Happy Meatless Monday!!! These Roasted Vegetable Stuffed Shells are a meatless version of stuffed shells that are also a freezer meal option.
Early this Fall Tom started bringing me eggplants and peppers from a friend’s garden and I had to figure out what to do with them. Now mind you, we were not a vegetable eating family. Yes we would have peas or broccoli with dinner because we needed a vegetable but none of us really liked vegetables so when confronted with a pile of eggplant I was at a loss!! But I didn’t want them to go to waste and there were only so many Grilled Vegetable Sandwiches we could eat so I had to come up with something else. These Roasted Vegetable Stuffed Shells were a delicious solution I came up with.
Eggplants, peppers and garlic mixed with seasonings were roasted and after mixing with ricotta cheese and mozzarella cheese stuffed into pasta shells. At this point you can freeze all or part of the shells to use at a later date.
I put some in my college daughter’s freezer and when she made them her boyfriend didn’t realize they were meatless! As I have been making the stuffed shells for dinner I have been freezing half of them and we (family of 3) have had plenty plus I have a future meal (or Katie has a future meal)!
When its time to make them put some spaghetti sauce in a pan and add the shells , top with sauce and mozzarella cheese and bake. For a family that didn’t like vegetables these have become a favorite, requested dinner!
Enjoy and have a Sweet Morning!!
- 2 cups diced eggplant (about 1 medium)
- 1 cup diced bell pepper (about 2 medium)
- 2 cloves garlic, minced
- ½ tsp oregano
- ½ tsp basil
- Cooking Spray
- Box of Shells, prepared
- 15 oz part-skim ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 jar spaghetti sauce
- Preheat oven to 425. Line a jelly roll pan with parchment paper
- Mix together eggplant, peppers, garlic, oregano and basil. Pour onto prepared jelly roll pan. Spritz lightly with cooking spray.
- Bake for about 25 minutes, until vegetables are tender.
- While the vegetables are cooking prepare the shells according to directions.
- Mix together ricotta and ½ cup of mozzarella cheese and the vegetables.
- Scoop by tablespoon to fill each individual shell.
- At this point you can freeze the shells for later.
- To serve pour enough spaghetti sauce to cover the bottom into a 9x13 pan. Place the shells on top and cover with sauce and remaining mozzarella cheese. Cover with aluminum foil.
- Bake at 400 for 30 minutes.