Recipe | Cremini and Chard Stuffed Shells

Cremini and Chard Stuffed Shells
It’s always good to try to improve and be a better person and whatnot, but I think when you reach your 30s, you start to give up on that a little bit and accept that in some areas, you’re just always going to fall short. And that’s okay! Sometimes giving up is liberating. Like on a Saturday, when you’re like, “I’m not going out today; I’m wearing sweatpants!” Those are the best days, aren’t they? So now, instead of intending to be better about the whole Christmas thing every year and then failing, I’m okay with admitting that I am the worst at Christmas. There, I said it! I forget to send Christmas cards, I go shopping at the last minute, we don’t even decorate. I do have a pine-scented candle that I like to light, though. It smells like the holidays all up in here!

Oh, and speaking of the holidays, since so many of you wanted to see the Kardashian Christmas card with my cats in it, here it is. Behold, my mediocre Photoshop skills:

Cats + Kardashians
So I’m going to admit to you now, December is not going to be all holiday recipes all the time on my blog. But this Cremini and Chard Stuffed Shells recipe is kind of a holiday recipe. Chris’s family usually has stuffed shells for Christmas. So there you go! Vegetarian stuffed shells are usually stuffed with either cheese alone or cheese and spinach, but I thought chard, mushrooms, and cheese would be a good way to switch things up. And it was! Adding veggies makes the cheese filling feel a bit less rich and mushrooms make everything delicious. While these make a great vegetarian option for holiday meals, they’re still perfect for a weeknight dinner too. And bonus: they freeze well!

Cremini and Chard Stuffed Shells

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 4 servings

Cremini and Chard Stuffed Shells

Vegetarian stuffed shells filled with ricotta cheese, cremini mushrooms, and Swiss chard.

Ingredients

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces sliced cremini mushrooms
  • 1 bunch (about 8 ounces) Swiss chard, stems discarded and leaves coarsely chopped
  • Salt and pepper to taste
  • 1 (15-ounce) container ricotta cheese
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 egg, lightly beaten
  • 1 1/2 cups marinara sauce, divided
  • 16 jumbo pasta shells, cooked according to package directions
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 350ºF.
  2. Heat the oil in a large skillet over medium-high heat. Add the garlic and mushrooms and cook for about 4 minutes, until softened and lightly browned. Stir in the chard and heat until wilted, 1-2 minutes more. Remove from heat and season with salt and pepper to taste.
  3. Use a slotted spoon to transfer the mushrooms and chard to a large bowl; discard any leftover liquid. Stir in the ricotta, Parmesan cheese, and Italian seasoning. Taste the filling and add more salt and pepper if desired, then fold in the egg.
  4. Spread 3/4 cup of marinara sauce on the bottom of a medium baking dish that's been sprayed with an oil mister (or cooking spray if you don't have a mister). Fill the pasta shells with the ricotta mixture and place them in the baking dish. Once all the shells are filled, spoon the remaining marinara sauce over the top, then sprinkle with the mozzarella cheese.
  5. Cover the baking dish with foil and bake for 30 minutes; remove the foil and bake for 15 minutes more, or until the cheese is melted and the sauce is bubbling. Let the shells sit for 5 minutes before serving.
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Kiersten Frase

About Kiersten

Kiersten is the founder and editor of Oh My Veggies. She loves cooking, trashy reality shows, and Hello Kitty. Kiersten also blogs about blogging at kierstenfrase.com.   Read more from Kiersten →

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Comments

  1. Jennifer King says

    Hi Kiersten – I’m snowed in here in Connecticut tonight, and made your cremini and chard stuffed shells. So delicious – the filling is so flavorful, and with the addition of the vegetables to the ricotta, it’s nice and light at the same time! Thanks for this great take on stuffed shells – I’ll be making this dish again! Jennifer :-)

  2. says

    I like the idea of chard for stuffed shells! I like the spinach ones, but it’s nice to mix it up. I gave chard another chance this year and liked it, and ate it throughout the fall.
    Every year I want a magical Christmas season, and every year I get stressed and bummed and do everything last-minute. It never fails!

  3. Libby says

    So good! Made them tonight, I’ve never made stuffed shells before. I cooked a few extra shells just in case. I ended up having enough filling for 19. I used a 9×13 Pyrex and it fit perfectly. Delicious, can’t wait to try some veggie variations.

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