Stuffed Shells


It’s Thanksgiving week, let me make your life easier by adding Veggie Stuffed shells to the menu! I’m using my Rubbermaid Brilliance Glass to bake and store these stuffed shells. Since the containers are oven, freezer, and dishwasher safe. Make these shells upto 2-3 days in advance and bake when you are ready to serve. You can also make these a month in advance and freeze it before baking. Thaw it and bake whenever you are ready to eat. 

Stuffed shells are filled with tons and tons of veggies, and flavor. They are easy to make and it’s easy to travel with. You make the stuffed shells for a potluck, holiday party, work party, dinner party, anytime you really want. You can always freeze the leftovers. The serving size is quite large, you can upto 8 servings out of this! We love this in our house as a Thanksgiving main and it’s perfect for a vegetarian Thanksgiving or the veggie folks! I hope you enjoy it as much as we do. 
Here is the link for the Brilliance Glass containers, I HIGHLY recommend them. They have a stackable design, leakproof lids, and on top of that they are oven, dishwasher and freezer-safe!!

Stay happy, stay hungry!


Prep time: 10 minutesCook time: minutesTotal time: 25 minutesMakes: 5-6 servings

Ingredients:

  • 1 box Jumbo stuffed shells, cooked according to packaged directions.
  • 1 cup mozzarella cheese 

Filling:

  • 32 oz. ricotta cheese
  • 1 onion, chopped 
  • 1 zucchini, chopped 
  • 1 bell pepper, chopped 
  • ½ cup peas
  • 5-6 garlic cloves, chopped
  • 1 jalapeno, chopped
  • ½ cup frozen or fresh peas
  • 2-3 cups spinach, chopped 
  • 1 tsp dried Oregano
  • 2 tsp dried basil
  • 1 tbsp red crushed pepper 
  • Salt to taste
  • Black pepper to taste 
  • Bomba sauce or calabrian chili paste (optional)

Sauce:

  • 32 oz. of your  marinara  favorite bottled marinara
  • 3-4 garlic cloves, shredded
  • 1 tsp dried oregano
  • 1 tbsp red crushed pepper 
  • 1 tsp sugar 
  • Salt to taste
  • Black pepper to taste

Directions:

  1. Preheat the oven to 400 degrees.

  2. In a pan, heat some olive oil, add in onions, saute for a few minutes, then add in garlic, cook for another 1-2 minutes or until fragrant.

  3. Add jalapeno, bell pepper, zucchini, and peas. Cook for 3-4 minutes. Then add the spinach.

  4. Add in oregano, red crushed pepper, salt, and black pepper. Mix well and turn off the heat.

    Let the veggies cool for 5-10 minutes.

  5. In a bowl add in ricotta, bomba sauce (if using), add the cooked veggies,  and mix until everything is incorporated.

  6. For the sauce: heat a pan and add marinara sauce, garlic cloves, oregano, crushed pepper, sugar, salt, and black pepper.

    Cook for 5 minutes and turn off the stove.

  7. Fill the shells with the ricotta filling. Then add marinara sauce to the bottom of the Rubbermaid Brilliance glass container. Place the stuffed shells, top with more sauce. Then add the cheese.

  8. Add oregano, black pepper, and red crushed pepper. (optional step).

  9. Bake this in the oven at 400 degrees for 30 minutes covered with a foil.
    Remove the foil and cook for another 5, until the cheese is nicely melted and golden brown.

  10. Enjoy!!!!

    If you have leftovers put on the lid and you can either freeze or refrigerate


Notes:

  • I buy bomba sauce from Trader Joe’s, if you can’t find it you can skip it. 
  • You can make this ahead of time and freeze it then pop it in the oven before serving. It’s great for hosting dinner parties.
  • This travels well so it makes for a great make ahead potluck or bring to a holiday party dish. 
  • Serve with garlic bread!

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