Jumbo pasta shells filled with a creamy, cheesy mixture of ricotta and seasonings are a homey favorite everyone loves – a perfect dish for making ahead of time and bringing to a potluck or family gathering.
But this recipe for Roasted Garden Vegetable Stuffed Shells really takes the classic dish to a whole new level.
Roasted Garden Vegetable Stuffed Shells take a little extra time and care to prepare, but the flavor is so worth it! Fresh sliced zucchini, mushrooms, bell pepper and eggplant are tossed with olive oil, salt and pepper and roasted in a temp-tations 4 quart baker before being mixed with the ricotta, Parmesan and fresh basil. Then you simply stuff the shells and bake in marinara sauce till hot and bubbly.
What’s really nice about this recipe is that you can adapt it and use a mix of whichever vegetables and herbs are abundant in your garden or fridge; onions, asparagus, yellow squash, even green beans are all great options. Once roasted, they all pair well with the creamy, cheesy filling and sauce.
Take a Sunday afternoon to prep this dish ahead of time, and stick in the fridge or freezer. Then you’ll have a delicious dish all ready to go later in the week!
Get the Roasted Garden Vegetable Stuffed Shells recipe now.