Oven Baked Stuffed Shell filled with veggie and low fat cheese makes a perfect any day dish. It’s great for entertaining friends and the leftover would be a great alternative to cold cuts for the lunch!
This is a perfect dish to make which is liked by young and adults. It requires very little planning for making stuffed shells. This dish always turns out good, one of the reason I particularly watch pasta sauce to make sure it remains red and does not turn overly brown, so the taste is just right.
I like this dish in particular, because it is loaded with veggies and with low fat cheese, it is just as healthy as it can be. We like dishes with zesty taste, so I used Classico spicy pepper pasta sauce.
We always make more shells than what we can eat. Typically, there are always few containers of shells in the freezer for lunch or dinner for a busy day. Unlike pizza, reheated shells always taste good.
Consider to have Oven Baked Stuffed Shell on your meal planning list. This dish does not cost much, which your family can enjoy any day of the week.
Recipe for Oven Baked Stuffed Shells
Oven Baked Stuffed Shell
Consider Oven Baked Stuffed Shell filled with veggie and low fat cheese for your family dinner which you all will love!
- 12 Oz. Jumbo Shells
- 2 Tablespoon olive oil
- 4 Cloves garlic minced
- 1 Green bell pepper
- 1 Onion chopped
- 8 Oz. mushroom sliced
- 16 Oz. spinach chopped
- 1/2 Zucchini cubed
- 16 Oz. mozzarella cheese low fat
- 8 Oz. ricotta cheese part skim
- 1/2 tsp. salt
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. Black pepper
- 4 Cups pasta sauce about 32 oz.
- 1/2 tsp. basil
- 1/4 tsp oregano
Boil water on a stove top and add 1 tsp of salt.
Add 1 box (12 oz.) jumbo shells and cook al dente per direction on the box. Once cooked, set aside in a tray to prevent from sticking.
Heat 12 inch deep pan on a stove top and add oil.
Add garlic, bell pepper, onion, mushroom, spinach, and zucchini.
Add salt, pepper and red pepper flakes to your taste.
Cook till it is tender and set veggies aside to cool down.
In a large bowl, combine cooked veggies, 8 oz. ricotta cheese, 8 oz. mozzarella cheese, basil, and oregano. Season the mixture with salt and pepper to taste.
Spread about 8 oz. pasta sauce into 9 x 13 baking dish. Stuff shells with the filling, and place in the baking dish.
Pre heat the oven to 400 degree F.
Cover shells with remainder of pasta sauce and mozzarella cheese.
Cover dish with aluminum foil and bake in the oven for 25 minutes.
Remove foil and bake for additional 10 minutes. Turn off the oven and leave stuffed shells in the oven for about couple of minutes.
Remove shells, garnish with basil, red pepper flakes to individual liking and serve with garlic bread.
Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.
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