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- 20 jumbo pasta shells - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 cup fresh spinach, chopped - 1 small zucchini, diced - 1 small carrot, grated - 1/2 red bell pepper, diced - 2 cups marinara sauce - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 tablespoon olive oil - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - Fresh parsley for garnish (optional)

Homestyle Vegetable and Cheese Stuffed Shells

Discover the perfect comfort food with Cheesy Delight: Homestyle Vegetable and Cheese Stuffed Shells. This hearty recipe combines rich cheeses and fresh veggies, creating a wholesome meal loved by the whole family. Ideal for weeknight dinners or entertaining guests, these stuffed shells are easy to prepare and fully customizable to suit various diets. Enjoy the warm, cheesy goodness that brings everyone to the table for a delightful experience.
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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 (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: Start by bringing a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions, usually around 9-11 minutes, until al dente. Drain and set aside to cool.

    Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Add the chopped spinach, diced zucchini, shredded carrot, diced red bell pepper, minced garlic, and dried Italian herbs. Season with salt and pepper to taste. Mix until all the ingredients are well incorporated.

      Make the Sauce: In a medium saucepan, heat the olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent (about 3-4 minutes). Pour in the marinara sauce, add the dried basil, and season with salt and pepper. Let the sauce simmer for about 5 minutes to blend the flavors.

        Stuff the Shells: Preheat your oven to 375°F (190°C). Take each cooked pasta shell and stuff it generously with the vegetable and cheese filling. Place the stuffed shells in a greased 9x13 inch baking dish.

          Assemble: Pour the marinara sauce evenly over the stuffed shells, ensuring they're well covered. Sprinkle the remaining mozzarella and Parmesan cheese on top.

            Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and golden.

              Garnish and Serve: Remove the stuffed shells from the oven. Let them cool for a few minutes before serving. Garnish with fresh basil if desired.

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