Vegetarian Pasta Shells Recipes

Steps:

• Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,

Steps:

• Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
• Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
• Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
• While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
• Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.

Steps:

• Preheat the oven to 375°F.
• Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
• Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about 2 minutes.
• Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about 2 minutes. Dollop the remaining 3 ounces chèvre all over.
• Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
• Top with the parsley and more red pepper flakes. Serve warm.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the broccoli and garlic in 1 tbsp of the olive oil on a roasting tray and roast in the oven for 10-12 mins, until softened.
• Tip the pasta shells into a pan of boiling, salted water. Cook according to packet instructions and drain. Tip the parsley, basil, pine nuts, lemon juice and parmesan into a blender. Once the broccoli is done, set aside a few of the smaller pieces. Squeeze the garlic from its skin, add to the blender along with the rest of the broccoli, pulse to a pesto and season well.
• Toss the pasta with the pesto. Add the reserved broccoli florets, split between two bowls and top with a little extra parmesan, the lemon zest and a good grinding of black pepper, if you like.

Steps:

• For the eggplant: Preheat oven to 350°F Lightly grease a baking pan with a little of the olive oil. Slice eggplant into slices approximately 1/4 inch thick and remove skin. Lightly dab with lemon juice to discourage discoloration. Place slices side by side in baking pan, and brush the tops with the remainder of the olive oil. Sprinkle 1/4 teaspoon of the ground nutmeg over them, and bake for 30-35 minutes. Remove from oven, allow to cool to room temperature, then roughly slice and/or mash the eggplant into small fragments.
• For the shells: Follow the directions on the box. Cook a few extra in case some break or adhere to the cookware. Drain and allow to cool.
• Combine the eggplant, olives, apple, onion, celery, pimentos, capers, the rest of the nutmeg, the pesto and dill.
• Add one tablespoon of mayonnaise to the mix.
• Stuff the shells; the above amounts should fill approximately 30 shells.
• Chill, and serve.

Steps:

• Grate the zucchini and set aside.
• In a large pot of boiling water, cook the shells until al dente, approximately 6-8 minutes.
• Drain and rinse pasta with cold water. Set aside.
• Preheat oven to 350 degrees.
• Place the grated zucchini in a large mixing bowl. Crumble the tofu and add to the bowl. Add remaining ingredients except for the olive oil and pasta sauce. Mix well.
• Coat a 13"x 9" baking dish with olive oil.
• Fill each pasta shell with approximately 2 tablespoons of the zucchini-tofu filling.
• Arrange the shells, filling side up in the prepared baking dish.
• Pour the pasta sauce over the top, allowing some of the sauce to dribble to the bottom of the baking dish.
• Cover with aluminum foil and bake 20 minutes.
• Remove aluminum foil last 5 minutes of baking.
• Serve hot.