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Stuffed Cheesy Shells w/ Garden Ragu
Jumbo shells stuffed with a robust vegetable red sauce, mozzarella cheese, parmesan, and herbs.
Baked jumbo shells are always a hit. Jumbo shells tossed with my robust vegetable ragu with copious amounts of cheese. what’s not to love? My garden vegetable ragu is a great alternative to a hearty meat sauce. You seriously won’t know the difference. It’s a simple sauce using fridge staples that can use anything on hand. Simmered and crushed into a thick sauce it can stand up to even the best bolognese. Check out my tips and tricks below for the best-stuffed shells with vegetable ragu. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST STUFFED SHELLS W/ VEGETABLE RAGU
toss it together: i really don’t enjoy stuffing each shell individually. to avoid that i let my pasta sauce cool (if I’ve cooked it the same day) then i combine the cooked noodles, sauce, and cheese into a bowl. i toss them together sweet tomatoes style then place it into the pan. that way the pasta doesn’t get overworked i know once it bakes there will be cheese throughout and it’s a lot easier.
let it sit: similar to lasagna it gets better with time. let your pasta sit together once it comes out of the oven for about 20 minutes. by the time you are ready to dig in everything will settle.
fresh herbs last: fresh herbs like basil need to be added to your dish last. if they go in the oven they’ll brown and can get bitter. the residual heat once the pasta is removed from the oven will activate the oils in the basil and it will permeate the dish.
SIMILAR INGREDIENTS TO:
- BAKED CHICKEN AND BROCCOLI RIGATONI
- CRISPY CHICKEN W/ RICOTTA AND FRIED SPICY SALAMI
- SPAGHETTI & SMOKED PORK MEATBALLS
ENJOY THIS RECIPE WITH:
- CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
- ROASTED CHICKEN & HALOUMI TOPPED W/ CALABRIAN CHILI PESTO
- CRISPY CHICKEN W/ CAPER & GARLIC GREMOLATA
Stuffed Shells w/ Vegetable Ragu
INGREDIENTS
- 10oz Jumbo Shells
- Vegetable Ragu
- 2c Mozzarella Cheese
- 1/4c Parmesan Cheese
- 1tsp Oregano
- 1sp Basil, fresh
- Crushed Red Pepper Flakes
- Salt
INSTRUCTIONS
- Start off by cooking the pasta according to the package instructions in super salty water.
- Once the pasta is cooked combine it with 3 cups of vegetable ragu, cheese and parmesan then toss everything together.
- Place the pasta into a baking dish. Cover with extra cheese. Then bake at 375 for 15 minutes till the top is golden and bubbly.
- Once the pasta is baked. Top with oregano, crushed red pepper flakes, and basil. Let sit for 10-15 minutes.
- Serve
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