Ingredients
Scale
- 1 box – large shells
- 1-15oz whole milk ricotta cheese
- 8oz mozzarella and or cheddar cheese shredded
- 24oz pasta sauce – Rao’s spicy arrabbiata sauce or homemade
- 2 cups broccoli florets finely chopped
- 1 bag fresh spinach finely chopped
- 1 med bell pepper finely chopped
- 1 med onion finely chopped
- ⅓ cup frozen peas
- 1–2 jalapenos finely chopped
- 5 cloves garlic finely minced
- 2 tbsp Italian seasoning
- 3 tbsp olive oil
- 2 tsp crushed red pepper
- salt and pepper to taste
Instructions
-
Preheat your oven to 350°F, cook pasta shells according to package instructions and drain well.
-
In a large pan heat some olive oil and add the onions, garlic and jalapeños. Cook for 2-3 mins and add the bell peppers, broccoli and peas along with all the all the seasonings. Stir and cover pan with lid so broccoli and pea’s can fully cook. About 4-5 mins on med – low heat.
-
Add the spinach and cover the pan with a lid for 3 mins. Let the spinach wilt down. Once this mixture is cooked and cooled off, mix in the ricotta cheese in.
-
Assemble the shells: Pour ⅓ of the sauce into the bottom of the baking pan/dish. Fill each shell with 1-2 tablespoon of fulling. Add a little bit more sauce on top of the shells and sprinkle the cheese.
-
Cover the baking dish with foil and bake at 350°F for 20 mins. Serve while hot and enjoy!
- Prep Time: 20
- Cook Time: 20
- Category: Dinner
- Cuisine: Italian
Keywords: stuffed shells, dinner, vegetarian