Vegetarian Pasta Shells Recipe

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Vegetarian Pasta Shells Ingredients

2 tbsp olive oil
1 lb shells, giant for stuffing
1 tbsp garlic clove minced
1/4 cup onion chopped
1 medium green pepper, chopped
1/4 cup zucchini sliced
1/4 cup mushrooms sliced
10 oz spinach, frozen
1 large egg
6 tbsp ricotta cheese
2 cup spaghetti sauce
1/2 cup mozzarella cheese
1 tbsp parmesan grated
1 tsp nutmeg

A Recipe for
Vegetarian Pasta Shells

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This Recipe for Vegetarian Pasta Shells is one of thousands in the Recipes-to-go Meal Cookbook.

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

Vegetarian Pasta Shells Recipe
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This is a recipe for Vegetarian Pasta Shells from the recipe cookbook of Recipes-to-go (Meal)

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.

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“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

Chemically speaking, chocolate really is the world's perfect food.
Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Vegetarian Pasta Shells

I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day.
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Vegetarian Pasta Shells Directions

Cook pasta shells in boiling water for 15 minutes. Rinse under cold
water and set aside. The mushrooms, onions, zucchini, and peppers are
diced. Saute' them in olive oil. Season with 1 tsp ground nutmeg and
1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach
and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the
shells. Pre heat oven to 350 degrees. In a large casserole dish
arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes.
Remove top with shredded mozzarella cheese and bake 5 minutes more.
Options: You can use 1 lb (14 pieces) manicotti instead of shells. If
you can only get jumbo shell (34 to a lbs) fill with about a tbs per
shell.

Serves: 4

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Vegetarian Pasta Shells Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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