Sneak those veggies into some pasta and your kids will love it! Bursting with cheesy goodness, the veggies add color and flavor and a healthy aspect to an old favorite. This is an easy recipe and fun to make with your kids, if you are not trying to hide the veggies. Their hands are just the right size to hold the pasta shells and stuff them. These are the kinds of meals that kids will remember when they grow up and are out on their own, cooking for friends in college. Double the recipe and freeze some for one of the crazy days when you just can’t make dinner.
What a treat for Mom!
Pre-cook pasta shells in salted water for 9 minutes. Drain shells and pour onto a sheet pan to cool.
In a large skillet sauté carrots and onions about 3-4 minutes until vegetables are tender. Sprinkle with Italian seasoning and heat to bring out the flavors. Let mixture cool.
Combine 3/4 of the vegetable mixture with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Adjust seasoning with salt and pepper.
Add the remaining 1/4 vegetable mixture, red pepper flakes and chopped parsley to the jar spaghetti sauce to create a fresh sauce flavor.
Pour 1/3 cup of the spaghetti sauce in the bottom of a 9×13″ baking pan. Fill each cooked and cooled shell with this cheese mixture and arrange stuffed shells in a single layer, seam side up, on the sauce. Pour remaining sauce over top. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Recipe can be doubled and one pan frozen for later.
To freeze: Refrigerate at this point until cold. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Write the date onit and store in freezer for up to 2-3 months.
To prepare frozen unbaked casserole: Remove from freezer several hours before baking. Preheat oven to 375 degrees. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375 degrees for 2 hours or until the shells are thoroughly heated. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 20 minutes to baking time.
To bake immediately: Cover with foil and bake at 375 degrees for 30 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly. Makes 8-10 servings.
- 24 uncooked jumbo pasta shells
- 1 carrot, minced
- 1 onion, finely chopped
- 10 oz box of frozen spinach, drained
- 2 cups part-skim ricotta cheese
- 1 1/2 cup shredded mozzarella cheese, reserve 1/2 cup for topping
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 2 tbs parsley, chopped
- 1 (28-ounce) jar spaghetti sauce
- pinch of red pepper flakes
- 1/4 cup grated Parmesan cheese
- Salt & Pepper, to taste
- Pre-cook pasta shells in salted water for 9 minutes. Drain shells and pour onto a sheet pan to cool.
- In a large skillet sauté carrots and onions about 3-4 minutes until vegetables are tender. Sprinkle with Italian seasoning and heat to bring out the flavors. Let mixture cool.
- Combine 3/4 of the vegetable mixture with ricotta, mozzarella, egg, and 1/2 cup Parmesan cheese in a large bowl. Adjust seasoning with salt and pepper.
- Add the remaining 1/4 vegetable mixture, red pepper flakes and chopped parsley to the jar spaghetti sauce to create a fresh sauce flavor.
- Pour 1/3 cup of the spaghetti sauce in the bottom of a 9x13" baking pan. Fill each cooked and cooled shell with this cheese mixture and arrange stuffed shells in a single layer, seam side up, on the sauce. Pour remaining sauce over top. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Recipe can be doubled and one pan frozen for later.
- To freeze: Refrigerate at this point until cold. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Write the date on it and store in freezer for up to 2-3 months.
- To prepare frozen unbaked casserole: Remove from freezer several hours before baking. Preheat oven to 375 degrees. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375 degrees for 2 hours or until the shells are thoroughly heated. To thaw and reheat, thaw whole casserole overnight in refrigerator. Bake as directed below, adding 20 minutes to baking time.
- To bake immediately: Cover with foil and bake at 375 degrees for 30 minutes. Then uncover and bake for 10-15 minutes longer or until hot and bubbly. Makes 8-10 servings.
