Vegetable and Three-Cheese Stuffed Shells Recipe

By dmg9548

Ingredients

• 16 jumbo shells (from a 12-oz 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

Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.

Spread the sauce onto the bottom of a large broiler-proof baking dish.

Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the 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.

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.

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.