Veggie Stuffed Shells

5 from 3 votes

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 baked. Top with vegan parmesan cheese for additional flavor.

Prep Time15

Cook Time30

Course: Entrees

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings: servings

Calories: 318kcal

Author: Kathy Carmichael

Ingredients

1 yellow onion diced small (yield 1 cup)
2 cloves garlic minced
8 ounces mushrooms I used white button mushrooms
½ cup yellow summer squash 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.

Lentil/Vegetable Filling

In a non-stick skillet, saute the garlic and onions until the onions are translucent.
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 the tomato paste has broken down and the mixture is thick.
Remove from heat.

Preparing the Veggie Stuffed Shells

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, ensuring 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.
Serve with Vegan Parmesan Cheese

Notes

- If you cook the shells too long, they'll tear when you try to stuff them, and the pasta will end up mushy since it continues to cook as the stuffed shells bake. Use a slotted spoon to remove the shells from boiling water and transfer them to a bowl of cool water to stop the cooking.

- This recipe can either be baked right away and served stuck right into the freezer uncooked or pre-bake the dish and then freeze it.

- To reheat non-casserole baked pasta dishes, such as stuffed jumbo shells, place the shells in an oven-safe dish, cover with aluminum foil, and bake at 375 degrees until the shells' internal temperature reaches 165 degrees.

- You don't need to defrost the stuffed shells before baking. Remove any plastic wrap on the stuffed shells and replace the aluminum foil. Bake in a 350-degree oven for 45-60 minutes until the pasta bake is bubbling.

Nutrition