Recipe by MELEMENT
"Veg-friendly stuffed shells."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
What's cooking in Dana Point? Connie's "Sure to Fool 'Em" Stuffed Shells.
See how to make a top-rated recipe for cheesy stuffed pasta shells.
These shells are an easy weeknight dinner, and they’re fun to make, too.