Unstuffed Shells Primavera!
By: Kecia’s Flavor Breakthrough!
My step daughter has inspired me to try a few more vegetarian dishes and a whole new category to my blog since that is how she is eating now. I will be adding several of my past dishes over the new Vegetarian category over time, too! We don’t get to eat a lot of meals together so I really want to make sure to make things we all like. Now the veggies are for my step daughter and the cheesy pasta is for the guys! I think all of us will really enjoy the meal and the guys won’t even miss the meat. The reason it is “unstuffed” is I am using small shells and making it casserole style, this makes it a super easy to prepare weeknight meal!
Serves 8 – 10
- 2 cups small shell pasta
- 2 cups frozen California blend vegetables
- 1 bell pepper, diced
- 1 onion, julienned
- 2 cloves garlic, minced
- 1 tsp. kosher salt
- Cracked black pepper to taste
- 1 tsp. Italian Seasoning
- ½ cup cream
- 1 cup ricotta cheese
- 1 cup prepared marinara sauce (or your homemade)
- 1 cup shredded mozzarella
- ½ cup shredded Parmesan
Preheat oven to 350°F
Prepare 11 x 13 casserole by spraying with non stick spray or coating with a little olive oil
Cook pasta al dente per package directions, place frozen veggies in colander and drain pasta over it. Place back in pot and add the bell pepper, onion, garlic, salt, pepper, Italian seasoning , cream and ricotta. Mix thoroughly.
Pour the pasta mixture into the casserole and top with the sauce and the mozzarella and Parmesan. Place in oven and bake for 30 minutes, until cheese is bubbly and pasta is hot.
Serve with a nice salad.