"Veg-friendly stuffed shells." — MELEMENT
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1 (12 ounce) box
jumbo pasta shells
1 (12 ounce) package
dry bread crumbs
1/2 (10 ounce) package
frozen chopped spinach, thawed and drained
grated Parmesan cheese
shredded mozzarella cheese
1 (16 ounce) jar
spaghetti sauce, or as needed
I mistakenly added the mozzarella cheese to the filling, but I actually like how that turned out, except that there was none to sprinkle on top. I didn't add an egg, it was fine without. I made it the night before and it needed about an hour in the oven after coming from the refrigerator. The less-picky eaters liked it.
Good when fresh out of the oven, but don't make for good leftovers.
I made just a couple of changes, based on energy level and pantry ingredients! I didn't have any mushrooms so I unfortunately had to leave those out, and instead of cooking the shells first, I added a bit of water to the pan and let them cook in the oven. I tossed in some cottage cheese I needed to use and voile - YUM! I had some leftover filling, but instead of spreading it on top, I saved it and made a sort of casserole with some leftover penne noodles a few days later. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Meat-Free Stuffed Shells
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 161
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These shells are an easy weeknight dinner, and they’re fun to make, too.