8 Easy-to-Make Baked Pastas

Photo by: Con Poulos/Woman's Day
Vegetable and Three-Cheese Stuffed Shells Recipe-
This Italian staple has all the comfort you'd want from a baked pasta dish, but with the bonus of veggies: Broccoli and spinach are folded into a creamy filling made with Parmesan, mozzarella and ricotta.


Recipe Ingredients
16 jumbo shells (from a 12-oz box)
2 cups marinara sauce
1 10-oz pkg frozen leaf spinach, thawed
1/2 16-oz pkg frozen broccoli florets, thawed
1 15-oz container part-skim ricotta
2 oz Parmesan, grated (about 1/2 cup)
4 oz part-skim mozzarella, grated (about 1 cup)
Kosher salt and pepper
2 Tbsp olive oil
1 Tbsp red wine vinegar
1 small head romaine lettuce, torn
1 seedless cucumber, thinly sliced
1/2 small red onion, thinly sliced


Recipe Preparation
1. Heat oven to 400°F. Cook the pasta according to package directions. Drain and rinse under cold water to cool.

2. Spread the sauce onto the bottom of a large broiler-proof baking dish.

3. Squeeze the spinach of excess moisture, roughly chop and place in a large bowl. Chop the broccoli and add it to the bowl. Stir in the ricotta, Parmesan, 1/2 cup of the mozzarella, and 1/2 tsp each salt and pepper. Spoon the mixture into the shells (about 1/4 cup each) and place on top of the sauce.

4. Sprinkle with the remaining 1/2 cup mozzarella and bake until the shells are heated through, 10 to 12 minutes. Increase he less