VEGETARIAN STUFFED PASTA SHELLS
For the olives, quality counts. Use "gourmet" olives, preferably already de-pitted, for time saving reasons. The apple should be tart and crunchy; I used an Ida Red. (PS: "1 celery" should read "1 celery stalk"; hopefully this will so read.)
Provided by Diann is Cooking
Categories Pasta Shells
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For the eggplant: Preheat oven to 350°F Lightly grease a baking pan with a little of the olive oil. Slice eggplant into slices approximately 1/4 inch thick and remove skin. Lightly dab with lemon juice to discourage discoloration. Place slices side by side in baking pan, and brush the tops with the remainder of the olive oil. Sprinkle 1/4 teaspoon of the ground nutmeg over them, and bake for 30-35 minutes. Remove from oven, allow to cool to room temperature, then roughly slice and/or mash the eggplant into small fragments.
- For the shells: Follow the directions on the box. Cook a few extra in case some break or adhere to the cookware. Drain and allow to cool.
- Combine the eggplant, olives, apple, onion, celery, pimentos, capers, the rest of the nutmeg, the pesto and dill.
- Add one tablespoon of mayonnaise to the mix.
- Stuff the shells; the above amounts should fill approximately 30 shells.
- Chill, and serve.
STUFFED VEGETARIAN SHELLS
When my aunt first told me about these shells, they sounded like a lot of work-but the recipe whips up in no time. Sometimes I add a little cooked bacon to the ricotta filling. -Amelia Hopkin, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large bowl, combine the ricotta, broccoli, mozzarella, egg whites and seasonings. Drain pasta and rinse in cold water., Spread half the spaghetti sauce into a 13x9-in. baking dish coated with cooking spray. Stuff pasta shells with ricotta mixture; arrange over spaghetti sauce. Pour remaining sauce over pasta shells. , Cover and bake at 375° for 25 minutes. Uncover; sprinkle with Parmesan cheese. Bake until heated through, about 5 minutes longer.,
Nutrition Facts : Calories 279 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 725mg sodium, Carbohydrate 36g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges
VEGETABLE STUFFED SHELLS
I loaded the shells with vegetables and lentils along with some cheese to make a deliciously hearty, but still plant-based dinner.
Provided by Giada De Laurentiis
Categories Main Course
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- This post is brought to you in partnership with Hunt's.
- Heat a medium dutch oven over medium heat. Add 2 tablespoons oil and garlic and cook until the garlic fragrant and beginning to brown, about 2 minutes. Stir in the tomatoes and nestle in the carrots, red onion and basil sprigs. Bring to a steady simmer and adjust the heat to maintain the simmer. Cook for 40 minutes, stirring occasionally or until reduced by a half and the carrots are soft all the way through. Remove the onions, basil and carrots and discard. Stir in the remaining oil and salt. Using a stick blender, puree to desired consistency. You should have about 3 1/2 cups of sauce
- Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Add the shells (cook a few extra in case some tear) and cook for 9 minutes or according to package directions. Drain and allow to cool slightly.
- Heat a medium skillet over medium heat. Add the oil to the pan followed by the shallot and a 1/4 teaspoon salt. Cook for 2 minutes stirring often or until soft and fragrant. Add the fennel, broccolini and 1/2 teaspoon salt. Stir to combine. Cook, stirring often, for 6 minutes or until the fennel and broccolini are tender. Remove from the heat and stir in the lentils. Cool slightly. Stir in the ricotta, oregano, remaining 1/4 teaspoon salt and 1/2 cup mozzarella cheese.
- Preheat the oven to 400 degrees F.
- Spoon 3 cups of the sauce on the bottom of a 9×13 inch baking dish. Divide the filling among 20 shells and nestle them into the sauce. Drizzle with the remaining 1/2 cup sauce and sprinkle with 1 cup of cheese. Bake for 25 minutes or until the cheese is melted and the sauce is bubbly.
Nutrition Facts : ServingSize 6, Calories 446
VEGGIE STUFFED SHELLS (VEGAN)
Make and share this Veggie Stuffed Shells (Vegan) recipe from Food.com.
Provided by januarybride
Categories Pasta Shells
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain.
- Meanwhile, in a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer.
- In a large bowl, mash tofu with lemon juice. Stir in the spinach, olives, basil, salt and pepper. Add to mushroom mixture; heat through. Spoon into shells.
- Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Arrange shells over sauce; top with remaining sauce.
- Sprinkle with pine nuts. Cover and bake at 375° for 30 minutes.
- Uncover; bake 5-10 minutes longer or until bubbly.
VEGETARIAN SKILLET STUFFED SHELLS
Stuffed-shells don't have to be a weekend project. This one-pan, stovetop-only version turns mushroom-and-spinach stuffed shells into an easy weeknight dinner. The quick but deeply flavorful sauce is made by dressing up jarred marinara sauce with garlic browned in butter and crushed red pepper flakes.
Provided by Anna Stockwell
Categories Pasta Mushroom Wine Vermouth Spinach Garlic Butter Sauce Ricotta Parmesan Oregano One-Pot Meal Dinner Vegetarian Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again.
- Meanwhile, heat oil in a large skillet over high. Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5-6 minutes; season with black pepper and 1 tsp. salt. Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 1-2 minutes. Add spinach, cover, and cook until beginning to wilt, 1-2 minutes. Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2-4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
- Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2-3 minutes. Add marinara sauce and red pepper and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6-8 minutes.
- While sauce cooks, add ricotta, 3 oz. Parmesan, 2 Tbsp. oregano, and remaining 1/2 tsp. salt to mushroom mixture and stir to combine. Spoon about 2 Tbsp. ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed.
- Nestle stuffed shells into hot sauce in skillet. Cover and cook over medium heat until shells are warmed through, 4-6 minutes. Remove from heat and let sit 5 minutes. Sprinkle with Parmesan and remaining 1 Tbsp. oregano.
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VEGAN STUFFED SHELLS - SIMPLE VEGAN BLOG
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- Add the vegan tofu ricotta, parsley and pepper to a large mixing bowl and stir until well combined.
VEGAN STUFFED SHELLS - FOOD WITH FEELING
From foodwithfeeling.com
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- Cook shells according to package instructions so that they’re al dente (it will cook a bit more in the oven). Once done, drain and let cool slightly.
VEGETARIAN STUFFED SHELLS RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
- Preheat oven to 400 degrees F. Place the diced red pepper, eggplant, and zucchini on a large baking dish. Drizzle with olive oil and toss. Season with salt and pepper. Roast for 20 minutes, or until veggies are tender, stirring once. Remove from oven and set aside. Turn the oven down to 350 degrees F.
- Cook the pasta al dente, according to package directions. Drain and place the shells on large plate or cutting board so they are not touching. This will prevent them from sticking together.
- Meanwhile, in a large bowl, stir together ricotta, egg, 1/2 cup of the mozzarella cheese, Parmesan cheese, spinach, roasted veggies, basil, and oregano. Season with salt and black pepper, to taste.
VEGAN BUTTERNUT SQUASH STUFFED SHELLS - CONNOISSEURUS VEG
From connoisseurusveg.com
- While the squash and onions roast, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
- Place the cashews, onion, garlic, and 1/4 cup of milk into the bowl of a food processor fitted with an s-blade.
VEGGIE STUFFED PASTA SHELLS RECIPE | VEGAN IN THE FREEZER
From veganinthefreezer.com
- Put the 'cheese' in a food processor and pulse into smaller pieces (if you have a shredded type). I like to do this do be able to spread the cheese even thinner and get a better melted effect.
VEGAN STUFFED SHELLS WITH TOFU RICOTTA - WORLD OF VEGAN
From worldofvegan.com
- In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
- Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta-like. Do not over pulse or your ricotta will turn green!
- Preheat the oven to 375 degrees F. Pour half of the marinara sauce into a 9 × 13 inch baking dish, spreading to evenly coat the bottom of the dish.
VEGETARIAN SKILLET STUFFED SHELLS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
- Cook the shells in boiling salted water per package instructions, stirring occasionally, until very al dente, about 9 minutes; drain. Place the separated shells on a baking sheet until needed. Side Note: Don't overcook the shells - they will finish cooking in the sauce.
VEGAN STUFFED SHELLS - THE VEGAN ATLAS
From theveganatlas.com
- In a large pot of boiling water, cook the jumbo pasta shells according to the pre-bake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside.
- Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta-like. Do not over-pulse or your ricotta will turn green!
- Preheat the oven to 375º F. Pour half of the marinara sauce into a 9 × 13-inch baking dish, spreading to evenly coat the bottom of the dish.
VEGAN STUFFED SHELLS - SHE LIKES FOOD
From shelikesfood.com
- Bring a large pot of water to a boil, add jumbo shells and cook according to package directions. I like to add a splash of olive oil to the water to prevent them from sticking to each other. When pasta is finished cooking, drain and set aside.
- Heat a large pan over medium heat and add olive oil, zucchini, onion, bell pepper, garlic, salt and pepper. Cook vegetables until softened, about 10 minutes, and then add the spinach and cook until just wilted.
- Add all vegan ricotta ingredients to a food processor and blend until smooth, 1-2 minutes. If it seems really thick you can always add in a tablespoon or so of almond milk or water. Add the ricotta cheese to a large bowl and mix in the cooked vegetables.
VEGAN STUFFED SHELLS FLORENTINE - CONNOISSEURUS VEG
From connoisseurusveg.com
- Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions. Drain the pasta into a colander, then return it to the pot and toss with a few dashes of olive oil. Set aside.
- Coat the bottom of a medium saucepan with oil and place it over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and sauté 1 minute more.
- Place the onion, garlic, cashews, milk and lemon juice into bowl of food processor. Blend until smooth, stopping to scrape down sides of bowl as needed. Add the tofu, salt and pepper. Pulse until a thick and slightly chunky, ricotta-like texture is achieved, again, stopping to scrape down the sides of bowl as needed. If some space remains in food processor bowl, add the spinach and pulse until finely chopped and well blended. Otherwise, transfer mixture to a bowl and stir the spinach in by hand. Taste-test and season the mixture with additional salt and pepper to taste.
BUTTERNUT SQUASH STUFFED SHELLS - OH MY VEGGIES
From ohmyveggies.com
- Preheat oven to 400°F. Place butternut squash and onion into a large roasting pan or oven safe skillet and add olive oil. Toss to coat. Place into the oven and bake until squash is tender and onions are lightly browned, about 45 minutes, flipping once or twice.
- While the squash bakes, bring a large pot of water to a boil. Add pasta and cook according to package directions. Drain the shells into a colander, return them to the pot, and toss with a few dashes of olive oil to prevent them sticking together.
- To make the filling, place 2/3 of the cashews (this will be about 1 1/3 cups after soaking, because they expand a bit) into the bowl of about a food processor fitted with an S-blade. Add garlic, ½ cup of milk, and lemon juice. Blend until the mixture is mostly smooth (it doesn’t have to be perfect). Add half of the roasted squash and onions, and all of the walnuts and sage leaves. Pulse a few times just to mix the ingredients, keeping the mixture a bit chunky and being careful not to over-blend them. Season the mixture with salt and pepper to taste. Transfer the mixture to a bowl.
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From fitfoodienutter.com
- Cook the pasta shells according to the packet instructions. Make sure to cook until just al dente, otherwise it’ll be too soft to hold its shape. When cooked, drain the pasta and run under cold water to stop it from cooking further.
- Whilst the pasta is cooking, start on the stuffing for the pasta shells. Heat up the olive oil in a medium size frying pan and fry the onion for a couple of minutes over medium heat, until just translucent. Add crushed garlic and sautee for another minute.
VEGGIE STUFFED SHELLS - VEGETARIAN RECIPES - WOMAN'S DAY
From womansday.com
- Heat oven to 400ºF. Cook pasta in large pot of salted boiling water, drain and cool on baking sheet as box directs.
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- Cook jumbo shells in salted boiling water for 8 minutes. Drain and rinse with cold water to stop the cooking process. (It's better to slightly undercook them than overcook them. They will continue to cook a little more when you bake them).
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