Stuffed Shells Primavera
Submitted by mek519
Jumbo pasta shells packed with ricotta, mozzarella, broccoli, zucchini, mushrooms, and fresh basil, baked in chunky spaghetti sauce until bubbly. Vegetarian comfort food.
YIELD
6 servingsPREP
35 minCOOK
55 minREADY
90 minStuffed shells meet spring vegetables in this Italian-American classic that’s practically a hug on a plate.
Jumbo pasta shells get loaded with a creamy blend of ricotta, mozzarella, and Parmesan spiked with fresh basil and a whisper of nutmeg. Sauteed broccoli, shredded zucchini, mushrooms, carrots, and onion fold right into that cheesy filling, giving every shell a garden’s worth of goodness.
Nestled into a bed of chunky spaghetti sauce and baked until golden and bubbly, this is the kind of dish that feeds a crowd and has everyone scraping the pan for one more shell.
Pro Tips
- Slightly undercook the jumbo shells so they hold their shape during baking. They’ll finish cooking in the sauce.
- Shred the zucchini and squeeze out excess moisture with a clean towel. Watery zucchini makes soggy filling.
- Cover for the first 45 minutes so the cheese melts and the sauce steams through, then uncover for the last 10 to get those crispy, golden edges on top.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large skillet, sauté broccoli, zucchini, mushrooms, onion and carrots in butter until vegetables are tender.
Season with nutmeg, salt and pepper.
In a large bowl, thoroughly combine ricotta cheese, mozzarella cheese, egg, parmesan cheese and basil.
Add sautéed vegetables; stir to mix well.
Spoon 1 cup spaghetti sauce evenly in a 13×9” baking dish .
Fix shells with vegetable-cheese mixture.
Arrange in baking dish. Spoon remaining sauce over shells. Bake covered, 45 minutes. Bake uncovered, 10 minutes or until bubbly.
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