Roasted Garden Vegetable Stuffed Shells
As fall approaches, use a mix of whichever vegetables and herbs are abundant in your garden for this make-ahead, freezer-friendly dish; onions, asparagus, yellow squash, even green beans are all great options. Once roasted, they pair well with the creamy, cheesy filling and sauce. Enjoy! - Tara
- 1 zucchini, cut in 1/2 inch pieces (about 1 3/4 cups)
- 1 1/2 cups sliced crimini or portabella mushrooms
- 1 green bell pepper, chopped (about 1 cup)
- 1 small eggplant, peeled and cut in 1/2-inch pieces (about 1 cup)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 16 jumbo pasta shells
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups ricotta cheese
- 1 tablespoon chopped fresh basil
- 1 (24-ounce) jar marinara sauce
- Preheat oven to 400 degrees. Toss zucchini, mushrooms, pepper and eggplant with olive oil, salt and pepper. Arrange vegetables in a single layer in the bottom of a 4-quart temp-tations® baker and roast for 30 minutes, until almost all the liquid is gone.
- Meanwhile, cook shells according to package instructions. Strain, rinse with cool water and set aside.
- Transfer the roasted vegetables to a bowl. Add the Parmesan, mix well and set aside for 5 minutes. Add the ricotta and basil and combine.
- Pour three quarters of the marinara sauce in the bottom of the 4-quart temp-tations® baker. Fill each shell with a scant 1/4 cup of the vegetable cheese mixture, and place in the baker. Top the filled shells with the remaining sauce. Cover with foil or a temp-tations Lid-it® and bake for 30 minutes. Serve immediately.