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Vegetable and three-cheese Stuffed Shells

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Vegetable and three-cheese Stuffed Shells 0 Picture

Ingredients

  • 16 jumbo shells (from a 12-ox box)
  • 2 cups marinara sauce
  • 1 10-oz pkg frozen leaf spinach, thawed
  • 1/2 16-oz pkg frozen broccoli florets, thawed
  • 1 15-oz container part-skim ricotta
  • 2 oz. Parmesan, grated (about 1/2 cup)
  • 4 oz part-skim mozzarella, grated (about 1 cup)
  • Kosher salt and pepper
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 small head romaine lettuce, torn
  • 1 seedless cucumber, thinly sliced
  • 1/2 small red onion, thinly sliced

Details

Servings 4
Preparation time 30mins
Cooking time 75mins

Preparation

Step 1

1. Heat oven to 400. cook the pasta according to package directions. Drain and rinse under cold water to cool.
2. Spread the sauce onto the bottom of a large broiler- proof baking dish.
3. Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add to the bowl. Stir in the ricotta, parmesan, 1/2 cup of mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.
4. Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase heat to broil. Broil the shells until the cheese begins to brown, 2 to 3 minutes.
5. Meanwhile, in a large bowl, whisk together the oil, vinegar, and 1/4 tsp each salt and pepper. Toss with the lettuce, cucumber and onion. Serve with the shells.

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