So, I found this recipe that was lactose free – however – it was full of tofu. I like to try new things, but honestly, that’s one ingredient I would buy once and NEVER, ever use again. So, I adapted it to fit things I had in my fridge. The best part? As we were eating it, my husband asked what kind of meat was in it. When I told him there was no meat, he was so impressed! Then, when I explained how to make it, he told me it was easy enough that he was excited to try and make it! So, if that doesn’t sell you on these babies – maybe that they are LOADED with veggies and good for you will! 😉
Serves: 4-6
These shells are LOADED with veggies! Plus, my husband couldn't even tell there wasn't any meat in them!! 🙂
20 minPrep Time
30 minCook Time
50 minTotal Time
Save RecipeIngredients
- 6 oz of jumbo pasta shells
- 8 oz mushrooms, diced
- 1 medium white onion, diced
- 1 tablespoon olive oil
- 1 cup frozen chopped spinach, thawed and drained
- 1/2 cup olives, diced
- 1 cup mozzarella cheese
- 1 24 oz can pasta sauce
Instructions
- Cook pasta according to package directions.
- While pasta is cooking, saute mushrooms and onions in olive oil until tender.
- Remove mushrooms and onions from heat, then add the spinach, olives, and mozzarella. Mix until completely combined.
- Preheat oven to 375 degrees.
- Pour 1/2 the pasta sauce in the bottom of a 9x13" pan.
- Stuff each shell with a portion of the mushroom and spinach mixture.
- Place the shells in the 9x13" pan, and then top with the rest of the pasta sauce. Cover and bake for 25 minutes.
- Remove from oven, uncover, then return to oven for another 5 minutes until it starts to bubble.
- Serve warm.
Notes
I was able to fill about 20 shells really full of the mixture. You could use less filling and fill more shells if you want!
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