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When it comes to comfort food that satisfies both the palate and the body, Savory Roasted Veggie Stuffed Shells stand out as a deliciously hearty vegetarian option. This dish combines the rich flavors of roasted vegetables with a creamy cheese filling, all enveloped in tender pasta shells. It’s an enticing meal that not only pleases vegetarians but can also delight anyone looking for a wholesome dinner. The appeal of stuffed shells lies in their versatility; they can be adapted to include a variety of fillings, making them a staple in Italian cuisine and a favorite choice for family dinners.

Savory Roasted Veggie Stuffed Shells

Discover the joy of cooking with Savory Roasted Veggie Stuffed Shells, a delicious vegetarian dish that's perfect for family meals and gatherings. These pasta shells are filled with a creamy blend of roasted vegetables and cheese, making for a wholesome and comforting meal. With their versatility, you can easily customize the filling to suit your taste. Enjoy a satisfying dinner that brings everyone together, whether it’s a casual weeknight or a special occasion. Perfect for all seasons, this recipe is sure to become a favorite in your kitchen.
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Ingredients
  

20 jumbo pasta shells

2 cups fresh spinach, chopped

1 red bell pepper, diced

1 medium zucchini, diced

1 cup mushrooms, chopped

1 medium onion, diced

3 cloves garlic, minced

1 cup ricotta cheese, softened

1 cup mozzarella cheese, shredded (divided)

½ cup grated Parmesan cheese (divided)

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

2 cups marinara sauce (store-bought or homemade)

Olive oil, for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

    Roast the Vegetables:

      - On a large baking sheet, mix the diced red bell pepper, zucchini, chopped mushrooms, and diced onion. Drizzle with a bit of olive oil and add the minced garlic, dried oregano, dried basil, salt, and pepper.

        - Spread the vegetable mixture evenly in a single layer and roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Once done, remove from the oven and let them cool slightly.

          Cook the Shells:

            - While the vegetables are roasting, bring a large pot of salted water to a boil. Carefully add the jumbo pasta shells and cook according to the package instructions until al dente. Once cooked, drain the shells and rinse them under cold water to stop the cooking process. Set aside.

              Prepare the Filling:

                - In a large mixing bowl, combine the roasted vegetables with the chopped spinach, softened ricotta cheese, half of the shredded mozzarella cheese, and half of the grated Parmesan cheese. Mix until well combined, and taste for seasoning, adjusting salt and pepper as needed.

                  Stuff the Shells:

                    - Carefully fill each pasta shell with the vegetable and cheese mixture, taking care to fill them generously but without overstuffing.

                      Assemble the Dish:

                        - Spread 1 cup of marinara sauce evenly on the bottom of a 9x13 inch baking dish. Place the stuffed shells in a single layer on top of the sauce. Pour the remaining marinara sauce over the filled shells, ensuring they are well coated.

                          Add Toppings:

                            - Sprinkle the remaining mozzarella and Parmesan cheese evenly over the top of the stuffed shells for a delicious, cheesy finish.

                              Bake:

                                - Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                                  Serve:

                                    - Allow the stuffed shells to cool for a few minutes before serving. For an elegant touch, garnish with fresh basil or parsley on top.

                                      Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings