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Hidden Veggie Cheesy Stuffed Shells

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5 from 2 reviews

These Hidden Veggie Cheesy Stuffed Shells are a go-to comfort food dinner. Can easily be made gluten-free and this recipe is an easy way to get extra veggies in with no complaints.

  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins

Yield: 6 1x

Ingredients

Scale
  • 24 jumbo pasta shells, cooked (gluten-free if needed)
  • 2 tablespoons olive oil
  • 3 large carrots, roughly chopped
  • 1 red bell pepper, roughly chopped
  • 1 zucchini, roughly chopped
  • 1 yellow onion, roughly chopped
  • 2 cups cottage cheese
  • Salt & pepper, to taste
  • 1 cup shredded mozzarella
  • 2 cups pasta sauce of choice
  • Fresh basil and parmesan cheese for topping

Instructions

  1. Start by heating olive oil in a large skillet over medium heat. Add in your chopped carrots, bell pepper, zucchini, and onion along with a pinch of salt.
  2. Cook everything for about 10 minutes, stirring occasionally, until the vegetables are softened and slightly golden. This step builds the base flavor for your stuffed shells, don’t rush it.
  3. While the veggies are cooking, add 1 cup of cottage cheese to a blender or food processor and blend until smooth and creamy.
  4. Once your vegetables are cooked, transfer them to a food processor and pulse until they reach your desired texture. Want a chunkier filling? Pulse lightly. Prefer it smoother? Blend a bit more.
  5. In a large bowl, combine the pulsed veggies with the whipped cottage cheese. Stir in the remaining 1 cup of cottage cheese, plus salt and pepper to taste.
  6. Grab a 9×13-inch baking dish and spread about 1 cup of marinara sauce evenly across the bottom.
  7. Take your cooked jumbo shells and fill each one with a generous spoonful of the veggie-cheese mixture.
  8. Place them open-side up in the baking dish, nestling them into the sauce.
  9. Spoon the remaining marinara sauce over the shells, making sure they’re nicely coated. Then sprinkle shredded mozzarella cheese over the top.
  10. Cover the dish with foil and bake at 375°F for 20 minutes. Then remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly. If you want that golden, slightly crispy top, broil for 1 minute at the end.
  11. Finish with fresh basil and a sprinkle of parmesan cheese.
  12. Serve warm and enjoy every cheesy, saucy bite.

Notes

*Store leftovers in fridge for 5 days. Freezer for 2 months. Thaw from frozen and reheat in microwave.

  • Author: Rachel Mansfield

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https://rachlmansfield.com/hidden-veggie-cheesy-stuffed-shells/