I already have a stuffed shell recipe on the blog but this one is different so I had to post it. It’s just chock full of vegetable-y and cheesy goodness and we loved it.
I used some of my homemade cottage cheese in these babies and it was so delicious. I made a double batch of the stuff the other day and got over 3 pounds of it. I’m obsessed with it, in case you couldn’t tell.
So if you are swimming in cottage cheese, or just need a delicious, meatless meal to serve, give these a shot. I think you’ll be pleased!
Veggie and Cheese Stuffed Shells
Adapted from here
20 – 24 jumbo pasta shells, cooked until 3/4 of the way done
2 T olive oil
2 carrots, peeled and grated
1/2 pound mushrooms, chopped
1 onion, diced
1/2 cup chopped Swiss chard
1 roasted red pepper, diced
2 cups cottage cheese
1 cup grated mozzarella cheese
1/2 cup Parmesan cheese
1 t Italian seasoning
2 1/2 cups spaghetti sauce
1/4 cup Parmesan cheese
Heat the oil in a skillet. Add the carrots, mushrooms, and onion. Saute until all veggies are soft, about 15 minutes. Add the chard and roasted red pepper.
In a bowl, stir together the cottage cheese, mozzarella, egg, 1/2 cup Parmesan, and Italian seasoning. Stir in the sauteed veggies.
In a 7 x 11- or a 9 x 13-inch casserole dish, pour half of the spaghetti sauce. Fill the shells with the filling and place them in the dish.* Pour the remaining sauce over top and sprinkle with the 1/4 cup Parmesan. Bake, covered, at 350 until bubbling and hot through, about 30 to 45 minutes. Remove the cover the last 5 minutes. Let shells sit at least 15 minutes before serving.
Serves: 6 – 8, depending on appetites and what else is served
*Note: I had a bit of leftover filling as I only had 19 shells to fill. Save the remaining filling for putting in omelets the next morning. Yum!