STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
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.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
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.
TUSCAN STUFFED PASTA SHELLS (VEGAN)
From J.M. Hirsch's Venturesome Vegetarian Cooking. Thyme was replaced with fresh oregano; eggplant replaced with zucchini. You'll notice there's another interesting herb added to this recipe... Note: for dairy version, switch out ricotta cheese or cottage cheese for the tofu and add some shredded mozzarella, parmenan, asiago, etc.- (about 3/4 cup cheese).
Provided by COOKGIRl
Categories Pasta Shells
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 243.3, Fat 12.4, SaturatedFat 2.1, Sodium 1046.2, Carbohydrate 23.2, Fiber 3.9, Sugar 15.3, Protein 14
VEGGIE STUFFED PANCAKES
Provided by Giada De Laurentiis
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a medium bowl combine the pancake mix and water. Whisk the batter until smooth. Heat a large non-stick skillet over medium-high heat. Make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
- Warm the olive oil in a large skillet. Add the onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add the spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
- Preheat the oven to 350 degrees F. Lightly grease a 9 by 12-inch baking dish (or individual baking dishes). Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
- Place the remaining vegetable mixture in a blender with 1/2 cup whole milk. Blend until smooth adding up to 1/4 cup more milk if necessary to make a sauce. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes. Serve immediately.
VEGGIE-PACKED PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F.
- Cook the pasta until al dente, according to package guidelines. Drain, reserving a 1/4 cup of the pasta water (plus a little more). Set the pasta and pasta water aside.
- Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. When the oil is hot, add the onion and garlic and stir. Add the asparagus and zucchini and sprinkle with a good pinch of salt and pepper. Cook, stirring, to soften the vegetables, 2 to 3 minutes. Add the white wine, scrape up the bottom of the pan and let the wine cook down. Add the kale, peas, ricotta cheese, pesto and the reserved 1/4 cup pasta water and bring to a boil, cook for 1 minute. Add the drained pasta and mix thoroughly. Use more pasta water as needed if the sauce is too thick.
- Transfer the pasta mixture to a 9-by-13-inch baking dish.
- Add the breadcrumbs, Parmesan, crushed red pepper flakes and remaining 1 tablespoon of olive oil to a medium bowl and mix until well combined.
- Sprinkle the breadcrumb mixture over the top of the pasta, then bake until the breadcrumbs are golden, and the sauce is bubbly, 15 to 17 minutes.
- Remove and garnish with fresh parsley.
VEGETARIAN STUFFED PASTA SHELLS
For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.)
Provided by Diann is Cooking
Categories Pasta Shells
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
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.
More about "vegetarianstuffedpastashells recipes"
VEGGIE-STUFFED PASTA SHELLS - BETTER HOMES & GARDENS
From bhg.com
4.5/5 (6)Calories 471 per servingTotal Time 40 mins
- In a large saucepan cook pasta according to package directions; drain. Rinse pasta with cold water; drain again.
- Meanwhile, in a large skillet cook carrots, zucchini, and onion in hot oil over medium-high heat 3 to 5 minutes or until tender. Stir in spinach; cook and stir 1 minute. Transfer spinach mixture to a large bowl.
- Stir ricotta cheese, 1 cup of the shredded cheese, and salt into vegetable mixture. Spoon 2 rounded Tbsp. cheese mixture into each pasta shell. Place pasta sauce in skillet; place filled shells in sauce. Heat shells and sauce, covered, over medium heat 10 minutes or until heated through. Sprinkle with remaining shredded cheese before serving.
VEGETARIAN STUFFED MUSHROOMS - FEELGOODFOODIE
From feelgoodfoodie.net
65 VEGETARIAN PASTA RECIPES FOR DINNER TONIGHT
From epicurious.com
VEGETARIAN STUFFED SHELLS - TASTY KITCHEN: A HAPPY …
From tastykitchen.com
10 BEST VEGETARIAN STUFFED PASTA SHELLS RECIPES - YUMMLY
From yummly.com
VEGETARIAN STUFFED BELL PEPPER RECIPES | ALLRECIPES
From allrecipes.com
16 BEST VEGETARIAN COMFORT FOOD RECIPES - THE SPRUCE EATS
From thespruceeats.com
CHEESY STUFFED PASTA SHELLS {VIDEO} - THE CAREFREE KITCHEN
From thecarefreekitchen.com
VEGETARIAN STUFFED EGGPLANT - THE MEDITERRANEAN DISH
From themediterraneandish.com
VEGAN STUFFED SHELLS WITH TOFU RICOTTA
From worldofvegan.com
VEGAN STUFFED SHELL PASTA - PLANTD
From plantd.co
VEGGIE STUFFED SHELLS - VEGETARIAN RECIPES
From womansday.com
VEGAN STUFFED SHELLS - SHE LIKES FOOD
From shelikesfood.com
VEGAN STUFFED SHELLS - SOMETHING NUTRITIOUS
From somethingnutritiousblog.com
VEGAN STUFFED SHELLS - SIMPLE VEGAN BLOG
From simpleveganblog.com
VEGETARIAN STUFFED SHELLS {FREEZER MEAL!} - LEFTOVERS THEN BREAKFAST
From leftoversthenbreakfast.com
VEGGIE STUFFED PASTA SHELLS RECIPE | VEGAN IN THE FREEZER
From veganinthefreezer.com
VEGETARIAN STUFFED PEPPERS RECIPE - COOKIE AND KATE
From cookieandkate.com
VEGAN STUFFED SHELLS (WITH TOFU RICOTTA AND SPINACH)
From thehiddenveggies.com
SIMPLE AND HEALTHY VEGETARIAN STUFFED PASTA SHELLS - SAVVY BITES
From savvybites.co.uk
VEGETARIAN STUFFED SHELLS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
VEGETARIAN STUFFED SHELLS (WITHOUT RICOTTA) - A SIMPLE PALATE
From asimplepalate.com
CRISPY STUFFED PASTA SHELLS - BOLD LIFE CREATIVE
From boldlifecreative.com
LOW-CALORIE, EASY MEAL PREP FOR TRACKING MACROS: MEAT …
From katelymannutrition.com
EASY VEGETARIAN STUFFED SHELLS ALL THE FLAVOR PLANT BASED EATING
From craftingafamily.com
STUFFED SHELLS - WITH COTTAGE CHEESE FILLING, VEGETARIAN DINNER!
From showmetheyummy.com
STUFFED PASTA SHELLS RECIPE | YOUR ULTIMATE MENU
From yourultimatemenu.com
VEGAN STUFFED SHELLS WITH SPINACH CREAM - BIANCA ZAPATKA
From biancazapatka.com
HOW TO...MAKE KILLER VEGETARIAN STUFFED PASTA SHELLS - YOUTUBE
From youtube.com
VEGAN STUFFED SHELLS - DETOXINISTA
From detoxinista.com
VEGETARIAN STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
STUFFED PASTA SHELLS: A TRADITIONAL DISH - LA CUCINA ITALIANA
From lacucinaitaliana.com
THE NATURAL MARKETPLACE
From thenaturalmarketplace.com
VEGETARIAN STUFFED PASTA SHELLS - ANNE TRAVEL FOODIE
From annetravelfoodie.com
10 BEST VEGETARIAN STUFFED PASTA SHELLS RECIPES - YUMMLY
From yummly.co.uk
VEGAN STUFFED SHELLS - LOVING IT VEGAN
From lovingitvegan.com
CHEESY VEGGIE STUFFED SHELLS - INSPIRED TASTE
From inspiredtaste.net
VEGAN STUFFED SHELLS WITH LIGHTENED-UP PLANT-BASED RICOTTA
From karissasvegankitchen.com
VEGETARIAN STUFFED PATTY PAN SQUASH RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
STOVE-TOP VEGETARIAN MINI PASTA SHELLS RECIPE - A SIMPLE TWEAK
From asimpletweak.com
60 ABSOLUTELY GORGEOUS VEGETARIAN PASTA RECIPES I TASTE …
From tasteofhome.com
VEGAN STUFFED SHELLS - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
You'll also love