Scatter some melting cheese over the shells - I like mozzarella or fontina cheese. Stuff the pasta shells with a spoonful of the cheesy mixture, and then nestle them in the sauce. Add marinara sauce to the bottom of your pan or baking dish. If you don’t have a pan like this, that’s okay, use a baking dish instead. If you used a wide oven-safe skillet to cook the veggies, you can use it for baking the shells (yay for less dishes!). Taste the mixture before stuffing the cooked shells - I usually find it needs a pinch more salt. To make the cheesy vegetable mixture, stir ricotta cheese with the cooked vegetables, fresh basil, some salt, pepper, oregano and a heaping handful of parmesan cheese. As soon as the spinach has wilted down into the pan, the veggies are done. Last, but not least, add lots of spinach. When the mushrooms are starting to brown, toss in the bell peppers and cook a little longer until they begin to soften. Simply cook sliced mushrooms in a wide skillet (an oven-safe skillet is best). While the shells cook, you can sauté the veggies. Once we stuff them with our cheese and vegetable filling and bake them, they will be perfect. We like to reduce the cooking time by a minute to two, which leaves the shells slightly undercooked. The package they came in will list how long to cook them (around 10 minutes). Look for large shells (sometimes sold as “jumbo”) and cook them in salted water. The first step when making stuffed shells is to cook the shells. Let me walk you through how easy it is to make the recipe! How to make stuffed shells The shells are set on top of a bed of marinara sauce and then baked until the cheese is bubbling. Stuffed shells are such a classic recipe! This version features perfectly cooked pasta shells stuffed with a creamy mixture of two cheeses, mushrooms, spinach and bell pepper. More stuffed shells recipes: Readers love our Sausage and Spinach Stuffed Shells or try something different and make Buffalo Chicken Stuffed Shells. Jump to the Veggie Stuffed Shells or read on to see our tips for making them. Just like our cheesy baked ziti and popular veggie spaghetti, these stuffed shells are perfect for kids and adults alike and are easy to make ahead for a crowd. Bake covered for 30 minutes.These stuffed shells are filled with creamy ricotta cheese, parmesan cheese and a delicious mixture of sautéed veggies. For the topping, in a small bowl mix together crushed Ritz crackers and the melted butter until all the crumbs are moistened sprinkle evenly over stuffed shells.Spoon about 2 tbsp of macaroni and cheese mixture into cooked jumbo shells and place stuffed shells over tomato sauce in the prepared baking dish. Fold the smaller cooked macaroni noodles into the cheese mixture. Remove from heat and stir in cheddar cheese and salt. Reduce heat to a simmer and cook mixture for 10 minutes, whisking frequently. Increase heat to high and bring to a boil. Whisk in the flour, stirring continuously for 2 minutes, making sure it is free of lumps. While the pasta is cooking, in a separate pot melt the butter over medium heat.In the same pot cook macaroni noodles in lightly salted boiling water until tender drain, rinse and set aside. Drain and rinse under cold water set aside. In a large pot of lightly salted boiling water, cook the jumbo macaroni shells according to package directions.Spread tomato sauce evenly over the bottom set aside. Coat a 13x9-inch baking dish with non-stick cooking spray.
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