How To make Vegetarian Pasta Shells

Better than Mom's Stuffed Shells Recipe

These amazing stuffed shells recipe is baked in a classic tomato and white sauce with delicious meat and ricotta cheese filling. I like to use a combination of Italian sausage and ground beef to make this a hearty meal to serve to friends and family.

Stuffed shells are a classic Italian recipe consisting of cheese or meat-stuffed pre-cooked pasta shells that are baked with a red or white sauce until the cheese stuffing is hot and melty. This classic recipe is commonly served up for holidays in the United States, however, in Italy and Sicily, this is a traditional Sunday lunch or dinner.

My family makes and serves this up every single Easter for as long as I've been alive. It's a dish I look forward to eating but does require processes similar to that of my lasagna Bolognese recipe.

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Ingredients for this recipe:

• 12 ounce box of jumbo conchiglie rigate
• 2 tablespoons olive oil
• 1 peeled small diced yellow onion
• 2 finely minced cloves of garlic
• 8 ounces loose Italian sausage
• 8 ounces ground beef 85/15
• 5 ounces roughly chopped baby spinach
• 2 tablespoons chopped fresh basil
• 1 pound small diced fresh mozzarella
• 16 ounces whole milk ricotta cheese
• 1 ½ cups grated parmesan cheese
• 1 large egg
• 1/3 pomodoro sauce recipe
• 1 bechamel sauce recipe
• salt and pepper to taste

How to Make Spinach and Ricotta Pasta Shells | VEGETARIAN | Pasta Baked | Ep 4

Delicious Italian Vegetarian main course - Pasta Shells filled with spinach and ricotta, topped up tomato, béchamel sauce and mozzarella.

Dave's Kitchen - Vegetarian Pasta Shells

Today’s recipe is for all of my vegetarian fans out there. This pasta shells with mushroom and aromatic sauce will proof to you that the simplest recipes are full of flavour.
One of the things I love the most about this recipe is that everything is ready in less than 20 minutes and you will end up with one perfect looking weeknight meal for your family and friends. Let me show you how to make it.

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Ingredients:

1 lb pasta shells
400 g. white bottom mushrooms
100 g. cherry tomatoes
¾ cup sour cream
1 teaspoon of Dijon mustard
100 ml. white wine
dried oregano
1 cup shredded cheese
salt and pepper to taste
100 g Calamite olives
2 spring onions
2 green peppers
fresh parsley
olive oil

Instructions:

In a frying pan add olive oil and finely chopped spring onion.
Fry up the onions for several minutes and add freshly chopped green pepper.

Cook for few more minutes and add in the mushrooms thinly sliced. Season with Dijon mustard, dried oregano, salt and ground black pepper. Cook until all of the ingredients are tender and cooked through. – it will take about 10 minutes.

Add in cherry tomatoes, sliced in half.

Meanwhile, bring some water and salt to a boil and add in pasta shells. Cook them all dente and drain them immediately.
In the pan add in sour cream, stir until you will have tick sauce. Pour in the white wine.

Remember that you can always have a glass of wine while you are cooking ;)

And also add in the grated cheese in the sauce. Stir well until combined and let all of the flavour to merry. – it will take anywhere from 2-3 minutes.

In the pan add in drained pasta shells and stir everything together until fully combined.

Season with freshy chopped parsley and add in the olives.
Stir until everything combined and serve in your favourite serving
platter.

Have fun cooking!

Vegetarian Stuffed Pasta Shells Recipe

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How to Make Vegetarian Spinach & Cheese Stuffed Shells

Pasta shells stuffed with creamy ricotta, spinach and sautéed onions are topped with prepared marinara sauce and Parmesan cheese for an easy veggie-packed vegetarian dinner. The shells hold and reheat well, which makes them great for easy entertaining or busy weeknights.

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Spinach and Ricotta Stuffed Shells, Three Cheeses

If you like cannelloni, you will love these. A crowd pleasing and comforting recipe that’s easy to prepare. It’s also great for cheese eating vegetarians, so perfect for dinner parties. Made with three cheeses, ricotta, mozzarella and Pecorino. The spinach is first sautéed with a little garlic mixed with ricotta, mozzarella and Pecorino cheese. There’s also herbs, basil and parsley. They are baked in a tomato marinara sauce and topped with more cheese goodness. Reheat them the next day and they will taste even nicer! So make a large batch! Enjoy my Spinach and Ricotta Stuffed Shells also known as Conchiglioni.

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