Veggie Pasta Shells Oamc
Transform your weeknight dinners with these delightful Veggie Pasta Shells OAMC, a freezer-friendly, family-approved recipe that’s as nutritious as it is delicious. Stuffed with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, and packed with fresh spinach, carrots, and zucchini, these jumbo pasta shells are a veggie lover's dream. Seasoned with garlic, Italian herbs, and a touch of salt and pepper, the filling strikes the perfect balance of flavor and texture. Topped with marinara sauce and gooey melted mozzarella, this baked pasta dish can be prepared ahead of time and frozen, making it a fantastic option for busy nights or meal prep enthusiasts. Ready in just an hour, this comforting vegetarian main dish serves up restaurant-quality flavor from the comfort of your kitchen.
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Recipe Information
Ingredients
- 24 pieces jumbo pasta shells
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 2 cups fresh spinach, chopped
- 0.5 cups shredded carrots
- 1 medium zucchini, grated
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups marinara sauce
Instructions
Boil the jumbo pasta shells in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan, chopped spinach, shredded carrots, grated zucchini, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Stuff each cooked pasta shell with the veggie and cheese mixture, approximately 1-2 tablespoons of filling per shell.
Arrange the stuffed shells in the prepared baking dish. Once all the shells are arranged, pour the remaining marinara sauce over the top, ensuring all shells are covered.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
Cover the dish tightly with aluminum foil. At this point, you can either bake immediately or freeze for future use.
To Bake Now: Preheat the oven to 375°F (190°C). Bake covered for 25 minutes, then uncover and bake for another 5 minutes until the cheese is melted and bubbly.
To Freeze for Later: Cover the dish with an additional layer of aluminum foil to prevent freezer burn. Label and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, or bake from frozen at 375°F (190°C) for 50-60 minutes, removing the foil for the last 10 minutes.
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.6 g | 156% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 5558 mg | 242% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 24.4 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3930 mg | 302% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1968 mg | 42% | |
*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.
