These stuffed shells are packed with vegetables and beef….a comfort food favorite! Serve with garlic bread and a salad. Make ahead of time and just bake for dinner time!
Yesterday, I posted our go-to meat sauce for pasta, lasagna and now these shells! By making the recipe in the pressure cooker, it shaves of so much time. The best part about the sauce is it makes enough for two family sized meals…or you can freeze half for later.
As always with my veggie packed recipes, feel free to substitute for your family’s taste. Mushrooms would be a delicious swap for zucchini!
Step One: Boil the noodles to al denté –or a bit firm. Remember they’re going to cook a bit more while baking in the sauce. In a large casserole dish, put about 1 cup of sauce at the bottom and top with the shells.
Step Two: If you have a cookie scoop or melon baller on hand, it’s so handy to use to scoop the spinach and feta filling for these shells. The scoop drops the perfect amount into the shell!
Step Three: Top with additional sauce and cheese. Bake for 20 minutes. For a complete meal, pop a loaf of garlic bread into the oven with 10 minutes left on the timer and make a side salad.
These beef and vegetable stuffed lasagna shells are perfect for your next Sunday dinner or when you're craving comfort food. This recipe will be your next go-to for an easy pasta night!
- 1 box of large shells cooked 4-5 minutes until very firm al dente (only cook half of the box if you plan to freeze the other half of the sauce)
- 1 cup shredded mozzarella cheese
- 2 cups Pasta Sauce (see recipe in notes)
- 1 box frozen spinach defrosted and drained well
- 1 cup part skim ricotta cheese
- 1 tablespoon pesto
- 1 egg
- 1 teaspoon Italian Seasoning
- 2 teaspoons Parmesan cheese
- 1/8 teaspoon Nutmeg
Preheat oven at 375.
In a medium bowl, mix spinach filling ingredients. Set aside.
Pour 1 cup pasta sauce in the bottom of a casserole dish. Place shells in dish.
Scoop about 1 teaspoon spinach mixture in bottom of a shell. Repeat until pan is full. Top with more sauce and mozzarella cheese.
Bake covered for 20 minutes. Uncover and bake for 5 more minutes.
Find the recipe for the sauce here.
You can make one batch and freeze one in a foil 9x13 pan. Be sure to cover with plastic wrap, then foil before freezing.