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Roasted Vegetable Stuffed Shells

Two Peas & Their Pod
  • 75 minutes
  • Serves 7 to 10

INGREDIENTS

1

red bell pepper, diced

1

small eggplant, diced

1

small zucchini, diced

1 tbsp

olive oil

Salt and black pepper,

21

jumbo pasta shells (we use DeLallo and I always cook a few extra in case they break)

15 oz

ricotta cheese

1

large egg

1 1/2 cups

shredded mozzarella cheese, divided

1/4 cup

grated Parmesan cheese

1/2 cup

frozen chopped spinach, thawed and drained

1/4 tsp

dried basil

1/4 tsp

dried oregano

nutmeg

Salt and black pepper,

2 1/2 cups

marinara sauce

Chopped fresh basil, for garnish, if desired