Stuffed Vegetarian Shells Recipe

4.5 4 6
Stuffed Vegetarian Shells Recipe
Stuffed Vegetarian Shells Recipe photo by Taste of Home
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Stuffed Vegetarian Shells Recipe

Read Reviews
4.5 4 6
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

Nutritional Facts

3 each: 296 calories, 9g fat (5g saturated fat), 29mg cholesterol, 640mg sodium, 37g carbohydrate (0 sugars, 4g fiber), 17g protein. Diabetic Exchanges: 3 vegetable, 2 lean meat, 1-1/2 starch.

  • 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
  1. 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.
  2. 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.
  3. Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5 minutes longer or until heat through. Yield: 8 servings.
Originally published as Stuffed Vegetarian Shells in Light & Tasty June/July 2004, p39

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Reviews forStuffed Vegetarian Shells

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danielleylee User ID: 4484886 141990
Reviewed Apr. 11, 2014

"I cut this recipe in half and baked in a 8 by 8 dish. I also used reduced fat cottage cheese and half fat free ricotta. You will not even miss the meat! Homemade sauce makes them even tastier."

MY REVIEW
bereitbach User ID: 4958434 142801
Reviewed Jun. 6, 2011

"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."

MY REVIEW
rkj620 User ID: 5722215 59357
Reviewed Jan. 30, 2011

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

MY REVIEW
njgigi User ID: 1582281 63481
Reviewed Aug. 15, 2010

"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."

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