Oven Baked Stuffed Shells

Oven Baked Stuffed Shells

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

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 8 people

Calories: 465 kcal

Consider Oven Baked Stuffed Shell filled with veggie and low fat cheese for your family dinner which you all will love!

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Ingredients

• 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

US Customary - Metric

Instructions

Cook Shells:

1. Boil water on a stove top and add 1 tsp of salt.
2. 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.

Prepare Veggies:

1. Heat 12 inch deep pan on a stove top and add oil.
2. Add garlic, bell pepper, onion, mushroom, spinach, and zucchini.
3. Add salt, pepper and red pepper flakes to your taste.
4. Cook till it is tender and set veggies aside to cool down.
5. Prepare Filling:
6. 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.
7. Spread about 8 oz. pasta sauce into 9 x 13 baking dish. Stuff shells with the filling, and place in the baking dish.

Bake Shells:

1. Pre heat the oven to 400 degree F.
2. Cover shells with remainder of pasta sauce and mozzarella cheese.
3. Cover dish with aluminum foil and bake in the oven for 25 minutes.
4. Remove foil and bake for additional 10 minutes. Turn off the oven and leave stuffed shells in the oven for about couple of minutes.
5. Remove shells, garnish with basil, red pepper flakes to individual liking and serve with garlic bread.

Recipe Notes

Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.

Nutrition Facts

Oven Baked Stuffed Shell

Amount Per Serving

Calories 465 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 10g63%

Cholesterol 59mg20%

Sodium 1191mg52%

Potassium 1043mg30%

Carbohydrates 45g15%

Fiber 5g21%

Sugar 8g9%

Protein 25g50%

Vitamin A 6450IU129%

Vitamin C 39.7mg48%

Calcium 434mg43%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.