Vegetable And Cheese Stuffed Shells
Creamy vegetable and cheese stuffed shells feature tender pasta filled with a savory mix of broccoli, carrots, and cottage cheese, baked with Parmesan for a comforting, family-friendly meal.
Ingredients
Instructions
- Cook vegetables in oil until tender.
- Stir in flour and milk; cook until thickened.
- Remove from heat.
- Add cottage cheese, 2 tablespoons Parmesan cheese, salt, and pepper; mix well.
- Stuff the cooked shells with the cheese and vegetable mixture.
- Place stuffed shells in a shallow baking dish.
- Top with remaining Parmesan cheese.
- Bake, covered, at 325°F for 25 minutes.
Tips & Substitutions
For added flavor, consider sautéing the garlic with the onions before adding the other vegetables. You can substitute zucchini or spinach for the broccoli, or even use a mix of your favorite veggies. If you're short on time, pre-packaged frozen vegetables can work well. For a twist, try using ricotta in place of cottage cheese for a creamier texture.
Serving Suggestions
Serve these stuffed shells with a fresh garden salad and garlic bread for a complete meal. A light tomato sauce can also complement the dish, adding moisture and flavor. They pair beautifully with Italian recipes like Sue'S Lasagna or Four Cheese Vegetable Lasagna, making for a delightful dinner spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the shells in a baking dish, cover with foil, and warm in a preheated oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable And Cheese Stuffed Shells contains roughly 450 calories, with 13g protein, 64g carbohydrates, and 17g fat. It is an excellent source of vitamin A (65% of the Daily Value), dietary fiber (33% of the Daily Value), and protein (27% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 1136mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these shells ahead of time?
Yes, you can prepare the stuffed shells in advance. Simply assemble them and store them in the refrigerator for up to a day before baking. You may need to add a few extra minutes to the baking time if they are cold from the fridge.
What can I substitute for the cottage cheese?
If you prefer a different flavor or texture, ricotta cheese is a fantastic substitute for cottage cheese. You can also use cream cheese for a richer filling, but be sure to adjust the seasoning to balance the flavors.
Can I freeze the stuffed shells?
Absolutely! These stuffed shells freeze well. To freeze, assemble them in a baking dish without baking. Cover tightly with plastic wrap and then foil. They can be frozen for up to three months. Thaw overnight in the refrigerator before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).