Wednesday, August 3, 2016

Vegetable Stuffed Shells Pasta

Vegetable Stuffed Shells Pasta

One of my favorite freezer-friendly meals is these Vegetable Stuffed Shells-Pasta. Great flavor and very easy to make! Vegetable Stuffed Shells-pasta with vegetables, tomato sauce and lots of cheese! What a tasty way to eat and disguise vegetables for those who might be picky. I love these stuffed shells because they are loaded with lots of veggies! I like to use whatever veggies I have in the fridge.


  • 25 jumbo pasta shells
  • 1 tablespoon of olive oil
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 3 large carrots, shredded
  • 1 medium zucchini, shredded
  • 1 red bell pepper, diced
  • 1 small eggplant, diced
  • 1 package frozen chopped spinach, thawed and well-drained
  • 3 cups of tomato sauce
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • Salt and pepper, to taste
  • 1/4 teaspoon dried basil
  • Pinch of nutmeg
  • Chopped fresh basil, for garnish


Cook pasta shells according to the package instructions, drain and rinse well with cold water. Place the shells on a large plate so they are not touching. This will prevent them from sticking together. Set aside.

Add olive oil in a large skillet over medium-high heat and saute onion, garlic, carrots, red bell pepper, eggplant and zucchini until tender, about 7 minutes. Stir in spinach and saute an additional minute until all combined and transfer spinach mixture into a large bowl.

Preheat oven to 200 °C. Meanwhile, in a large bowl with spinach mixture add egg, 1/2 cup of the mozzarella cheese, Parmesan cheese, nutmeg, and basil. Season with salt and black pepper, to taste and mix until completely combined.

Pour 1 cup of the tomato sauce into the bottom of medium baking dish then fill each shell with 2 tablespoons of veggie mixture, and place in the baking dish.

Cover shells with the remaining sauce and sprinkle remaining mozzarella cheese over the top. Bake until the top begins to brown and the sauce begins the bubble, about 25 minutes. Garnish with fresh basil and serve warm.

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