This Stuffed Shells Primavera is a comforting and vibrant vegetarian main course that brings the freshness of spring to your dinner table. The jumbo pasta shells are generously filled with a luscious blend of ricotta, mozzarella, and parmesan cheeses, mixed with tender sautéed zucchini, carrots, onions, broccoli, and mushrooms. A hint of nutmeg and fresh basil elevates the flavor profile, creating a harmonious balance between the creamy filling and the robust spaghetti sauce. Baked until golden and bubbly, this dish offers a satisfying texture and rich taste that appeals to the whole family. It is perfect for weeknight dinners, potlucks, or when you crave a warm, homemade Italian meal. Simple to assemble yet impressive in presentation, it is a recipe you will return to time and again.
Stuffed Shells Primavera
Description
This Stuffed Shells Primavera is a comforting and vibrant vegetarian main course that brings the freshness of spring to your dinner table. The jumbo pasta shells are generously filled with a luscious blend of ricotta, mozzarella, and parmesan cheeses, mixed with tender saut&# 195;©ed zucchini, carrots, onions, broccoli, and mushrooms. A hint of nutmeg and fresh basil elevates the flavor profile, creating a harmonious balance between the creamy filling and the robust spaghetti sauce. Baked until golden and bubbly, this dish offers a satisfying texture and rich taste that appeals to the whole family. It is perfect for weeknight dinners, potlucks, or when you crave a warm, homemade Italian meal. Simple to assemble yet impressive in presentation, it is a recipe you will return to time and again.Directions
-
Preheat oven to 350°F (175°C).
-
Cook jumbo pasta shells according to package directions until al dente. Drain well and set aside to cool slightly.
-
In a large skillet, melt butter over medium heat. Add chopped onion, carrots, broccoli, zucchini, and mushrooms. Sauté for 5-7 minutes until vegetables are tender but still crisp.
-
Season the vegetables with a pinch of nutmeg, salt, and pepper to taste. Remove from heat and let cool slightly.
-
In a large mixing bowl, combine ricotta cheese, mozzarella cheese, grated parmesan, beaten egg, and chopped fresh basil. Mix thoroughly until smooth.
-
Add the sautéed vegetable mixture to the cheese mixture and stir until evenly combined.
-
Spread 1 cup of spaghetti sauce evenly across the bottom of a 13x9-inch baking dish.
-
Spoon approximately 2-3 tablespoons of the vegetable-cheese filling into each cooked pasta shell. Be careful not to overfill.
-
Arrange the stuffed shells in the baking dish in a single layer.
-
Spoon the remaining spaghetti sauce over the stuffed shells, ensuring they are well-coated.
-
Cover the baking dish tightly with aluminum foil. Bake for 45 minutes.
-
Remove the foil and bake for an additional 10 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
-
Let the dish rest for 5-10 minutes before serving to allow the shells to set.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 953.4kcal
- % Daily Value *
- Total Fat 62.1g96%
- Saturated Fat 35.0g175%
- Cholesterol 178.0mg60%
- Sodium 1200.0mg50%
- Total Carbohydrate 49.1g17%
- Dietary Fiber 11.7g47%
- Sugars 12.8g
- Protein 54.7g110%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
