Veggie Stuffed Shells With Baked Feta

5 from 3 votes

Veggie Stuffed Shells With Baked Feta

Veggie stuffed shells with creamy baked feta. A decadent, easy, hearty dinner perfect for the entire family to enjoy. Don't skip this one!

Prep Time10

Cook Time40

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings:

Author: Bailey Rhatigan

Ingredients

1½ cup Feta *
2 cups chopped brussel sprouts 1 pound
1 cup baby spinach
3 tbsp olive oil separated
3 chopped garlic cloves
½ cup cherry tomatoes
½ tsp salt
1 tsp thyme
½ tsp pepper
1 tsp garlic powder
1 24 oz jar of pasta sauce *
28 jumbo shells cooked according to package

Instructions

Begin cooking Jumbo shells according to package.
Preheat oven to 350º In a 5 qt oven safe braiser or 12 inch cast iron skillet, add 1 tbsp of olive oil to the entire pan. Place feta in the middle and sprinkle chopped garlic, seasonings, brussel sprouts tomatoes, spinach all around the feta. Add remaining olive oil over the top of the veggies and bake in oven, uncovered, for about 20 minutes.
Check at 20 minutes with a spoon, if feta is soft and melted it is done. You may need an extra 10 minutes depending on the oven. Mix the baked feta dish together immediately once it is all softened and cooked.
Transfer The feta mixture to a bowl. Wipe down or clean the skillet or braiser you used to bake the feta or use a 9x9 baking dish . In the same cast iron skillet or braiser, place about 2 tbsp of the red sauce.
Carefully stuff the shells with equal amounts of baked feta, about 1 1/2 tbsp in each shell and place in an orderly fashion around in a circle in the dish if using the cast iron or braiser. Continue to go in circles until they meet in the middle. You will have extra shells left over, we made extra incase some break in the cooking process.
If using a 9x9 you will need to overlap your shells a bit.
Cover with sauce and bake for another 20 minutes or until the sauce is bubbling. Let it cool for a few minutes and serve! option to top with parmesan.

Notes

*option to use vegan feta if plant based

*I go for a chunky veggie pasta sauce

Store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Serving size is about 5 - 7 stuffed shells per serving. Pair with a side salad for more pants on your plate.

Nutrition