Cheesy Veggie-Stuffed Shells
Cheesy Veggie-Stuffed Shells
Ingredients
For the Shells and Cheese
- 24 jumbo pasta shells, cooked according to package directions
- 2 cups cottage cheese
- 1 cup shredded mozzarella
For Assembly and Garnish
- 2 cups marinara
- 1 tablespoon parsley, fresh, chopped, optional
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the chopped carrots, red bell pepper, zucchini, and yellow onion to the skillet along with a pinch of salt. Sauté for 10 minutes, stirring occasionally, until the vegetables are golden and slightly soft.
⏱️ 10 min
- 2
Add the baby spinach to the skillet with the sautéed vegetables. Continue to cook, stirring, until the spinach has completely wilted. Remove the skillet from the heat and set the cooked vegetable mixture aside.
⏱️ 5 min
- 3
In a blender, blend 1 cup of the cottage cheese until it is smooth and creamy. Pour the whipped cottage cheese into a large mixing bowl.
⏱️ 3 min
- 4
Transfer the sautéed vegetable mixture (carrots, bell pepper, zucchini, onion, and spinach) to a food processor. Pulse the vegetables roughly until they are chunky or puréed, depending on your preferred consistency.
⏱️ 2 min
- 5
Add the pulsed vegetables to the bowl with the whipped cottage cheese. Stir in the remaining 1 cup of cottage cheese, a pinch of salt, and a pinch of pepper. Mix well to combine all ingredients for the filling.
⏱️ 5 min
- 6
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375
- 7
Carefully fill each of the 24 cooked jumbo pasta shells with the prepared veggie-cheese mixture. Arrange the stuffed shells in a single layer in the baking dish, on top of the marinara sauce.
⏱️ 10 min
- 8
Spoon the remaining 1 cup of marinara sauce over the stuffed shells. Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top of the shells and sauce.
⏱️ 3 min
- 9
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 30 min•🌡️ 375
- 10
Remove the baking dish from the oven. If desired, sprinkle with fresh chopped parsley before serving. Let rest for a few minutes before serving.
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Veggie-Stuffed Shells
For the Shells and Cheese
- 24 jumbo pasta shells, cooked according to package directions
- 2 cups cottage cheese
- 1 cup shredded mozzarella
For Assembly and Garnish
- 2 cups marinara
- 1 tablespoon parsley, fresh, chopped, optional
Instructions
- 1
Heat the olive oil in a large skillet over medium heat. Add the chopped carrots, red bell pepper, zucchini, and yellow onion to the skillet along with a pinch of salt. Sauté for 10 minutes, stirring occasionally, until the vegetables are golden and slightly soft.
⏱️ 10 min - 2
Add the baby spinach to the skillet with the sautéed vegetables. Continue to cook, stirring, until the spinach has completely wilted. Remove the skillet from the heat and set the cooked vegetable mixture aside.
⏱️ 5 min - 3
In a blender, blend 1 cup of the cottage cheese until it is smooth and creamy. Pour the whipped cottage cheese into a large mixing bowl.
⏱️ 3 min - 4
Transfer the sautéed vegetable mixture (carrots, bell pepper, zucchini, onion, and spinach) to a food processor. Pulse the vegetables roughly until they are chunky or puréed, depending on your preferred consistency.
⏱️ 2 min - 5
Add the pulsed vegetables to the bowl with the whipped cottage cheese. Stir in the remaining 1 cup of cottage cheese, a pinch of salt, and a pinch of pepper. Mix well to combine all ingredients for the filling.
⏱️ 5 min - 6
Preheat your oven to 375°F (190°C). Spread 1 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
⏱️ 2 min•🌡️ 375 - 7
Carefully fill each of the 24 cooked jumbo pasta shells with the prepared veggie-cheese mixture. Arrange the stuffed shells in a single layer in the baking dish, on top of the marinara sauce.
⏱️ 10 min - 8
Spoon the remaining 1 cup of marinara sauce over the stuffed shells. Sprinkle the 1 cup of shredded mozzarella cheese evenly over the top of the shells and sauce.
⏱️ 3 min - 9
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 30 min•🌡️ 375 - 10
Remove the baking dish from the oven. If desired, sprinkle with fresh chopped parsley before serving. Let rest for a few minutes before serving.