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Cooking pasta shells might seem straightforward, but it's crucial to get it right to ensure your stuffed shells turn out perfectly. Begin by bringing a large pot of salted water to a rolling boil. Adding salt not only enhances the flavor of the shells but also helps them maintain their shape during cooking.

Savory Roasted Veggie Stuffed Shells

Discover the deliciousness of Savory Roasted Veggie Stuffed Shells, a flavorful vegetarian dish that takes comfort food to a whole new level. Stuffed with a vibrant mix of roasted vegetables, creamy cheeses, and aromatic herbs, these hearty pasta shells are perfect for family dinners or meal prep. Packed with nutrients from ingredients like spinach, bell peppers, and mushrooms, this dish is not only tasty but also nourishing. Try it for a satisfying meal that everyone will love!
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Ingredients
  

20 jumbo pasta shells

2 cups spinach, chopped

1 red bell pepper, diced

1 zucchini, diced

1 cup mushrooms, chopped

1 medium onion, diced

3 cloves garlic, minced

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

½ cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups marinara sauce (store-bought or homemade)

Olive oil for drizzling

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Roast the Vegetables:

      - On a large baking sheet, combine diced red bell pepper, zucchini, mushrooms, and onion. Toss with olive oil, garlic, oregano, basil, salt, and pepper.

        - Spread the veggies in a single layer and roast for 20-25 minutes until tender and slightly caramelized. Remove from oven and let cool slightly.

          Cook the Shells:

            - While the veggies are roasting, cook the jumbo pasta shells in a large pot of salted boiling water according to package instructions. Drain and rinse under cold water to stop the cooking process.

              Prepare the Filling:

                - In a large bowl, combine the roasted vegetables, chopped spinach, ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well to combine and check for seasoning, adding more salt and pepper if needed.

                  Stuff the Shells:

                    - Gently fill each pasta shell with the veggie and cheese mixture, ensuring they are generously filled but not overstuffed.

                      Assemble the Dish:

                        - In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Arrange the stuffed shells in a single layer over the sauce. Pour the remaining marinara sauce over the stuffed shells.

                          Add Toppings:

                            - Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the shells.

                              Bake:

                                - Cover the baking dish with aluminum foil (to prevent the cheese from browning too quickly) and bake in the preheated oven for 25 minutes. Remove the foil and continue to bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                                  Serve:

                                    - Allow the stuffed shells to cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

                                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings