What an American classic! Stuffed shells are a bit more involved than a simple pasta dish, but at the same time, a lot less fussy than homemade lasagna. This vegetarian version is packed with flavorful vegetables like zucchini, mushrooms, and spinach. Even though they're lighter, these shells will fill you up.

Recipe by Oxmoor House October 2013

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Oxmoor House

Recipe Summary

total:
1 hr 13 mins
Yield:
Serves 9 (serving size: 4 stuffed shells and 1/3 cup sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Cook pasta according to package directions, omitting salt and fat; drain.

  • While pasta cooks, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini and mushrooms; sauté 6 minutes or until vegetables are tender and beginning to brown. Add garlic; sauté 1 minute. Add spinach and salt; cover, and cook 1 minute or until spinach wilts. Remove pan from heat; cool 10 minutes.

  • Combine basil, next 4 ingredients (through ricotta cheese), and 1/2 cup mozzarella cheese in a large bowl; stir in vegetable mixture.

  • Spread 1 cup marinara sauce over bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Stuff cheese mixture evenly into shells. Place shells on top of sauce in dish. Pour remaining sauce over shells. Top with 1 cup mozzarella cheese and Parmesan cheese. Cover with a sheet of foil coated with cooking spray, coated side down.

  • Bake at 350° for 40 minutes or until sauce is bubbly and cheese melts. Let stand 15 minutes before serving.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

384 calories; fat 14g; saturated fat 7.2g; mono fat 4.5g; poly fat 2g; protein 24.1g; carbohydrates 40.1g; fiber 3.3g; cholesterol 43mg; iron 3.2mg; sodium 603mg; calcium 549mg.
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