I came across this recipe on pinterest and had to try it. I ABSOLUTELY LOVE THIS DISH. CAN’T WAIT TO MAKE IT AGAIN. Was so delicious and easy to make. And you don’t feel as guilty since there are vegetables in these suckers. They are outta this world good.
- 1 red bell pepper, diced
- 1 eggplant, diced
- 1 zucchini, diced
- olive oil, salt & pepper
- 25 pasta shells (+more)
- 15 oz ricotta cheese
- 1 large egg
- 1.5 cups shredded mozzarella, divided
- 1/4 cup grated Parmesan
- 8 oz frozen spinach, thawed & drained
- 1/4 tsp dried oregano
- pinch nutmeg
- 2.5 cups marinara sauce
Preheat oven to 400 F. Line a large rimmed baking sheet with parchment paper. In a large bowl toss the diced vegetables with 2-3 tbs olive oil and salt & pepper to taste. Roast for 20 minutes, stirring them midway once. Remove from oven and set aside. Lower oven temperature to 350 F.
Cook pasta shells al dente, as per box instructions. Do not overcook as they will break when handling. Remove from boiling water and set aside on cutting board so that they are not touching (prevents sticking together).
In a large bowl, gently combine the ricotta, egg, 1/2 cup of the mozzarella, parmesan, spinach, oregano, nutmeg, salt & pepper to taste and the roasted vegetables.
Pour 1 cup of the marinara into the bottom of a large baking dish and spread out. Stuff each shell with a nice amount of the ricotta veggie mixture and place in baking dish. When done stuffing shells, evenly cover them with the remaining marinara sauce and top with remaining shredded mozzarella.
Cover baking dish with aluminum foil and bake for 25 minutes. Uncover and bake for additional 10-15 minutes.
Great for warming up!
Yields 8 servings
Base recipe courtesy of twopeasandtheirpod.com