Vegetarian Pasta Shells
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
|
|
| 1 | pound |
pasta shells, jumbo
for stuffing |
* |
| 1 | tablespoon |
garlic
minced |
|
| ¼ | cup |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| ¼ | cup |
zucchini
sliced |
|
| ¼ | cup |
mushrooms
sliced |
|
| 10 | ounces |
spinach, frozen
|
|
| 1 | large |
eggs
|
|
| 6 | tablespoons |
ricotta cheese
|
|
| 2 | cups |
spaghetti sauce
|
|
| ½ | cup |
mozzarella cheese
|
*
|
| 1 | tablespoon |
Parmesan cheese
grated |
|
| 1 | teaspoon |
nutmeg
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 453.6 | g |
pasta shells, jumbo
for stuffing |
* |
| 15 | ml |
garlic
minced |
|
| 59 | ml |
onions
chopped |
|
| 1 | medium |
green bell peppers
chopped |
|
| 59 | ml |
zucchini
sliced |
|
| 59 | ml |
mushrooms
sliced |
|
| 289 | ml/g |
spinach, frozen
|
|
| 1 | large |
eggs
|
|
| 9E+1 | ml |
ricotta cheese
|
|
| 473 | ml |
spaghetti sauce
|
|
| 118 | ml |
mozzarella cheese
|
*
|
| 15 | ml |
Parmesan cheese
grated |
|
| 5 | ml |
nutmeg
|
|
Directions
Cook pasta shells in boiling water for 15 minutes.
Rinse under cold water and set aside.
The mushrooms, onions, zucchini, and peppers are diced.
Sauté them in olive oil. Season with 1 teaspoon ground nutmeg and 1 tablespoon grated parmesan.
Cool and stir in the defrosted chopped spinach and one beaten egg to bind it.
Blend in 6 tablespoon ricotta. Stuff into the shells.
Pre heat oven to 350℉ (180℃).
In a large casserole dish arrange shells on a bed of spicy tomato sauce.
Bake for 15 minutes.
Remove top with shredded mozzarella cheese and bake 5 minutes more.
Options: You can use 1 lb (14 pieces) manicotti instead of shells.
