Cheesy Vegetarian Pasta Bake | Easy & Guest-Friendly скачать в хорошем качестве

Cheesy Vegetarian Pasta Bake | Easy & Guest-Friendly

Looking for the perfect dish to bring to your next potluck or impress dinner guests? This cheesy vegetarian pasta bake is your answer! Stuffed shells filled with a creamy pesto-ricotta mixture, nestled on a bed of flavorful roasted vegetables, and baked to perfection. 🔥 What You Will Learn: ✨ My veggie-packed base ✨ The perfect pesto-ricotta combo ✨ Pro timing tricks - cook 3 things at once like a kitchen boss ✨ Why cooking pasta 3 minutes UNDER is important ✨ Assembly secrets that make it look restaurant-fancy ⏰ The best part? Make it ahead, pop it in the oven when guests arrive, and watch it disappear faster than you can say "seconds please!" Even tastes amazing as leftovers for your meal prep game! Ready to become the friend everyone wants to cook with? SMASH that LIKE button if you're making this for your next gathering! Tell me in the comments - what's YOUR go-to potluck dish? I'm always looking for new ideas! 🔔 Subscribe for more crowd-pleasing recipes that are secretly easy but look totally professional! Ingredients 1 large zucchini, diced 1 large onion, diced 2 bell peppers, diced 3-4 cloves garlic, minced 2-3 tbsp tomato purée 1-2 tbsp tomato paste Salt, pepper, Italian seasoning to taste 2 tbsp olive oil 1 cup ricotta cheese (I have used part skim) 3-4 tbsp basil pesto 1½ cups shredded mozzarella cheese Black pepper to taste 3/4 box of jumbo pasta shells (1 box = 12 oz) Instructions 1. Heat olive oil in a large pan over medium heat 2. Add garlic and cook until fragrant along with salt, pepper, and Italian seasoning (30 seconds) 3. Add diced onion, zucchini, and bell peppers 4. Cook for 8-10 minutes until vegetables are tender 5. Stir in tomato purée, tomato paste, 6. Simmer for 10-15 minutes until flavors develop and mixture isn't too watery and set aside 7. In a bowl, mix ricotta cheese, basil pesto, 1 cup mozzarella, and black pepper 8. Mix until well combined but not too thick 9.Bring a large pot of salted water to boil and Cook jumbo shells for 3 minutes LESS than package directions 10. Drain and set aside to cool slightly 11. Preheat oven to 375°F (190°C) 12. Spread the veggie base evenly in the bottom of a deep baking dish 13. Stuff each cooked shell with the ricotta-pesto mixture 14. Arrange stuffed shells on top of the veggie base 15. Sprinkle remaining mozzarella cheese on top 16. Cover with foil and bake for 25 minutes 17. Remove foil and bake for an additional 10-15 minutes until cheese is golden and bubbly 18. Let rest for 5 minutes before serving #PastaBake #VegetarianRecipes #PotluckRecipes #StuffedShells #EasyDinner #Entertaining #MakeAhead #ComfortFood #CheesyPasta #VeggiePacked #CookingTogether #FamilyRecipes #DinnerParty #MealPrep #Homemade #ItalianFood #VegetarianMeals #RecipeVideo #Cooking #food