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veggie stuffed shells
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5 from 2 votes

Veggie Stuffed Shells

Vegetable stuffed shells are jumbo pasta shells filled with lentils and vegetables in a tangy marinara sauce. Then the jumbo shells are covered in marinara sauce and bake. Top with vegan parmesan cheese for an added bonus.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entrees
Cuisine: Italian
Diet: Vegan
Servings: 8 servings
Calories: 318kcal

Ingredients

  • 1 yellow onion diced small (yield 1 cup)
  • 2 cloves garlic minced
  • 8 ounces mushrooms I used white button mushrooms
  • ½ cup yellow zucchini slush diced small
  • ½ cup green zucchini diced small
  • 15 ounces organic diced fire-roasted tomatoes
  • 8 ounces organic tomato paste
  • 1 cup organic vegetable broth
  • 2 ½ cups cooked brown lentils I used Trader Joes 17.6 ounce package of steamed, cooked lentils
  • 1 Tablespoon fresh chopped oregano
  • 1 Tablespoon fresh chopped basil
  • 1 12 ounce package jumbo pasta shells
  • 25 ounces Delallo Fat-free Marinara
  • Optional: Vegan Parmesan Cheese

Instructions

PREPARING THE PASTA

  • Bring a pot of water to boil with 1 teaspoon salt.
  • Add pasta shells and cook for 9 minutes.
  • Drain and run shells under cold water to stop the cooking process
  • Lay shells opening down on paper towels to dry.

PREPARING THE LENTIL/VEGETABLE FILLING

  • Add a little vegetable broth to prevent sticking.
  • Add mushrooms and cool for a few minutes.
  • Then, add yellow and green zucchini.
  • Cook on medium-low for 5 minutes
  • Now add basil and oregano, tomato paste, and roasted tomatoes.
  • Add lentils and the remaining vegetable broth.
  • Cook until tomato paste has broken down and the mixture is thick.
  • Remove from heat

PREPARING THE SHELLS FOR BAKING

  • Preheat the oven to 350 degrees
  • Using a 9x13 inch pan (I used a pyrex glass pan), pour ¼ of the jarred sauce in the pan's bottom and spread a thin layer across the bottom.
  • Now, using a spoon and your thumb, pack each jumbo shell full of the lentil/veggie filling, making sure to put as much filling as possible in each shell.
  • Lay each shell, touching the other ones, opening up with the lentil mixture facing up.
  • Cover the filled shells with the remaining sauce, making sure they are all covered.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove from oven and let sit for 10 minutes covered before eating

Notes

If you have extra filling it can be frozen.
The filling can also be made in advance, and you can stuff the shells when preparing the meal.

Nutrition

Calories: 318kcal | Carbohydrates: 63g | Protein: 16g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 851mg | Potassium: 1044mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1151IU | Vitamin C: 19mg | Calcium: 78mg | Iron: 5mg