Veggie Pasta Shells Oamc

Transform your weeknight dinners with these delightful Veggie Pasta Shells OAMC, a freezer-friendly, family-approved recipe that’s as nutritious as it is delicious. Stuffed with a creamy blend of ricotta, mozzarella, and Parmesan cheeses, and packed with fresh spinach, carrots, and zucchini, these jumbo pasta shells are a veggie lover's dream. Seasoned with garlic, Italian herbs, and a touch of salt and pepper, the filling strikes the perfect balance of flavor and texture. Topped with marinara sauce and gooey melted mozzarella, this baked pasta dish can be prepared ahead of time and frozen, making it a fantastic option for busy nights or meal prep enthusiasts. Ready in just an hour, this comforting vegetarian main dish serves up restaurant-quality flavor from the comfort of your kitchen.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 24 pieces jumbo pasta shells
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 0.5 cups grated Parmesan cheese
• 2 cups fresh spinach, chopped
• 0.5 cups shredded carrots
• 1 medium zucchini, grated
• 1 large egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 cups marinara sauce

Directions

Step 1

Boil the jumbo pasta shells in a large pot of salted water according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

Step 2

In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan, chopped spinach, shredded carrots, grated zucchini, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until well combined.

Step 3

Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.

Step 4

Stuff each cooked pasta shell with the veggie and cheese mixture, approximately 1-2 tablespoons of filling per shell.

Step 5

Arrange the stuffed shells in the prepared baking dish. Once all the shells are arranged, pour the remaining marinara sauce over the top, ensuring all shells are covered.

Step 6

Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.

Step 7

Cover the dish tightly with aluminum foil. At this point, you can either bake immediately or freeze for future use.

Step 8

To Bake Now: Preheat the oven to 375°F (190°C). Bake covered for 25 minutes, then uncover and bake for another 5 minutes until the cheese is melted and bubbly.

Step 9

To Freeze for Later: Cover the dish with an additional layer of aluminum foil to prevent freezer burn. Label and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed, or bake from frozen at 375°F (190°C) for 50-60 minutes, removing the foil for the last 10 minutes.

Nutrition Facts

Serving size	(1999.1g)

Amount per serving	% Daily Value*
Calories	2043.2

Total Fat 121.6g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 2.0g
Cholesterol 681.7mg	0%
Sodium 5558.2mg	0%
Total Carbohydrate 115.7g	0%
Dietary Fiber 14.9g	0%
Total Sugars 24.4g
Protein 137.7g	0%

Vitamin D 53.8IU	0%
Calcium 3930.0mg	0%
Iron 10.2mg	0%
Potassium 1967.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 26.1%

Carbs: 22.0%