Directions

Make the Pasta

1. Cook pasta shells according to package directions. Rinse and set aside.

Make the Filling

1. Sauté onion in a large skillet until golden.

2. Add tomato paste, brown sugar, and spices and mix until combined. Cool for 5–10 minutes.

3. Stuff pasta shells with vegetable filling and place seam-side down in two 9×13-inch (20×30-centimeter) pans.

4. Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).

5. Add the rest of the vegetables and sauté an additional 5–7 minutes over medium heat so that the liquid evaporates while cooking. Be sure to stir every so often, sautéing until slightly soft but not mushy. Keep over medium heat so that the liquid evaporates while cooking.

Make the Cheese Sauce

1. Combine 1 cup milk and flour in a saucepan; stir with a whisk. Stir in remaining milk and salt; bring to a boil over medium heat, stirring frequently. Reduce heat to low; simmer 2 minutes or until slightly thickened, stirring constantly. Remove from heat.

2. Mix in cheese and pepper, stirring until cheese melts. Once cheese has melted, immediately pour the hot sauce over the pasta shells.

3. Bake covered for 15–20 minutes or until heated through.

Recipe tags

Chavi feldman Courgettes Creamy Dairy Dairy dinners Noodles Pasta Stuffed pasta shells Weeknight dinner Zucchini Zucchinis

Vegetable-Stuffed Shells with Creamy Cheese Sauce

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5 years ago

freeze? I’d like to freeze this and serve it the last night of a 3 day yt. should I pour on the sauce and freeze before the baking step?

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Reply to tf

5 years ago

I would prepare both – the shells and the sauce. Freeze them separate and bake it erev yom tov so it will be in the fridge 2 days until you serve it. Or if you leave an oven on, you can bake it when need it. i would not freeze with sauce on it.