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When it comes to satisfying meals that cater to both vegetarians and meat-lovers alike, the Green Chili Veggie Stuffed Shells Delight stands out as a true culinary gem. This dish not only delivers a hearty serving of flavor, but it also showcases an inviting array of colors and textures that make it visually appealing. With a delightful combination of creamy ricotta, melty mozzarella, and a kick from green chilies, this recipe is perfect for any occasion, whether you're hosting a family dinner or bringing a dish to a potluck.

Green Chili Veggie Stuffed Shells

Discover the ultimate vegetarian delight with Green Chili Veggie Stuffed Shells! This vibrant dish combines creamy ricotta, melty mozzarella, and a zesty kick from green chilies, all tucked into jumbo pasta shells. Perfect for family dinners or potlucks, these stuffed shells are customizable to suit everyone’s tastes. Packed with nutrients from fresh veggies, they promise satisfying bites at any occasion. Elevate your meals with this flavorful recipe!

Ingredients
  

20 jumbo pasta shells

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup diced bell peppers (red, yellow, green)

1 cup fresh spinach, chopped

1 cup green chilies, diced (mild or hot, as per preference)

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Italian seasoning

Salt and pepper to taste

1 jar (24 oz) green enchilada sauce

Fresh cilantro for garnish (optional)

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the jumbo pasta shells according to package instructions until al dente. Drain and cool under cold water to stop the cooking process. Set aside.

    Prepare the Filling: In a large mixing bowl, combine the ricotta cheese, 1/2 cup of mozzarella cheese, diced bell peppers, chopped spinach, green chilies, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix until well combined.

      Stuff the Shells: Preheat your oven to 350°F (175°C). Carefully stuff each cooked pasta shell with the veggie mixture using a spoon or a piping bag.

        Layer with Sauce: Spread about half of the green enchilada sauce on the bottom of a 9x13 inch baking dish. Place the stuffed shells in a single layer over the sauce. Pour the remaining green enchilada sauce over the top of the shells.

          Add Cheese Topping: Sprinkle the remaining 1/2 cup of mozzarella cheese over the stuffed shells.

            Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

              Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro, if desired. Serve warm and enjoy your delicious Green Chili Veggie Stuffed Shells!

                Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6