Veggie Stuffed Shells

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Published: January 27, 2015Updated: May 10, 2021Author: Steph Loaiza
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Veggie Stuffed Shells

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! 馃槈

Serves: 6

Veggie Stuffed Shells Recipe

These shells are LOADED with veggies! Plus, my husband couldn't even tell there wasn't any meat in them!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
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Ingredients

  • 6 ounces jumbo pasta shells
  • 8 ounces mushrooms diced
  • 1 medium white onion diced
  • 1 Tablespoon olive oil
  • 1 cup frozen chopped spinach thawed and drained
  • 陆 cup olives diced
  • 1 cup mozzarella cheese
  • 24 ounces pasta sauce 1 jar

Instructions

  • These shells are LOADED with veggies! Plus, my husband couldn't even tell there wasn't any meat in them!
  • 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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Nutrition

Calories: 249 kcal 路 Carbohydrates: 32 g 路 Protein: 12 g 路 Fat: 9 g 路 Saturated Fat: 3 g 路 Cholesterol: 15 mg 路 Sodium: 910 mg 路 Potassium: 694 mg 路 Fiber: 4 g 路 Sugar: 8 g 路 Vitamin A: 3711 IU 路 Vitamin C: 12 mg 路 Calcium: 160 mg 路 Iron: 2 mg

Equipment

  • large pot
  • Skillet
  • 9x13-inch Baking Pan

Recipe Details

Course: Main Course
Cuisine: American

veggie-stuffed-shells-2

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  1. Lynn Mosher says:
    January 27, 2015
    These look yummy. One question: did you use black or green olives?
    Reply
    • Cyd says:
      February 11, 2015
      We used black olives, but either will work fine.
      Reply
  2. sylvie says:
    January 29, 2015
    What class ! But it must be a long work to stuff all of these shells or may be you have a trick to stuff shells quickly? My 25 son needs about 40 shells like these... : )
    Reply
  3. Katherines Corner says:
    January 30, 2015
    Yum. I invite you to share at my Thursday hop ( you can link up through Sat midnight) xo
    Reply
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