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Stuffed Vegetarian Shells Recipe

Stuffed Vegetarian Shells Recipe photo by Taste of Home

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When my aunt first told me about these shells, they sounded like a lot of work--but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin of Salt Lake, Utah

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Stuffed Vegetarian Shells Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 egg whites
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 jar (26 ounces) meatless spaghetti sauce
2 tablespoons shredded Parmesan cheese

Directions

Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water.
Spread half of the spaghetti sauce into 13-in. x 9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells.
Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until heat through. Yield: 8 servings.

Nutritional Analysis: One serving (3 stuffed shells) equals 296 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 640 mg sodium, 37 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1-1/2 starch.

Originally published as Stuffed Vegetarian Shells in Light & Tasty June/July 2004, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Stuffed Vegetarian Shells

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Reviewed on Jun. 06, 2011 by bereitbach

These shells were excellent. I used fresh broccoli instead frozen and simply cooked and drained the broccoli before adding it to the ricotta cheese. My young son really loved this.

Reviewed on Jan. 30, 2011 by rkj620

I'm a beginner at cooking and this was pretty easy. Everyone liked the recipe.

Reviewed on Aug. 15, 2010 by njgigi

I have been making these shells for over 50 years. They are a Holiday staple and are always asked for. The best part is, they can be made ahead and frozen until needed. You can take out 3 or 30. Voila, super dinner.