Vegetable-Stuffed Shells with Creamy Cheese Sauce

Chavi Feldman Recipe By
  • Cooking and Prep: 40 m
  • Serves: 10
  • Contains:

Ingredients (20)

Pasta

Filling

Cheese Sauce

Start Cooking

Make the Pasta

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

Make the Filling

  1. Preheat oven to 350° (180°C).

  2. Meanwhile, sauté onion in a large skillet until golden.

  3.  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.

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

  5. Stuff pasta shells with vegetable filling and place seam-side down in two 9x13-inch (20x30-centimeter) pans.

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.

EMAIL
  • Mally K-E

    Vegetable-Stuffed Shells with Creamy Cheese Sauce

    Posted by Mally |July 17, 2018
    0
  • tf

    Vegetable-Stuffed Shells with Creamy Cheese Sauce

    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?
    Posted by tzirelf |May 6, 2018
    Replies:
    yittel margaretten
    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.
    Posted by yittelm|May 6, 2018
    Chaia Frishman  - Kosher.com Admin
    Don't freeze the sauce. It will curdle. Make it separate and serve right before.
    Posted by Chaiaadmin|May 7, 2018
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
4 / 5 stars
Please Log in to ask a question How'd it turn out? Write a review. POST
  • tf

    Vegetable-Stuffed Shells with Creamy Cheese Sauce

    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?
    Posted by tzirelf |May 6, 2018
    Replies:
    yittel margaretten
    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.
    Posted by yittelm|May 6, 2018
    Chaia Frishman  - Kosher.com Admin
    Don't freeze the sauce. It will curdle. Make it separate and serve right before.
    Posted by Chaiaadmin|May 7, 2018
    0

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP