!
Questions About Recipes
→ Can I use different vegetables?
Absolutely! Feel free to substitute with any vegetables you prefer or have on hand.
→ Can I make these shells ahead of time?
Yes, you can prepare the shells and filling a day in advance. Just assemble and bake when ready.
→ What can I serve with stuffed shells?
These shells pair wonderfully with a green salad and garlic bread.
→ How do I store leftovers?
Store them in an airtight container in the refrigerator for up to 3 days.
Sunday Veggie Stuffed Shells
I absolutely love making Sunday Veggie Stuffed Shells for my family. This dish is not only a comfort food but also a delightful way to pack in vegetables, making it both tasty and nutritious. Each shell is generously filled with a mixture of ricotta, spinach, and a medley of colorful veggies, all baked in a warm marinara sauce. It's perfect for shared family dinners, and I find that the leftovers are just as delicious the next day. Trust me, everyone will be asking for seconds!
Created by: Xanthe Beaumont
Recipe Type: Clean Cooking
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
For the Stuffed Shells
- 12 jumbo pasta shells
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup zucchini, diced
- 1/2 cup bell pepper, diced
- 1/4 cup grated parmesan cheese
- 1 tsp garlic powder
- Salt and pepper to taste
For the Marinara Sauce
- 2 cups marinara sauce
- 1 tsp dried oregano
- 1 tsp olive oil
How-To Steps
Boil the jumbo pasta shells according to the package instructions until al dente. Drain and set aside to cool slightly.
In a mixing bowl, combine ricotta, spinach, zucchini, bell pepper, parmesan, garlic powder, salt, and pepper. Mix until well incorporated.
Stuff each pasta shell with the filling mixture and arrange them in a baking dish.
In a small saucepan, heat the marinara sauce with oregano and olive oil. Pour the sauce over the stuffed shells evenly.
Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 5 minutes until bubbly.
Extra Tips
- For an extra layer of flavor, try adding some fresh basil or parsley to the filling mixture.
Nutritional Breakdown (Per Serving)
- Calories: 480 kcal
- Total Fat: 20g
- Saturated Fat: 10g
- Cholesterol: 60mg
- Sodium: 640mg
- Total Carbohydrates: 56g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 18g