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Seasonal Vegetable Stuffed Shells

This dish features large pasta shells filled with a creamy mixture of ricotta, spinach, and colorful seasonal vegetables, baked in a rich marinara sauce. The final dish has a vibrant, cheesy appearance with a bubbling, golden top, and a satisfying tender bite. It combines nostalgic comfort with fresh, lively flavors from the garden.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large pasta shells sturdy variety, cooked al dente
  • 1 cup ricotta cheese or cottage cheese for a different texture
  • 2 cups fresh spinach chopped and excess moisture squeezed out
  • 1 cup diced bell peppers preferably yellow or orange for color
  • 1/2 cup Parmesan cheese grated
  • 2 cups marinara sauce rich and flavorful
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • basil or oregano optional fresh herbs for garnish

Equipment

  • Large pot for boiling pasta
  • Skillet for sautéing vegetables
  • Mixing bowl
  • 9x13 inch baking dish
  • Spoon or piping bag for filling
  • Aluminum foil

Method
 

  1. Bring a large pot of salted water to a boil, then add the pasta shells and cook until just al dente, about 10 minutes. Drain and set aside to cool slightly.
  2. While the pasta cooks, heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 30 seconds. Toss in diced bell peppers and cook until tender and slightly caramelized, about 5 minutes. Remove from heat and let cool.
  3. In a mixing bowl, combine ricotta cheese, chopped spinach (squeezed dry), sautéed peppers, grated Parmesan, salt, and pepper. Mix until smooth and well integrated. This creamy filling is now ready to stuff the shells.
  4. Use a spoon or piping bag to carefully fill each cooked shell with the cheese and vegetable mixture. Place the stuffed shells into a greased 9x13 inch baking dish, fitting them snugly without squishing.
  5. Pour marinara sauce evenly over the filled shells, covering them completely. Cover the dish tightly with aluminum foil to trap moisture and keep everything tender.
  6. Bake in a preheated oven at 180°C/350°F for 25-30 minutes, until bubbling around the edges and the top is slightly golden. Remove foil during the last 5 minutes if you'd like a more browned appearance.
  7. Let the dish rest for 5 minutes after baking. Garnish with fresh herbs like basil or oregano if desired, then serve warm, enjoying the colorful, cheesy goodness.

Notes

Feel free to customize with other seasonal vegetables like zucchini or mushrooms. Using piping bags for filling keeps the process neat and quick. Covering with foil during baking retains moisture, ensuring tender shells and flavorful sauce.