Stuffed Vegetarian Shells

Name: Stuffed Vegetarian Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 24 uncooked jumbo pasta shells; 1 carton (15 ounces) part-skim ricotta cheese; 3 cups frozen chopped broccoli, thawed and drained; 1 cup shredded part-skim mozzarella cheese; 2 large 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

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, Salt Lake, Utah

Ingredients

24 uncooked jumbo pasta shells
1 carton (15 ounces) part-skim ricotta cheese
3 cups frozen chopped broccoli, thawed and drained
1 cup shredded part-skim mozzarella cheese
2 large 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 13x9-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.

Nutrition Facts

3 stuffed shells: 279 calories, 8g fat (5g saturated fat), 26mg cholesterol, 725mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat.

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

Reviews

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Average Rating:

PrplMonky5

Jul 31, 2018

This was super simple and very yummy! I cut the recipe in half for just my husband and I. I used about 1.5C of leftover steamed broccoli, which I then chopped up. I subbed in small curd cottage cheese for the ricotta. I found that it fit more like 10 shells, not 12. I put the shells in an 8x8 dish, baked for about 23 minutes. I added as much shredded parm as I wanted, then put back in for 4 minutes. I felt that the amount of sauce could have been cut back a bit, maybe more like 5 ounces on the bottom and 5 on top (I had used a fire-roasted tomato pasta sauce). Overall, a great vegetarian meal I'll make again!
danielleylee

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.
bereitbach

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.
rkj620

Jan 30, 2011

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

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.