Are you craving a comforting, cheesy stuffed shells dinner but want to lighten things up a bit? This recipe delivers all the deliciousness of classic stuffed shells without the heavy ricotta! We're using a lighter, brighter filling that's equally satisfying and bursting with fresh flavors. This easy recipe is perfect for a quick weeknight dinner or a special occasion – it’s guaranteed to impress. Get ready to elevate your stuffed shells game!
Ingredients:
- 1 pound jumbo pasta shells
- 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 shredded part-skim mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 1/2 cup cooked quinoa or brown rice (for a healthier alternative to ricotta)
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
Step 1: Prepare the Shells
Cook the jumbo pasta shells according to package directions until al dente. Drain well and set aside. Don't overcook them; you want them firm enough to hold their shape.
Step 2: Make the Filling
Heat the 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.
Step 3: Simmer the Sauce
Stir in the crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly. Season with salt and pepper to taste.
Step 4: Combine Filling Ingredients
In a large bowl, combine the cooked quinoa or brown rice, half of the mozzarella cheese, half of the parmesan cheese, and the chopped fresh parsley. Mix well to create a flavorful and light filling.
Step 5: Stuff the Shells
Spoon the filling into each cooked pasta shell. It’s helpful to use a spoon or piping bag for easier filling. Arrange the stuffed shells in a lightly greased 9x13 inch baking dish.
Step 6: Bake to Perfection
Pour the tomato sauce over the stuffed shells, ensuring they're mostly covered. Sprinkle the remaining mozzarella and parmesan cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 7: Serve & Enjoy
Let the stuffed shells rest for a few minutes before serving. Garnish with fresh basil leaves (optional) and enjoy this delicious and healthy meal!
Cooking Tips for the Best Stuffed Shells:
- For extra flavor, sauté some mushrooms or spinach with the onions and garlic.
- If you don't have quinoa or brown rice, you can use cooked lentils or even finely crumbled cooked chicken for a heartier filling.
- To prevent the shells from sticking together, lightly grease the baking dish before arranging them.
- Don't overfill the shells, as they might burst during baking.
Variations:
- Spicy Stuffed Shells: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling or sauce.
- Vegetarian Stuffed Shells: Omit the chicken (if using) and add more vegetables like zucchini or bell peppers to the filling.
- Meat Lovers Stuffed Shells: Add cooked Italian sausage or ground beef to the filling for a richer, heartier dish.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 15-20g
- Carbohydrates: 40-50g
- Fat: 10-15g
This recipe offers a delicious and healthy alternative to traditional ricotta stuffed shells. It's quick to prepare, easy to customize, and perfect for satisfying your cravings for a comforting and flavorful meal. Enjoy!