Description
A delicious and vibrant dish featuring pasta shells stuffed with a flavorful mixture of summer vegetables and cheese, perfect for a light meal or side dish.
Ingredients
Scale
- 12 large pasta shells
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup diced zucchini
- 1 cup diced bell peppers
- 1 cup diced tomatoes
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add zucchini, bell peppers, and tomatoes to the skillet. Cook until vegetables are tender.
- In a bowl, combine ricotta cheese, half of the mozzarella, Parmesan, basil, oregano, salt, and pepper.
- Mix in the sautéed vegetables with the cheese mixture.
- Stuff each pasta shell with the vegetable and cheese mixture.
- Place the stuffed shells in a baking dish and top with remaining mozzarella cheese.
- Bake in the preheated oven for 25-30 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before serving.
Notes
- Feel free to add other vegetables like spinach or mushrooms.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Summer Stuffed Shells, Vegetarian Pasta, Summer Recipes, Italian Cuisine