Description
These veggie stuffed shells are filled with peas, spinach, and fennel for a dinner loaded with good-for-you ingredients! Try this delicious recipe for a filling meatless dinner!
Ingredients
Units
Scale
- 16oz jumbo pasta shells
- 1 tablespoon olive oil
- 1 bulb fennel, finely chopped
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 cup water
- 1 lb frozen peas, thawed
- 1/2 cup cottage cheese
- 1 lb frozen spinach, thawed and squeezed dry
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest (or to taste)
- 32oz pasta sauce
- 1 cup shredded mozzarella
- Optional: Parmesan cheese for topping
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Cook the shells until al dente. Drain and rinse under cold water and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the fennel and onion and cook for 4–5 minutes until the fennel begins to soften.
- Add the garlic and salt and cook for 2 more minutes. Add the water, cover, and cook for 5 minutes. Uncover and cook until the liquid evaporates and the fennel is tender. Transfer to a large bowl.
- In a food processor, blend the peas until mostly smooth. Add cottage cheese, lemon juice, lemon zest, pepper, and additional salt if needed. Process until creamy.
- Add spinach and pulse just until combined. Transfer to bowl with fennel mixture and stir together.
- Spread one cup sauce in a 9×13-inch baking dish.
- Fill each shell with about 2 tablespoons of filling and arrange open-side up. Spoon remaining sauce over shells.
- Sprinkle with mozzarella then cover tightly with foil.
- Bake for 30 minutes. Uncover then broil 5 minutes until bubbly and lightly browned.