Vegetable Stuffed Shells

Name: Vegetable Stuffed Shells
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American Italian
Ingredients: 1/4 cup olive oil (divided); 3 cloves garlic (smashed and peeled); 2 28-ounce can San Marzano Style Tomatoes, crushed by hand; 1 carrot (halved); 1 red onion (peeled and halved); 2 sprigs basil; 1 teaspoon kosher salt; 2 tablespoons olive oil; 1 shallot (chopped); 1 teaspoon kosher salt (divided); 1 fennel (trimmed and chopped); 1 bunch broccolini (trimmed and finely chopped); 1 cup cooked french lentils; 1 cup whole milk ricotta cheese; 1/2 teaspoon dried oregano; 1 1/2 cups shredded mozzarella cheese (divided); 20 jumbo shells

20 MINPrep Time

90 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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Shell pasta, known as conchiglie in Italian, is a great vehicle for pretty much any kind of filling. In this recipe, I loaded the shells with vegetables and lentils along with some cheese to make a deliciously hearty, but still plant-based dinner to enjoy in the new year. Plus, in Italian culture, eating lentils in the new year is known to bring good luck, especially prosperity and wealth - so it's a win win!

Vegetable Stuffed Shells

Servings

Prep Time

20 minutes

Cook Time

90 minutes

Ingredients

For the sauce:

1/4 cup olive oil (divided)
3 cloves garlic (smashed and peeled)
2 28-ounce can San Marzano Style Tomatoes, crushed by hand
1 carrot (halved)
1 red onion (peeled and halved)
2 sprigs basil
1 teaspoon kosher salt

For the shells:

2 tablespoons olive oil
1 shallot (chopped)
1 teaspoon kosher salt (divided)
1 fennel (trimmed and chopped)
1 bunch broccolini (trimmed and finely chopped)
1 cup cooked french lentils
1 cup whole milk ricotta cheese
1/2 teaspoon dried oregano

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1 1/2 cups shredded mozzarella cheese (divided)
20 jumbo shells

Instructions

Heat a medium dutch oven over medium heat. Add 2 tablespoons oil and garlic and cook until the garlic fragrant and beginning to brown, about 2 minutes. Stir in the tomatoes and nestle in the carrots, red onion and basil sprigs. Bring to a steady simmer and adjust the heat to maintain the simmer. Cook for 40 minutes, stirring occasionally or until reduced by a half and the carrots are soft all the way through. Remove the onions, basil and carrots and discard. Stir in the remaining oil and salt. Using a stick blender, puree to desired consistency. You should have about 3 1/2 cups of sauce
Meanwhile, bring a large pot of water to a boil over high heat. Season generously with salt. Add the shells (cook a few extra in case some tear) and cook for 9 minutes or according to package directions. Drain and allow to cool slightly.
Heat a medium skillet over medium heat. Add the oil to the pan followed by the shallot and a 1/4 teaspoon salt. Cook for 2 minutes stirring often or until soft and fragrant. Add the fennel, broccolini and 1/2 teaspoon salt. Stir to combine. Cook, stirring often, for 6 minutes or until the fennel and broccolini are tender. Remove from the heat and stir in the lentils. Cool slightly. Stir in the ricotta, oregano, remaining 1/4 teaspoon salt and 1/2 cup mozzarella cheese.
Preheat the oven to 400 degrees F.
Spoon 3 cups of the sauce on the bottom of a 9×13 inch baking dish. Divide the filling among 20 shells and nestle them into the sauce. Drizzle with the remaining 1/2 cup sauce and sprinkle with 1 cup of cheese. Bake for 25 minutes or until the cheese is melted and the sauce is bubbly.