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! ๐Ÿ˜‰

Serves: 4-6

Veggie Stuffed Shells

These shells are LOADED with veggies! Plus, my husband couldn't even tell there wasn't any meat in them!! ๐Ÿ™‚

20 minPrep Time

30 minCook Time

50 minTotal Time

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  • 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


  1. Cook pasta according to package directions.
  2. While pasta is cooking, saute mushrooms and onions in olive oil until tender.
  3. Remove mushrooms and onions from heat, then add the spinach, olives, and mozzarella. Mix until completely combined.
  4. Preheat oven to 375 degrees.
  5. Pour 1/2 the pasta sauce in the bottom of a 9x13" pan.
  6. Stuff each shell with a portion of the mushroom and spinach mixture.
  7. Place the shells in the 9x13" pan, and then top with the rest of the pasta sauce. Cover and bake for 25 minutes.
  8. Remove from oven, uncover, then return to oven for another 5 minutes until it starts to bubble.
  9. Serve warm.


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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