Roasted Vegetable Stuffed Shells

Roasted Vegetable Stuffed Shells

Adding vegetables to stuffed shells is a genius idea! We have a delicious stuffed shell recipe but adding the vegetables increases the nutrients and the taste! And it’s a freezer meal that we are going to be adding to our Freezer Meal Series. That’s right! Make LOTS and freeze them for later.Roasted Vegetable Stuffed Shells

Roasted Vegetable Stuffed Shells

Roasted Vegetable Stuffed Shells

Course Main Dish
Cuisine Italian, Vegetable

Ingredients
  

  • 1 Medium Red Bell Pepper Diced
  • 1 Medium Summer Squash Diced
  • 1 Medium Zucchini Diced
  • Pan Spray
  • Garlic Salt To Taste
  • Black Pepper To Taste
  • 1 Large Box Jumbo Pasta Shells
  • 1 15 Ounce Ricotta Cheese
  • 1 Large Egg
  • 1 1/2 Cups Shredded Mozzarella Cheese Divided
  • 1/4 Cup Parmesan cheese
  • 1/4 Cup Crumbled Feta Cheese
  • 1/2 Cup Frozen Spinach Thawed and Drained
  • 1/2 Teaspoon Italian Seasoning
  • 2 1/2 Cups Marinara Sauce

Notes

Save time dicing vegetables with a food chopper. I've had a bunch of them but the Cuisinart is durable! I love mine!
This recipe makes more than a 9x13 pan. I put the extra in a 9x9 pan or put them (without marinara sauce) in a freezer bag and freeze for later.
If freezing the stuffed shells, remove the morning before baking.
Tried this recipe?Let us know how it was!

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