Are you craving a comforting, satisfying meal but want to avoid ricotta cheese? Perhaps you're lactose-intolerant, vegan, or simply looking for a fresh twist on a classic? Then you're in the right place! This recipe for stuffed shells offers a creamy, flavorful filling without relying on traditional ricotta, making it a delicious and accessible dish for everyone. It's a perfect example of healthy meals that are also quick dinner ideas, ideal for busy weeknights or a relaxed weekend meal. Get ready to experience the joy of homemade cooking at its finest!
Ingredients:
This recipe easily makes 4 servings. Adjust as needed for larger groups.
- For the Filling:
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 cup cooked quinoa
- 1/2 cup finely chopped fresh spinach
- 1/4 cup nutritional yeast (for cheesy flavor)
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- For the Shells:
- 1 pound jumbo pasta shells
- 2 cups marinara sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese (optional, for topping)
Instructions:
Get Started:
- Preheat your oven to 375°F (190°C). While the oven preheats, you can start preparing your delicious filling!
- Cook the jumbo pasta shells according to package directions until al dente. Drain well and set aside.
Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the crushed tomatoes, tomato sauce, cooked quinoa, spinach, nutritional yeast, oregano, basil, salt, and pepper.
- Bring the mixture to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
Assemble and Bake:
- Spread a thin layer of marinara sauce in the bottom of a large baking dish (9x13 inch is ideal).
- Fill each cooked pasta shell with the quinoa and vegetable filling.
- Arrange the stuffed shells in the baking dish, seam-side down.
- Pour the remaining marinara sauce over the shells.
- If desired, sprinkle with shredded mozzarella cheese.
Bake to Perfection:
- Bake for 20-25 minutes, or until the shells are heated through and the cheese (if used) is melted and bubbly.
- Let the dish rest for a few minutes before serving.
Tips and Variations:
- For a richer flavor: Add a tablespoon of sun-dried tomatoes to the filling.
- Add some heat: Include a pinch of red pepper flakes to spice things up.
- Make it vegetarian: Omit the mozzarella cheese for a completely vegetarian option.
- Boost the veggies: Add other vegetables like diced bell peppers, mushrooms, or zucchini to the filling.
- Make it ahead: Prepare the filling ahead of time and store it in the refrigerator. Assemble and bake the shells just before serving.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used.
- Calories: Approximately 350-400
- Protein: 15-20g
- Carbohydrates: 50-60g
- Fat: 10-15g
This easy recipe for stuffed shells without ricotta is a guaranteed crowd-pleaser! It showcases how simple and delicious healthy meals can be. Enjoy this fantastic dish, a true testament to easy recipes and best recipes that are sure to become a staple in your kitchen. Happy cooking!