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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 Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: meatless, pasta, stuffed shells, Vegetarian
Servings: 6
Calories: 249kcal

Equipment

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
  • ½ 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!
     

Nutrition

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