Tomato-Basil Stuffed Pasta Shells

Tomato-Basil Stuffed Pasta Shells

55-minute recipe Serves 5
This vegetarian pasta recipe is a hot weeknight hit with the whole family. Ready in under an hour, it takes all the things we love about baked lasagna (a veggie version, of course) and stuffs it into jumbo pasta shells and covers it with melted cheese.
55-minute recipe Serves 5

Directions

Prep: 10-minute | Cook: 45-minute
  • 1

    Position rack in centre of oven, then preheat to 400°F.

  • 2

    Cook pasta shells following package directions.

  • 3

    Meanwhile, combine cottage cheese, spinach, 1/2 cup of mozzarella, roasted red peppers, egg, oregano, salt and pepper until blended.

  • 4

    Spoon mixture into pasta shells, adding about 1 heaping tbsp to each.

  • 5

    Spread half the tomato sauce onto bottom of 13x9-inch baking dish. Arrange shells, filled-sides up, in baking dish. Top with remaining sauce and mozzarella. Cover with foil.

  • 6

    Bake for 30 minutes. Remove foil and continue baking until heated though and cheese is melted, about 10 minutes.

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Last updated: February 10th, 2021

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