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Easy and Healthy Vegetarian Stuffed Pasta Shells Recipe

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This Easy and Healthy Vegetarian Stuffed Pasta Shells recipe features large pasta shells filled with a creamy mixture of mascarpone, red pepper sauce, and wilted spinach, baked in a flavorful tomato herb sauce, topped with melted mozzarella cheese. It’s a satisfying, wholesome vegetarian meal perfect for a family dinner.

Ingredients

For the Pasta Shells:

  • 20 large pasta shells

For the Filling:

  • 250 g (1 cup) tub mascarpone cheese
  • 85 g (⅓ cup) red pepper sauce
  • 300 g (4 cups) fresh spinach, wilted

For the Sauce:

  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 500 g (2 cups) tomato passata
  • 200 ml (1 cup) vegetable stock, made with a stock cube

For the Topping:

  • 175 g (1 ½ cups) shredded mozzarella cheese

Instructions

  1. Preheat the Oven: Preheat your oven to 180ºC (350ºF) to prepare for baking the assembled pasta shells.
  2. Cook the Pasta Shells: Cook the pasta shells according to the package instructions until al dente. Drain them well and set aside to cool, ensuring they are ready to be stuffed without breaking.
  3. Prepare the Spinach: In a pan, bring about 100 ml of water to a boil. Remove from heat, add the fresh spinach, and let it wilt for about one minute. Use a slotted spoon or tongs to remove the spinach from the water, let it cool slightly, and squeeze out any excess water using a paper towel.
  4. Make the Filling: In a small bowl, combine the mascarpone, red pepper sauce, and the wilted spinach thoroughly. Once the pasta shells are cool, carefully stuff each shell with this creamy filling mixture.
  5. Make the Tomato Sauce: In a skillet or saucepan, sweat the diced onion and minced garlic in one tablespoon of olive oil over medium heat until soft and translucent. Add the dried thyme, oregano, and rosemary, stirring well to combine. Pour in the tomato passata and vegetable stock, bring to a simmer, and cook for about 10 minutes until the sauce thickens slightly.
  6. Assemble the Dish: Spoon a layer of the prepared tomato sauce into the bottom of an oven-safe skillet or baking dish. Arrange the stuffed pasta shells neatly on top of the sauce. Sprinkle the shredded mozzarella evenly over the shells. Optionally, garnish with a few thyme leaves for added aroma.
  7. Bake: Place the assembled dish in the preheated oven and bake for approximately 15 minutes, or until the mozzarella cheese is melted and beginning to turn golden brown. Remove from the oven and let it cool slightly before serving.
  8. Serve: Use a spoon to carefully transfer the stuffed pasta shells onto serving plates, ensuring each portion includes plenty of sauce and melted cheese. Enjoy your healthy vegetarian meal!

Notes

  • You can substitute mascarpone with ricotta cheese for a lighter filling.
  • Wilted spinach can be replaced with kale or Swiss chard according to preference.
  • If you prefer a spicier filling, add a pinch of chili flakes to the red pepper sauce mixture.
  • For a gluten-free version, use gluten-free pasta shells.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Make sure to drain and cool the pasta well to prevent the shells from breaking during stuffing.

Find it online: https://deliciousyum.com/easy-and-healthy-vegetarian-stuffed-pasta-shells-recipe/