Roasted Vegetable Stuffed Shells

There’s something magical about the combination of flavors in Roasted Vegetable Stuffed Shells. Imagine coming home after a long day and pulling a delicious, cheesy dish from the oven. The warmth of roasted vegetables and creamy ricotta brings comfort like no other. I remember the first time I made these; the aromas filled my kitchen, and I couldn’t wait to dig in. Each shell is packed with a medley of vibrant vegetables, making this dish not just hearty, but also a feast for the eyes. Whether you’re serving it at a family gathering or enjoying a quiet dinner at home, this recipe is bound to impress. Plus, it’s a great way to sneak in some veggies!

Roasted Vegetable Stuffed Shells Ingredients

When it comes to the ingredients for Roasted Vegetable Stuffed Shells, each one plays an important role in creating a balanced and flavorful dish. The key players are the fresh vegetables and creamy cheeses, which blend beautifully together. Here’s what you’ll need:

• 1 red bell pepper, diced – Adds sweetness and color to the filling.
• 1 small eggplant, diced – Provides a meaty texture and absorbs flavors well.
• 1 small zucchini, diced – Contributes moisture and lightness.
• 1 tablespoon olive oil – Enhances flavor and helps in roasting.
• Salt and black pepper to taste – Essential seasonings to bring out the flavors.
• 21 jumbo pasta shells – The vessel for all the delicious filling.
• 15 oz ricotta cheese – Creamy and rich, it forms the base of the stuffing.
• 1 large egg – Binds the filling together.
• 1.5 cups shredded mozzarella cheese, divided – Melts beautifully and adds a gooey texture.
• 1/4 cup grated Parmesan cheese – Introduces a nutty flavor.
• 1/2 cup frozen chopped spinach, thawed and drained – Adds nutrients and a pop of color.
• 1/4 teaspoon dried basil – Infuses a lovely herbaceous note.
• 1/4 teaspoon dried oregano – Complements the ricotta filling with its fragrant aroma.
• Pinch of nutmeg – Adds warmth and complexity.
• 2.5 cups marinara sauce – A tangy base that brings everything together.
• Chopped fresh basil for garnish, if desired – Freshens up the dish before serving.

How to Make Roasted Vegetable Stuffed Shells

Making Roasted Vegetable Stuffed Shells is truly rewarding, and the steps are simple. First, preheat your oven and prepare the vegetables, then mix the cheese filling. Here’s how to create this delicious dish step-by-step:

1. Preheat your oven to 400 degrees F. While it’s heating, take the diced red bell pepper, eggplant, and zucchini and spread them on a large baking dish. Drizzle with olive oil and sprinkle with salt and black pepper.
2. Roast the vegetables for about 20 minutes, or until they’re tender and lightly caramelized, stirring once. When done, remove them from the oven and set aside. Lower the oven temperature to 350 degrees F.
3. Cook the jumbo pasta shells according to the package directions until they’re al dente. Once cooked, drain them and place them on a large plate or cutting board. This step is crucial to prevent them from sticking together.
4. In a large mixing bowl, stir together the ricotta cheese, egg, ½ cup of mozzarella cheese, Parmesan cheese, thawed spinach, roasted vegetables, basil, and oregano. Season the mixture with salt and black pepper to taste.
5. Pour 1 cup of marinara sauce into the bottom of a 9 x 13 baking dish. Stuff each pasta shell generously with the roasted vegetable ricotta mixture and place them carefully in the baking dish.
6. Cover the stuffed shells with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese over the top. This will create a deliciously gooey topping.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and continue baking until the top is golden brown and the sauce bubbles, which should take another 10 to 15 minutes.
8. Once it’s done, garnish with fresh basil if desired, and serve warm. You’ll be amazed at how delightful this dish looks and smells!
9. For easier filling, you can fill a gallon ziplock bag with the roasted veggie ricotta filling and cut a corner off the bag. This method allows you to pipe the filling into the shells easily.
10. The stuffed shells freeze wonderfully. I recommend baking the pan, letting them cool, and then placing them in a freezer container. Reheat them when you’re ready to enjoy!

Expert Tips about Roasted Vegetable Stuffed Shells

Creating the perfect Roasted Vegetable Stuffed Shells is all about technique and ensuring you get everything just right. Here are some expert tips to help you succeed:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Freezing: You can freeze the stuffed shells either before or after baking. Ensure they are tightly covered to avoid freezer burn.
• Pairing: Serve with a light salad or garlic bread to balance the richness of the cheesy filling.
• Variations: Feel free to swap in different vegetables like mushrooms or spinach to customize the filling to your taste.
• Testing doneness: Use a fork to check that the filling is heated through and the cheese is bubbly before serving.

How to Serve Roasted Vegetable Stuffed Shells

When it comes to serving your Roasted Vegetable Stuffed Shells, there are plenty of delightful options to elevate your meal. Consider these serving ideas:

• With a fresh salad: A crisp green salad with a light vinaigrette complements the richness of the stuffed shells perfectly.
• Garlic bread: Serve with warm garlic bread for a comforting and hearty meal.
• Seasonal vegetables: Roasted or steamed vegetables on the side can add color and nutrition to your plate.
• For gatherings: These stuffed shells make a fantastic dish for potlucks or family gatherings. They’re easy to transport and serve!
• As a main course: The stuffed shells can stand alone as a filling main dish, perfect for dinner parties or special occasions.
• Leftover lunches: The next day, enjoy the leftovers as a quick and satisfying lunch option.

FAQ

Conclusion

The Roasted Vegetable Stuffed Shells truly embody the essence of comfort food, combining creamy textures and vibrant flavors in every bite. I encourage you to give this recipe a try, whether for a family dinner or a special occasion. You won’t regret making this delicious dish that warms the heart and satisfies the palate.

Roasted Vegetable Stuffed Shells

The ultimate comfort food awaits! Roasted Vegetable Stuffed Shells are creamy, cheesy, and packed with vibrant veggies. This easy weeknight dinner is not only delicious but also a great way to sneak in some healthy ingredients. Perfect for gatherings or a cozy night in, you'll want to make this tonight!

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 red bell pepper
• 1 small eggplant
• 1 small zucchini
• 1 tablespoon olive oil
• Salt and black pepper to taste
• 21 jumbo pasta shells we use DeLallo and I always cook a few extra in case they break
• 15 oz ricotta cheese
• 1 large egg
• 1.5 cups shredded mozzarella cheese divided
• 1/4 cup grated Parmesan cheese
• 1/2 cup frozen chopped spinach thawed and drained
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Pinch of nutmeg
• Salt and black pepper to taste
• 2.5 cups marinara sauce
• Chopped fresh basil for garnish, if desired

Equipment

• Grater
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Cutting Board
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 400 degrees F. While it's heating, take the diced red bell pepper, eggplant, and zucchini and spread them on a large baking dish. Drizzle with olive oil and sprinkle with salt and black pepper.
2. Roast the vegetables for about 20 minutes, or until they’re tender and lightly caramelized, stirring once. When done, remove them from the oven and set aside. Lower the oven temperature to 350 degrees F.
3. Cook the jumbo pasta shells according to the package directions until they’re al dente. Once cooked, drain them and place them on a large plate or cutting board. This step is crucial to prevent them from sticking together.
4. In a large mixing bowl, stir together the ricotta cheese, egg, ½ cup of mozzarella cheese, Parmesan cheese, thawed spinach, roasted vegetables, basil, and oregano. Season the mixture with salt and black pepper to taste.
5. Pour 1 cup of marinara sauce into the bottom of a 9 x 13 baking dish. Stuff each pasta shell generously with the roasted vegetable ricotta mixture and place them carefully in the baking dish.
6. Cover the stuffed shells with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese over the top. This will create a deliciously gooey topping.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. After that, remove the foil and continue baking until the top is golden brown and the sauce bubbles, which should take another 10 to 15 minutes.
8. Once it’s done, garnish with fresh basil if desired, and serve warm. You’ll be amazed at how delightful this dish looks and smells!
9. For easier filling, you can fill a gallon ziplock bag with the roasted veggie ricotta filling and cut a corner off the bag. This method allows you to pipe the filling into the shells easily.
10. The stuffed shells freeze wonderfully. I recommend baking the pan, letting them cool, and then placing them in a freezer container. Reheat them when you're ready to enjoy!

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
• Tip 2: You can freeze the stuffed shells either before or after baking. Ensure they are tightly covered to avoid freezer burn.
• Tip 3: Serve with a light salad or garlic bread to balance the richness of the cheesy filling.
• Tip 4: Feel free to swap in different vegetables like mushrooms or spinach to customize the filling to your taste.
• Tip 5: Use a fork to check that the filling is heated through and the cheese is bubbly before serving.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.