Tired of the same old dinner routine? Craving a comforting, flavorful meal that's also good for you? Look no further! This healthy stuffed shells recipe is the perfect solution. It's packed with delicious ingredients, surprisingly easy to make, and a fantastic alternative to heavier, less nutritious options. Get ready to elevate your weeknight dinners with this simple yet satisfying dish. This recipe is perfect for those seeking easy recipes, healthy meals, and quick dinner ideas.
Ingredients:
This recipe makes about 6 servings.
- For the filling:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cooked quinoa
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup ricotta cheese (part-skim for a healthier option)
- 1/4 cup grated Parmesan cheese
- For the shells:
- 1 (15 ounce) package jumbo pasta shells
- 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian option)
Instructions:
Get started: Preheat your oven to 375°F (190°C).
Prepare the filling: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally. This homemade cooking method ensures a flavorful sauce.
Combine filling ingredients: Stir in the cooked quinoa, mozzarella cheese, ricotta cheese, and Parmesan cheese. Season with salt and pepper to taste.
Cook the shells: Cook the pasta shells according to package directions until al dente. Drain well and rinse with cold water to prevent sticking.
Assemble and bake: Spread a thin layer of the tomato sauce in the bottom of a 9x13 inch baking dish. Fill each cooked shell with the cheese and quinoa mixture. Arrange the stuffed shells in the baking dish. Pour the remaining tomato sauce over the shells. Sprinkle with extra Parmesan cheese, if desired.
Bake: Bake for 25-30 minutes, or until the shells are heated through and the cheese is melted and bubbly. Let it rest for a few minutes before serving.
Tips for the Best Stuffed Shells:
- Don't overcook the shells: Slightly undercooked shells will finish cooking in the oven, preventing them from becoming mushy.
- Use a variety of cheeses: Feel free to experiment with different cheeses to create your own unique flavor combinations.
- Add vegetables: Boost the nutritional value and flavor by adding chopped vegetables like spinach, zucchini, or mushrooms to the filling.
- Make it ahead: Assemble the stuffed shells ahead of time and store them in the refrigerator until ready to bake.
Variations:
- Meat Lovers: Add cooked ground beef, sausage, or Italian meatballs to the filling.
- Vegetarian: Substitute the chicken broth with vegetable broth and omit any meat. Add extra vegetables for added nutrition.
- Spicy: Increase the amount of red pepper flakes or add a dash of your favorite hot sauce.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 20-25g Fat: 15-20g Carbohydrates: 35-40g
This delicious and healthy stuffed shells recipe provides a great balance of protein, carbohydrates, and healthy fats, making it a satisfying and nutritious meal option. Enjoy! This recipe is a great addition to your repertoire of best recipes. It's perfect for a delicious dish that’s also a quick dinner idea.