Summer is in full force and I’m liking it. Sun, water fights, swimming–all my favorite things about summer. Along with the sun, summer brings along so many warm weather vegetables like fresh tomato, zucchini and asparagus. For today’s recipe I wanted to incorporate some of those fresh summer vegetables and keep things lively with some loaded veggie stuffed shells.
Many of the stuffed shell recipes that I have seen before use complicated ingredients or are just so filled with cheese that would make you constipated for days. No thanks!!
I got you! I understand how complicated making a nice meal can sometimes be so I’ve simplified this recipe to make it the quickest, easiest and most delicious, healthy stuffed shells you’ve ever tasted. And by using seasonal vegetables it helps to keep costs down.
To make the recipe as quick as possible I suggest setting the pasta to boil and meanwhile, cutting up the vegetables and sauteing them. I personally just used the vegetables that I had on hand but this would work with any veggie combo. See something listed that is not your favorite? Switch it out for something you do like. No biggie! It will all taste delicious!
I added a bit of quesillo on top of the shells since I live in Mexico and that is the type of cheese most readily available, but feel free to use whatever cheese you want–or not at all.
Also if you are looking to make this recipe a little extra creamy but without the dairy, try adding my Creamy Cauliflower Alfredo Sauce instead of tomato sauce.
Loaded Veggie Stuffed Shells
- jumbo shell pasta
- 1/2 onion diced
- 3 cloves garlic minced
- 2 big handfuls of spinach
- 2 roma tomatoes diced
- 1 cup mushrooms sliced
- 1 cup tomato paste
- 1/2 tbs basil
- 1/2 tbs oregano
- 1/2 tsp garlic powder
- salt and pepper to taste
- Boil pasta as directed on package
- Meanwhile, saute garlic and onion until translucent. Add spinach, mushrooms and tomatoes and cook until soft (about ten minutes) stirring occasionally.
- In a baking dish, add a thin layer of tomato paste (or Creamy Cauliflower Alfredo) and sprinkle spices
- Stuff cooked shells with veggie mixture and place in dish. Fill gaps between shells with more tomato paste and top with cheese if using.
- Bake at 350 degrees for about ten minutes or until cheese is melted. Enjoy!