“ There's nothing quite as simple and comforting as a good baked pasta. This version sneaks in roasted eggplant, broccoli, and kale into a creamy ricotta filling. Sarah, Recipe Hunter ”
- Marinara Sauce
- Mozzarella Cheese
- Parmesan Cheese
- Pasta Shells
- Yellow Onion
Baked and stuffed pastas are one of our favorite make-ahead meals because of how versatile they are and how well they freeze. While classic stuffed shells are typically filled with just cheese, this version gets a dose of healthy goodness by mixing a heap of veggies into the filling. Roasted eggplant gives the filling a smoky undertone while finely chopped sautéed broccoli and kale ensures you get your greens. If you have trouble getting your family to eat their veggies while still feeling satisfied, this dish will change their minds. And, because it holds so well, make sure to cook an extra pan to freeze and save for later!
“ I believe that food should not only nourish your body but also feed your soul. When you start with quality ingredients, cooking is easy. Whether you're dining alone or eating with friends and family, when you're eating good food and it's in good company, that is where the magic happens. ”
Work hard. Play hard(er) – that’s Kelley’s life motto and one we can get behind! A self-taught cook, Kelley is a personal chef, wife, and “Mountain Mama” to two boys who shares her family-friendly, delicious cooking adventures with us on her blog, Mountain Mama Cooks. We love her belief that with great ingredients, you don’t need to do a lot to make satisfying meals and her blog is packed with sweet and savory recipes to reflect this philosophy. And, as a recently-minted “part-time vegetarian” (a hilarious term), she’s also taken on the challenge of making satisfying, hearty meatless meals that her whole family can enjoy!
Here's a handy tip to help you make this Stuffed Shells with Eggplant, Ricotta, and Greens recipe.Read the full tip >
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