Meatless Roasted Vegetable Stuffed Shells

Roasted Vegetable Stuffed Shells

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Happy Meatless Monday!!! These Roasted Vegetable Stuffed Shells are a meatless version of stuffed shells that are also a freezer meal option.

Meatless Roasted Vegetable Stuffed Shells

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

peppersEggplants, 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.

Roasted Vegetable Meatless, Vegetarian Stuffed Shells

 

 

 

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)!

 

 

Roasted Vegetable Meatless, Vegetarian Stuffed ShellsWhen 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!!

Roasted Vegetable Stuffed Shells

Roasted Vegetable Stuffed Shells

Ingredients

  • 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

Instructions

  1. Preheat oven to 425. Line a jelly roll pan with parchment paper
  2. Mix together eggplant, peppers, garlic, oregano and basil. Pour onto prepared jelly roll pan. Spritz lightly with cooking spray.
  3. Bake for about 25 minutes, until vegetables are tender.
  4. While the vegetables are cooking prepare the shells according to directions.
  5. Mix together ricotta and ½ cup of mozzarella cheese and the vegetables.
  6. Scoop by tablespoon to fill each individual shell.
  7. At this point you can freeze the shells for later.
  8. 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.
  9. Bake at 400 for 30 minutes.
Recipe Management Powered by Zip Recipes Plugin
http://chrissweetmornings.com/2015/11/roasted-vegetable-stuffed-shells/

 

Linked to: Inspire Me Monday, Two Cup Tuesday, LouLou Girls Fabulous Party, Wordless Wednesday, Create & Share, Healthy Living, Happiness is Homemade, Merry Monday, Tips and Tricks

 

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11 thoughts on “Roasted Vegetable Stuffed Shells

    1. I’ve never had Butternut Squash…will have to give them a try this winter since we are starting to get in a veggie groove and Burritos are right up our alley!! Thanks for the idea

  1. This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls

  2. This is something I would love to make, but my kids and my husband probably wouldn’t even try them. 🙁 Maybe some night when I have the house to myself. I’m pinning for later! Thanks for linking up at Turn It Up Tuesday.

  3. This recipe is right up my street – I adore roasted veggies! It’s amazing how eggplant can mimic the texture of meat and ‘fool’ meat eaters too – I often use it in recipes when I am cooking for vegetarians and meat eaters at the same time. I like that these yummy shells can be made ahead and frozen too. Thank you for being a part of the Hearth and Soul Hop.

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