Veggie Stuffed Shells Vegan Recipes

VEGGIE STUFFED SHELLS (VEGAN)

Make and share this Veggie Stuffed Shells (Vegan) recipe from Food.com.

Provided by januarybride

Categories Pasta Shells

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

Veggie Stuffed Shells (Vegan) image

Steps:

Cook pasta according to package directions; drain.
Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
Uncover; bake 5-10 minutes longer or until bubbly.

Ingredients

1 (12 ounce) package jumbo pasta shells
1/2 lb sliced fresh mushrooms
1 medium onion, chopped
1 tablespoon olive oil
4 garlic cloves, minced
1 (12 1/3 ounce) package silken extra firm tofu
3 tablespoons lemon juice
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (3 7/8 ounce) can sliced ripe olives, drained
3 tablespoons minced fresh basil
1/2 teaspoon salt
1/8 teaspoon pepper
1 (26 ounce) jar marinara sauce
1/4 cup pine nuts

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

Vegetarian Skillet Stuffed Shells image

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.

Ingredients

18 jumbo pasta shells (about 6 oz.)
1 1/2 tsp. kosher salt, divided, plus more
2 Tbsp. extra-virgin olive oil
1/2 lb. crimini mushrooms, thinly sliced
1 tsp. freshly ground black pepper
1/2 cup dry white wine or vermouth
5 oz. baby spinach
6 garlic cloves, thinly sliced
2 Tbsp. unsalted butter
3 cups marinara sauce
1/2 tsp. crushed red pepper flakes
2 cups whole-milk ricotta
3 oz. finely grated Parmesan (about 1 cup), plus more for serving
3 Tbsp. finely chopped oregano, divided

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

Stuffed Vegetarian Shells image

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

Ingredients

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

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