Cheddar Vegetable Stuffed Shells
Cheddar Vegetable Stuffed Shells are a delightful twist on classic comfort food, combining hearty jumbo pasta shells with a creamy, flavor-packed filling of ricotta, cheddar cheese, and vibrant vegetables like zucchini, shredded carrot, and baby spinach. Perfectly seasoned with garlic, onion powder, and Italian herbs, these stuffed shells are baked to perfection in marinara sauce and topped with a golden blanket of melted cheddar and Parmesan. Quick and easy to prepare, this vegetarian dinner is as nutritious as it is indulgent, making it an excellent option for weeknight meals or entertaining guests. Serve warm, garnished with fresh parsley, and watch it become a family favorite!
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Recipe Information
Ingredients
- 20 pieces Jumbo pasta shells
- 2 cups Cheddar cheese
- 1 cup Ricotta cheese
- 1 medium Zucchini, finely diced
- 1 large Carrot, finely shredded
- 2 cups Baby spinach, chopped
- 1 large Egg
- 3 cups Marinara sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried Italian seasoning
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to the package instructions until al dente. Drain and rinse with cool water to stop the cooking process. Set aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup of cheddar cheese, zucchini, shredded carrot, chopped spinach, egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix well to create the stuffing mixture.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Using a small spoon, fill each cooked pasta shell with the vegetable and cheese mixture. Place the stuffed shells in the prepared baking dish, open side up.
Pour the remaining marinara sauce evenly over the stuffed shells. Sprinkle the remaining 1 cup of cheddar cheese and Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Uncover and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
2065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.6 g | 161% | |
| Saturated Fat | 66.1 g | 330% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 598 mg | 199% | |
| Sodium | 5189 mg | 226% | |
| Total Carbohydrate | 122.8 g | 45% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 26.2 g | ||
| Protein | 116.4 g | 233% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2703 mg | 208% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2594 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
