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Baked Veggie Shells From

Baked Stuffed Shells

Baked Veggie Shells
Recipe Type: Entrée
Cuisine: Italian
Serves/Yield: 8 servings
  • 1 pound whole-wheat pasta shells (1lb of any GF pasta)
  • 3 cups marinara sauce, homemade or store bought
  • 1¼ cup ricotta cheese (Lifeway Farmer's cheese)
  • ¾ pound fresh mozzarella, cut into small cubes (around 1¼ cups) (veggie or lactose free cheese, I like GoVeggie)
  • 1 carrot, peeled and grated (around 1 cup)
  • 1½ cups raw baby spinach, rinsed, dried and chopped
  • 2 tablespoons parmesan cheese, grated or shredded (0% milkfat)
  • 2 teaspoons olive oil
  • 1 teaspoon plus 2 pinches salt (kosher salt)
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 1 pinch red pepper flakes, optional
  • Butter or cooking spray to grease a 9x13-inch baking dish
  1. Heat the oven to 350°F and lightly grease a 9x13-inch baking dish.
Cook the shells:
  1. Bring a large, lidded pot of water to a boil and add a pinch of salt plus 1 teaspoon of olive oil. Cook the shells according to the directions on the package minus 4 minutes, stirring occasionally, and drain. Place shells back into the pasta pot and pour remaining olive oil over the top. Stir and set aside.
Prepare the filling:
  1. Into a large bowl, place the ricotta cheese, 1 tablespoon of the parmesan cheese, ¾ of the cubed mozzarella cheese, (around 1 cup) the grated carrot, sliced spinach, remaining salt, ground pepper, garlic powder, and red pepper flakes, if using. Mix together. Add the marinara sauce and stir until it is all combined. Taste and adjust spices as desired. Pour the filling over the pasta and stir together well.
Prepare the baking dish:
  1. Pour the pasta and filling mixture into the greased baking dish. Top the pasta with the remaining mozzarella and parmesan cheeses. Cover with tin foil and bake for 25-28 minutes. Uncover and broil on low for 5 minutes, until browned.
  2. Let cool for 5 minutes before slicing and enjoying.


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